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Old school style Soft and Crinkly Brown Sugar Peanut Butter Cookies. These are some of the best cookies…rich and decadent, yet shockingly easy to make. Made with sweet cane sugar and real maple syrups for a cookie that’s lightly sweetened, soft, and perfectly chewy. Every bite is warm, soft, and chewy in the center with melted chocolate throughout. So DELICIOUS. Absolutely nothing not to love about these salty-sweet peanut butter cookies. Bonus? These cookies are easy to make, use simple ingredients, and are just the cookies to bake up on the first Friday night of March.

Soft and Crinkly Brown Sugar Peanut Butter Cookies | halfbakedhavrest.com

Cookies to end the week! And not just any cookies, but some of my favorites yet. As crazy as this is, I don’t have many peanut butter cookie recipes. Sure, I have A LOT of peanut butter recipes, but the cookie department is lacking greatly.

It’s not on purpose, but more because I am so picky about peanut butter cookies. They have to be just right or I’m not excited about them.

Enter these soft, chewy old-school-style peanut butter cookies. I mentioned last week how inspired I am by “old school” recipes. You know, the ones our moms and grandmas would make. Classics, vintage, retro…no use of anything like almond flour, and nothing fancy about them.

Yes, those kinds of recipes. They’re always some of the best, and right now, they’re all I want to be creating.

Soft and Crinkly Brown Sugar Peanut Butter Cookies | halfbakedhavrest.com

So, the idea.

With the “old school” theme in mind, I really wanted to create that soft and chewy peanut butter cookie that you might have enjoyed on pizza day back in grade school. I’m not sure about you guys, but pizza day was very exciting as a kid throughout third, fourth, and fifth grade. Ours were just once a month, but they were the best.

We’d have pizza and an assortment of cookies…chocolate chip, peanut butter, and those frosted sugar cookies.

The peanut butter cookies were always so delicious, thin, soft, and chewy with the best peanutty flavor. These were cookies I really wanted to create…but with the addition of chocolate…because cookies need chocolate.

After a few rounds of testing, I came out with the cookies we have here today. They. Are. Perfect! And just what I’d envisioned.

Soft and Crinkly Brown Sugar Peanut Butter Cookies | halfbakedhavrest.com

Here are the simple details.

Honestly, these cookies are almost too good to be true. They’re delicious AND they’re the easiest to make.

First, the butter. You have got to use a good salted butter. I think the butter, along with the brown sugar and maple, are the elements that really make these cookies GOOD! So find a salted butter you love.

You’ll cream the butter together with the brown sugar and peanut butter until light and fluffy. The mix of brown sugar and maple leaves you with a cookie that’s just perfectly sweet and soft, but not in any way cakey, which is KEY. I despise a cakey peanut butter cookie.

Next, add the maple and a good splash of vanilla. Now add in the dry ingredients, plus a small pinch of salt.

Soft and Crinkly Brown Sugar Peanut Butter Cookies | halfbakedhavrest.com

Roll the dough into balls, then roll them through a little cane sugar, in true old-school peanut butter cookie form. Then bake away! No chilling required! Simple. Simple.

As with a lot of my cookie recipes, this one requires tapping that baking sheet on the counter midway through baking, then continue finish baking. When the cookies have completely finished baking, remove them from the oven, and tap the baking sheet once more. I say this with every cookie, but this step is KEY. It will ensure you have the least cakey peanut butter cookies. Tapping the baking pan on the counter deflates the center of the cookie, pushing the edges out.

Once the cookies are cool enough to handle, you can then take them through a dip of sweet melted chocolate. Or do as I do, and drizzle each warm cookie with chocolate and a sprinkle of sea salt…

Eat warm and enjoy every last, sweet, peanutty bite.

Oh so wonderfully delicious.

Soft and Crinkly Brown Sugar Peanut Butter Cookies | halfbakedhavrest.com

What I love about these cookies is that they’re easy to make, require no chilling, and take less than thirty minutes. And yes, they have all the old-school vibes I was going for. Soft and oh so chewy in the center with the perfect peanut flavor and hints of maple throughout.

The warm chocolate just seals the deal and keeps everyone coming back for more.

A little advice? Bake these tonight…because everyone has thirty minutes to bake up cookies. Then eat a few warm, and welcome in the weekend!

Soft and Crinkly Brown Sugar Peanut Butter Cookies | halfbakedhavrest.com

Looking for other fun cookie recipes? Here are some favorites:

Brown Butter Malted Chocolate Chunk Cookies

Snickerdoodle Peanut Butter Chocolate Chex Mix Bars

Slice n’ Bake Bourbon Caramel Pretzel Cookies

Lastly, if you make these Soft and Crinkly Brown Sugar Peanut Butter Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Soft and Crinkly Brown Sugar Peanut Butter Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 cookies
Calories Per Serving: 220 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    2. In a mixing bowl, beat together the butter, brown sugar, and peanut butter until light and fluffy, 3-5 minutes. Beat in the maple syrup, then add the egg and vanilla. Beat until creamy. Add the flour, baking soda, and salt.
    3. Scoop the dough out into rounded 1 tablespoon size balls and then roll through the sugar, the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.
    4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 3 minutes, until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
    5. Drizzle or dip the cookies in chocolate and sprinkle with salt. Eat...or let the chocolate harden and store in an airtight container for up to 4 days.

Soft and Crinkly Brown Sugar Peanut Butter Cookies | halfbakedhavrest.com

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Comments

  1. I tried this today, but mine turned out cakey and didn’t spread out . I made sure I timed the cooking exactly and tapped the pan. The only other thing I did differently was added baking powder as I didn’t have soda, I did a conversion for the amount of baking powder to use. Would this be the reason ?
    Other than that the recipe has a lovely flavour and was easy to make

    1. Hey Kate,
      Thanks so much for giving the recipe a try, I’m sorry they didn’t spread for you. Baking soda and baking powder serve two different purposes so I think this could have been your issue. Please let me know if you have any other questions! xTieghan

  2. I have never had better peanut butter cookies.

    I want to bake them when I go up to the mountains next week— do you have any adjustments that need to be made for altitude? (Or since you’re already up at a high elevation, do all your base recipes continue to work like magic?)

    1. Hey Nicole,
      Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. No adjustments needed, you can follow the recipe as is. Have a great weekend☀️ xTieghan

  3. 5 stars
    Delicious, not too sweet. I tripled this recipe because we’re having lots of guests over and I’m sure they’ll be great! I dipped in semi-sweet chocolate and then did a drizzle (had to stick in the fridge for 10-15min to get it to harden) and then threw them in the freezer until the party. Made these non-dairy (used sticks of avocado butter) and worked great!

    1. Hey Talia,
      Happy Friday! Love to hear that this recipe was enjoyed, thanks for giving it a try! Have a great weekend:) xTieghan

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