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.
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.
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