Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Peanut Butter Crinkle Cookies

We love the old-fashioned comfort of Peanut Butter Cookies.  Years ago I used to buy creamy peanut butter but now we prefer the healthy choice of natural peanut butter.  Some recipes lend themselves better to the processed peanut butter and crinkle cookies are one of those.  If you use processed peanut butter, the cookies will naturally rise and swell and crinkle but natural peanut butter needed some adjustments and help to get the crinkle effect.   The cookies are so tender and perfect with a cup of coffee!  They freeze beautifully.

  • 1/2 cup softened butter
  • 1 cup natural unsalted peanut butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla
  • 1 1/4 cup flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup chopped salted peanuts*
  • white granulated sugar
  • icing/powdered sugar
  1. Preheat oven to 350 F.
  2. Cream together the butter and peanut butter.   Add sugars and cream well.
  3. Add eggs, sour cream and vanilla and mix until combined.
  4. Add flour, baking powder, and baking soda, stirring until combined.
  5. Add chopped peanuts.
  6. Using a small ice cream scoop, shape dough into balls and roll in granulated sugar.  Place about 1 1/2 inches apart on baking sheet.  Bake for about 9-10 minutes. 
  7. Remove from oven and gently tap the balls down with your fingers.  The cookies will flatten into a crinkle effect.   
  8. Once all the cookies have cooled,  sprinkle with icing sugar for effect.  
*peanuts are optional and if you wish to omit them, add 1/2 teaspoon of salt to the dough.

Yields: 4 dozen


  1. Yum! I have not had a peanut butter cookie in a long time! This recipe and the photo make me want one now.
    You can also use this recipe with processed peanut butter, right?

  2. You said the natural peanut butter needs adjustments to rise. Since you use it in the recipe, what is the difference in the recipe using processed peanut butter? Since they freeze well, I might just have to break down & make a batch.

    1. Heidi, to make it with processed peanut butter, I would use slightly more flour, (1 1/3 cups) only 1 egg, and only 3/4 cup peanut butter. Also, omit the sour cream.

  3. This looks like an awesome recipe. We love our natural peanut butter and using it to make cookies sounds wonderful! Peanut butter cookies are the best.

  4. These look amazing, will definitely be baking them ... thank you, Lovella!! :)


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