Peanut Butter Crinkle Cookies

For this week’s school lunch treat, I made these peanut butter crinkle cookies. The kids were very excited to try these cookies after smelling them baking. The powdered sugar blended with the color of the baked cookie, so I sprinkled some extra on top after they cooled. This easy peanut butter cookie recipe made soft, decadent, and delicious cookies, and my entire family loved them (especially with ice-cold milk).

Peanut Butter Crinkle Cookies

Cookies:

• 1⅓ cups flour
• 1 tsp baking soda
• ½ tsp salt
• ¼ tsp baking powder
• ½ cup unsalted butter, softened to room temperature
• 1 cup brown sugar
• ¾ cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla

For Rolling:

• ¼ cup white sugar
• ⅓ cup powdered sugar

How to Make Peanut Butter Crinkle Cookies

Preheat the oven to 350 degrees. Line a baking sheet with a Silpat mat.

Combine the flour, baking soda, baking powder, and salt in a bowl; mix well.

Using a hand mixer, beat the softened butter, brown sugar, and peanut butter together until creamy.

Add the egg and vanilla; beat until well combined.

Slowly mix the flour mixture into the butter mixture until combined.

Form small round balls of dough, then roll them completely in the white sugar.

Next, roll to coat in the powdered sugar.

Place them on the prepared baking sheet two inches apart.

Place in the oven and bake for 13-17 minutes, or until the edges are set and crackled on top.

Remove from the oven and allow to cool on the baking sheet for a few minutes before moving them to a wire cooling rack to finish cooling.

Once cooled, sprinkle with additional powdered sugar before serving.

Serve with ice-cold milk. Enjoy.