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Crumbly Peanut Butter Cookies

Crumbly peanut butter cookies studded with salted peanuts. For the true peanut butter lover!

Ingredients

  • 1 ¼ cup spooned then leveled + more for flattening cookies All-purpose flour
  • ¾ teaspoon Baking soda
  • 1 ½ teaspoon Cornstarch
  • 1 cup 2 sticks at room temperature Unsalted butter
  • ¼ cup Granulated sugar
  • ¾ cup Light brown sugar packed
  • 1 cup Smooth peanut butter
  • 2 teaspoons Light corn syrup
  • 1 large Egg
  • 2 ¼ teaspoons Vanilla extract
  • ½ cup Salted or unsalted peanuts

Instructions

  • Preheat the oven to 350° Fahrenheit and line two cookie sheets with parchment paper. Set aside. In a large bowl combine the flour, baking soda, and cornstarch. Whisk quickly to combine and set aside. Add butter and sugars to bowl of an electric mixer fitted with the paddle attachment (hand mixer works here too). Beat over medium/high speed until light and fluffy, about 3 minutes.  Add the peanut butter and corn syrup and beat until combined. Add egg and beat until combined, followed by the vanilla extract. Reduce the speed to low and add the flour. Beat until just combined. Stir in the peanuts. Remove bowl from mixer. Using a cookie scoop, drop dough by the spoonful on the parchment lined baking sheet, spacing the cookies at least 1 ½ inches apart. Dip the bottom of a glass with flour, tap off the excess a bit and use the glass to flatten the dough slightly. Make a crosshatch pattern on the surface of the dough with the tines of a fork. Place cookie sheets in the oven and bake for 12-15 until the edges are lightly browned. Remove from the oven and allow the cookies to cool for about 10 minutes on the baking sheet. Using a spatula, transfer the cookies to a wire rack to cool completely. Please note, these cookies are super crumbly. Handle with care. Makes about 3 dozen cookies.