Crunchy Peanut Butter Cookies
I really enjoyed this delicious Crunchy Peanut Butter Cookies recipe. Each bite was chewy, crunchy, and mouthwatering! I have several recipes for peanut butter cookies, but this one is the only one that actually uses crunchy peanut butter in the batter rather than smooth.
These cookies have a little bit of a crunchy, peanutty texture to them that most peanut butter cookies don’t have. Since I used a large cookie scoop to measure out these cookies they’re also whoppers!
Back when we lived in Largo, Florida, I had a good friend from church who asked me to type up all her recipes. She wanted help getting them organized into a cookbook. She had seen the one I had done for myself back in the early 1980s. That was when personal computers were just becoming affordable for everyone.
I would type and type and type recipes in the afternoons when my oldest was napping. Or I worked on the cookbook in the evenings when he had gone to bed. It was a huge project to get completed. Crunchy Peanut Butter Cookies are from that cookbook.
I’ve called them “crunchy” peanut butter cookies to distinguish them from my original Peanut Butter Cookies. Those are also posted on my blog. Mimi’s Crunchy Peanut Butter Cookies are really excellent (as are all the recipes she’s shared with me over the years). These cookies are also fairly easy to make without a lot of detailed steps. They turn out perfectly every time.
If you’re looking for a dynamite cookie recipe with peanut butter, then I can highly recommend these jewels. They have incredibly good taste, nice texture and crunch. If you make whoppers like I did, they are very sturdy and hold up well without dissolving into crumbs! Crunchy Peanut Butter Cookies are the real deal. I think you’ll agree when you sample one for yourself.
Crunchy Peanut Butter Cookies have one of the best textures for a peanut butter cookie you’ll ever experience!
We loved the taste of these amazing cookies.
Here’s a close up so you can see the texture of Crunchy Peanut Butter Cookies.
We baked up a batch of these cookies for a wedding we attended recently. The bride wanted me to provide an assortment of 150 cookies like I usually bake for their Christmas trays at John’s workplace. Crunchy Peanut Butter Cookies, Almond Brownies, Raspberry Lemonade Bars, and Almond Joy Cookies were all on the menu! Yum, yum! 🙂
Here’s what I did.
Place softened butter, brown sugar, granulated sugar, eggs, and extra crunchy peanut butter in a large mixing bowl. Mix with an electric mixer to combine.
Add salt, baking soda and hot water.
Mix with an electric mixer again to combine all ingredients until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir ingredients with a wooden spoon to combine.
I used a 1/4 cup cookie scoop and dropped cookies onto cookie sheets that had been sprayed with cooking spray.
If you make whopper sized cookies like these you’ll get about 2 dozen out of a batch. Normally, this recipe would make about 3 dozen smaller cookies.
Bake at 375 about 12-15 minutes or until done. If you make a smaller cookie they may take only 8-10 minutes.
Crunchy Peanut Butter Cookies are so enjoyable to eat!
These cookies are great for tailgating parties, potlucks, or any family get-togethers.
Don’t forget to put Crunchy Peanut Butter Cookies on your holiday baking menu, too!
Here’s the recipe.
CRUNCHY PEANUT BUTTER COOKIES
(Recipe adapted from Mimi Pownall, when we attended First Baptist Church of Indian Rocks, Largo, FL)
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1 cup brown sugar
- 1 cup sugar
- 1 cup Jiffy extra crunchy peanut butter
- 3/4 cup butter I use unsalted butter
- 2 large eggs
- 1 tsp. vanilla extract
- 1/4 tsp. salt I use sea salt
- 1 tsp. baking soda
- 2 tbsp. hot water
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
Ingredients
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- Mix brown sugar, sugar, peanut butter, butter and eggs with an electric mixer until smooth.
- Add vanilla, salt, baking soda and hot water and mix again until well blended.
- Stir in flour with a wooden spoon until combined.
- Drop with an ice cream scoop or large tablespoon onto cookie sheets that have been sprayed with cooking spray.
- Bake at 375° about 12-15 minutes or until done.
NOTE:Â I made whopper sized cookies so these took longer to bake. If you're making smaller cookies you will need to adjust the length of baking time.
© Can’t Stay Out of the Kitchen
- 1 cup brown sugar
- 1 cup sugar
- 1 cup Jiffy extra crunchy peanut butter
- ¾ cup butter
- 2 eggs
- 1 tsp. vanilla
- ¼ tsp. salt
- 1 tsp. baking soda
- 2 tbsp. hot water
- 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- Mix brown sugar, sugar, peanut butter, butter and eggs with an electric mixer until smooth.
- Add vanilla, salt, baking soda and hot water and mix again until well blended.
- Stir in flour with a wooden spoon until combined.
- Drop with an ice cream scoop or large tablespoon onto cookie sheets that have been sprayed with cooking spray.
- Bake at 375° about 12-15 minutes or until done.
Peanut Butter Cookies are one of our favorite cookies anyway, but add extra crunchy peanut butter and they are superior!
If you’re looking for a great recipe for kid’s activities, Crunchy Peanut Butter Cookies is it!
Share these with your co-workers and watch them disappear!
You may also enjoy these delicious recipes!
Peanut Butter Chip Oatmeal Cookies
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