Go Back
–+ servings

Crispy peanut butter cookies

A crispy peanut butter cookies recipe that actually makes thick AND crispy peanut butter cookies! No refrigeration time and no electric mixer needed.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chocolate Dipping 20 minutes
Course Dessert
Cuisine American
Servings 10 cookies

Equipment

  • large mixing bowl
  • wire whisk
  • small bowl for rolling cookies in sugar
  • baking sheet
  • parchment paper
  • glass bowl for melting chocolate
  • spatula

Ingredients
  

Crispy Peanut Butter Cookies

  • 1 stick butter
  • 1 cup dark brown sugar
  • 1 large egg
  • ½ cup creamy peanut butter
  • 1 teaspoon baking soda
  • ½ cup roasted peanuts
  • ½ teaspoon salt
  • 1.5 cups flour
  • ½ cup coarse sugar for rolling

Chocolate

  • 2 cups dark chocolate for melting (not chips for baking)

Instructions
 

Baking the cookies

  • Preheat oven to 350˚F degrees. Line two sheet pans with parchment paper for easy cleanup. Put about ½ cup coarse sugar in a shallow bowl, Set aside.
  • Place butter in a microwave-safe bowl and microwave on high for 30-45 seconds until butter is fully melted.
  • Add sugars and egg and stir well. Add peanut butter, stir until smooth.
  • Sprinkle the baking soda and salt evenly over the butter mixture and stir until well incorporated. Add the flour and stir just until smooth. Fold in peanuts.
  • Scoop dough in mounds then roll into balls and roll in the prepared coarse sugar. Place about 2 inches apart on prepared pans. Bake for 13-15 minutes.
  • Cool completely before dipping in chocolate.

Tempering chocolate

  • Melt one cup of chocolate in a microwave safe bowl in 30 second intervals, stirring after each one. Once it is smooth without any chocolate pieces, take the temperature using a food thermometer. Make sure the temperature is over 113F, but do not exceed 125F.
  • Stir in in ¼ cup of chocolate at a time to the heated, liquid chocolate. This will bring the temperature down. Once that chocolate is also liquid, keep adding more in ¼ cup increments until the temperature is between 89-92F.
  • Once the chocolate is around 89-92F, it is ready for dipping. If you have any solid chocolate still in the liquid, remove it before dipping.
  • Dip bottoms of cookies in chocolate. Place on parchment paper until firm. Enjoy!

Video

Keyword chocolate dipped cookies, crispy cookies, crispy peanut butter cookies, peanut butter cookies, peanut butter peanut cookies
Tried this recipe?Let us know how it was!