by Diana Rattray
These peanut butter cookies are crisp and delicious, and the crackled finish makes them especially inviting. Bake the peanut butter crackles for your family or take them along to the office or a potluck dinner. The cookies are an excellent alternative to classic ridged peanut butter cookies, and they are made with the same basic cookie dough.
The cookies are made with a basic peanut butter cookie dough that is chilled and rolled in sugar. Treat your family to these irresistible little cookies. By the way, they freeze beautifully, so make a double batch and freeze some for another day!
Preparation Notes
- Beat the butter, peanut butter, and sugars together until light and fluffy.
- Beat in the egg and vanilla, then add the flour, baking soda, and salt. Beat to blend.
- Cover and chill the dough for 2 hours.
- Heat the oven to 375 F and line baking sheets with parchment paper.
- Shape the dough into small balls and roll in granulated sugar; arrange them on the baking sheet.
- Bake the cookies for 5 minutes, tap them down lightly, then return them to the oven and bake for 3 more minutes. The cookies should be just lightly browned around the edges.
Peanut Butter Crackles
Peanut butter crackles are crisp little peanut butter cookies with a sugary crackled coating. Take these cookies to a bake sale or make them for your family.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 3 dozen cookies 1x
- Category: Cookies
Ingredients
- 4 ounces butter (1 stick, room temperature)
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar (plus a few tablespoons for rolling)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (5 3/4 ounces)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- In a mixing bowl with an electric mixer, beat the butter, peanut butter with the brown and granulated sugars until light and fluffy.
- Add the egg and beat until well blended; beat in the vanilla.
- Add the flour, baking soda, and salt; beat on low speed until blended.
- Cover the bowl and chill the dough for at least 2 hours.
- Heat the oven to 375 F.
- Line baking sheets with parchment paper.
- Shape the dough into small—about 1 teaspoon each—balls and then roll the balls in granulated sugar. Arrange the coated dough balls on the baking sheet, leaving about 2 inches space between them.
- Bake the cookies for 5 minutes. Remove the pan and gently tap each puffed cookie down with a fork.
- Return the pan to the oven and bake for about 3 minutes longer, or until the cookies are just lightly browned around the edges.
- Tip: If you want your cookies right away, shape the unchilled dough into balls and arrange them on the baking sheet. Freeze for about 6 to 8 minutes. Roll the balls in sugar and bake as directed above.
Notes
Recipe Variations:
- For a more conventional peanut butter cookie, flatten the dough balls (sugared or not) with a fork dipped in sugar or flour. Bake the cookies for about 8 minutes, or until lightly browned around the edges.
