Crumbly Peanut Butter Cookies is exactly what it is; full of peanut butter, soft and really good. 🙂

Source: Martha Steward’s Everyday Food, March 2004

Prep: 20 mins; Total Time: 45 mins; Yield: Makes 48

  • 1½ cups crunchy peanut butter
  • 1 cup packed light-brown sugar
  • ½ cup (1 stick) softened unsalted butter
  • 1 large egg
  • 1½ cups all-purpose flour, (spooned and leveled)
  • 1 tsp baking powder


  1. Preheat oven to 180C.
  2. In a medium bowl, whisk together flour and baking powder; set aside.
  3. In a large bowl, beat peanut butter, sugar, and butter until smooth.
  4. Beat in egg. Gradually add flour mixture, beating to combine.
  5. Pinch off dough by the tablespoon; roll into balls.
  6. Place 5cm apart on parchment-lined baking sheets.
  7. Using a fork, press balls in a crisscross pattern, flattening to a 2cm thickness.
  8. Press cookies, rotating halfway through, until lightly golden, 18-22 mins.
  9. Cool cookies on a wire rack.
  10. Store in an airtight container at room temperature up to 1 week.

It is rather large pieces, so I would recommend 1 tsp of dough instead of 1 tbsp of dough

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