Soft and Crinkly Brown Sugar Peanut Butter Cookies Recipe
These Soft and Crinkly Brown Sugar Peanut Butter Cookies offer a perfect balance of chewy texture and rich peanut butter flavor, enhanced by a hint of maple syrup and a delightful chocolate drizzle. Rolled in cane sugar and sprinkled with flaky sea salt, these cookies deliver a satisfying combination of sweet, salty, and nutty tastes in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookies
- 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
- 1/4 cup cane sugar, for rolling (optional)
Chocolate Topping
- 8-12 ounces semi-sweet or milk chocolate, melted
- Flaky sea salt, for sprinkling
Instructions
- Preheat and Prepare: Preheat the oven to 350° F (175° C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a mixing bowl, beat the butter, brown sugar, and peanut butter together for 3-5 minutes until the mixture becomes light and fluffy. Then, beat in the maple syrup, followed by the egg and vanilla extract until the mixture is creamy. Gradually add the all-purpose flour, baking soda, and kosher salt, mixing until just combined.
- Shape and Coat: Using a tablespoon measure, scoop the dough into rounded balls. Roll each dough ball through cane sugar (if using) to create a sweet, slightly crunchy outer layer. Place the balls 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake and Flatten: Bake the cookies for 7 minutes. Remove the baking sheet and firmly tap it on the counter twice to flatten the cookies slightly. Return the cookies to the oven and bake for an additional 3 minutes, until the edges begin to set but the centers remain soft and doughy. Remove again and tap the baking sheet 1-2 times to flatten the cookies a bit more. Allow the cookies to cool on the baking sheet as they will continue to cook and set while resting.
- Add Chocolate and Salt: Once the cookies have cooled slightly, either drizzle them with the melted chocolate or dip them fully, then sprinkle with flaky sea salt while the chocolate is still wet. Let the chocolate harden before serving or storing.
- Store: Store the cookies in an airtight container at room temperature for up to 4 days to maintain freshness and texture.
Notes
- Using cane sugar for rolling the dough balls is optional but adds a lovely texture and sweetness contrast.
- Tap the baking sheet firmly on the counter to flatten cookies gives them their signature crinkly texture.
- Allow cookies to cool on the baking sheet to finish setting properly and avoid breaking.
- Chocolate choice (semi-sweet or milk) can be adjusted based on personal preference for sweetness.
- Make sure all wet ingredients are at room temperature for the best mixing results.