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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.
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.
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.
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.
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.
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!
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
Servings: 16 cookies
Calories Per Serving: 238 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup dark or light brown sugar
- 1/4 cup real maple syrup
- 1/2 cup creamy peanut butter
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8-12 ounces semi-sweet or milk chocolate, melted
- 1/4 cup cane sugar, for rolling (optional)
- flaky sea salt, for sprinkling
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.
I just baked these and put the chocolate chips in the batter, rather than melted on top and they were amazing!
Hey Justin,
I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday? xTieghan
Made these for a get-together and they were a hit! I dunked one side of each cookie in milk chocolate and they looked so pretty!
Hey Mary,
Thanks for making this recipe! I am so glad it was a hit! xTieghan
Made these today and they were AMAZING. I loved the addition of the sea salt and chocolate. My new go to peanut butter cookie recipe.
Hey Amanda,
Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan
These were AMAZING! I made them for a date night with some friends & everyone ate them right up.
The only feedback I would have is giving us directions for the chocolate! I had to call my mother in law to as how to melt it ?? but she helped! And I read the comments and added coconut oil to the chocolate! Thank you!!!
Hey Laura,
Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan
Great recipe! The cookies were so chewy and very easy to make!
Hey Amber,
Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan
These are amazing!!! Perfect texture an excellent peanut butter taste. Drizzling the chocolate on top with a touch of salt elevates it even more. Will definitely be my go-to peanut butter cookie!
Hey Brenda,
I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday? xTieghan
I gave up cookies for Lent but these look delicious!! ? But girl as soon as Easter hits these are getting made! All your recipes always look so delicious and the photos are gorgeous! Thank you for all your hard work!
Thanks so much Claire!! xTieghan
I am excited to bake these cookies this weekend. They look divine! I typically only buy natural peanut butter that has no added sugar or salt. I wasn’t sure if this recipe used a processed peanut butter or if natural would be ok. Which do you prefer and recommend?
Hey Amanda,
Natural peanut butter will work just fine here. I hope you love the cookies, let me know how they turn out! xTieghan
I don’t even know how to bake and these came out so good!!!!
Hey Soteria,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Just made these! Posted the to my Instagram Stories at @crystalrockslife! My daughter said they are deadly!!! My recipe made a full dozen though and I did rounded tablespoons? Still delicious!
Hey Crystal,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Best cookie I’ve ever eaten – made them 2 days ago and they’re already gone. Planning my next batch!
Hey Amy,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Nice post!
Thanks!
Hi I just wanted to know what can be used as a substitute for the egg as my Dad is vegetarian? I can’t wait to try these out they look DELISH!
Thanks.
Hey there,
So sorry I have not tested this recipe without egg, you could certainly try a chia or flax egg! I hope you enjoy the recipe, please let me know how it turns out! xTieghan
they are exquisite !! I was a little afraid that they would not look good but they are great!
Hey Aline,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
Oh yum! These are fantastic, even without being rolled in sugar or chocolate (although I wish I had dipped them in chocolate!)
Hey there,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan