These Old-Fashioned Chewy Peanut Butter Crinkle Cookies are a nostalgic treat, perfect for anyone who loves the classic combination of peanut butter and sugar. With a chewy texture and a delightful crinkly top, these cookies are as fun to make as they are to eat. The key to their perfect texture is chilling the dough before baking, ensuring they spread just the right amount while retaining their chewy center. Follow these steps to create a batch of irresistible cookies that will quickly become a household favorite.
Ingredients
- 1 large egg
- ½ cup creamy peanut butter (not natural or homemade, too runny)
- ½ cup unsalted butter, softened (1 stick)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt (optional and to taste)
- Granulated sugar (for rolling)
Instructions
Prepare the Dough:
- Cream the Wet Ingredients:
- In the bowl of a stand mixer (or a large mixing bowl with an electric mixer), combine the egg, peanut butter, butter, granulated sugar, brown sugar, and vanilla extract.
- Beat on medium-high speed until the mixture is smooth and creamy, about 4 minutes. Stop occasionally to scrape down the sides of the bowl.
- Incorporate the Dry Ingredients:
- Add the flour, baking soda, and optional salt to the creamed mixture.
- Beat on low speed until just incorporated, about 1 minute.
- Form the Dough Balls:
- Using a large cookie scoop, a ¼-cup measure, or your hands, divide the dough into 12 equal-sized mounds.
- Roll each mound into a ball and flatten them slightly. The dough will be very soft, so handle it gently.
- Chill the Dough:
- Place the dough balls on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days.
- Do not skip this step, as baking with unchilled dough will cause the cookies to spread too much and become too thin and flat.
Bake the Cookies:
- Preheat the Oven:
- Preheat your oven to 350°F.
- Line a baking sheet with a Silpat or spray with cooking spray; set aside.
- Coat the Dough Balls:
- Dredge each chilled dough ball through granulated sugar, coating them liberally.
- Bake:
- Place the dough balls on the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading. Bake 8 cookies per sheet to avoid overcrowding.
- Bake for about 12 minutes, starting to check at 10 minutes. The edges should be set, and the tops should be just set, even if they look slightly undercooked, pale, and glossy in the center. Avoid overbaking, as the cookies will firm up as they cool.
- Cool:
- Allow the cookies to cool on the baking sheet for about 10 minutes before serving. They can cool completely on the baking sheet without the need for a cooling rack.
Tips
- Peanut Butter: Use regular creamy peanut butter for the best texture. Natural or homemade peanut butter tends to be too runny.
- Chilling the Dough: Don’t skip the chilling step, as it ensures the cookies will bake to the perfect thickness and chewy texture.
- Baking Time: Keep a close eye on the cookies during baking. They will start to crinkle around 9 minutes, and the longer they bake, the more pronounced the crinkles will be.
- Storage: Store these cookies in an airtight container to keep them chewy for several days.
Enjoy these chewy, crinkly, and delicious peanut butter cookies with a glass of milk or your favorite hot beverage!
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