Soft, chewy, and coated in snowy powdered sugar, these Holiday Peanut Butter Crinkles bring together peanut butter, butter, and sugar for a nostalgic, melt-in-your-mouth cookie.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those holiday baking days where you tell yourself, “I’m just making one batch”, and suddenly you’ve used every bowl in the house and your counter looks like a flour explosion? That’s exactly how these Holiday Peanut Butter Crinkles came to be.
I remember it was one of those gray December afternoons — you know, the kind where you’re wearing fuzzy socks, there’s music playing, and you’ve got cocoa on standby because it’s that cold. I’d already done the usual lineup — gingerbread men, sugar cookies, a failed attempt at fudge (we don’t talk about that one) — but I wanted something different. Something that didn’t require royal icing or sprinkles or endless patience. And then it hit me: peanut butter.
I grew up eating peanut butter cookies, the kind with the little fork crisscross on top. But this time, I wanted them to feel Christmas-y, like they belonged next to twinkling lights and hot cocoa. So I rolled the dough in powdered sugar, baked them until they cracked just right on top — and bam, Holiday Peanut Butter Crinkles were born. They looked fancy, tasted familiar, and made the whole house smell like happiness.
Every year since, I make these when the tree lights are twinkling and Mariah Carey’s already hit the high notes on the radio. My husband calls them “the first sign that Christmas is officially happening,” which feels about right.
Why You’ll Love This Holiday Peanut Butter Crinkles Recipe?
There’s a quiet magic to these Holiday Peanut Butter Crinkles. They don’t need frosting, sprinkles, or fancy cookie cutters — just that cozy peanut butter flavor and a blanket of powdered sugar that makes them look like they’ve been out catching snowflakes.
What I love most is that they’re easy. Like, truly. No chilling. No fussing. Just mix, roll, bake, and eat. They come out perfectly soft in the middle with slightly crisp edges, and they’re sweet without being too much — that’s rare for a holiday cookie, right?
And they’re kind of nostalgic too. There’s something about that peanut butter aroma that takes me right back to childhood, when baking meant licking the spoon and sneaking dough when Mom wasn’t looking. These are the cookies you make when you want to feel comforted, not overwhelmed — and honestly, during the holidays, I think we all need a bit of that.
Ingredient Notes:
Let’s chat about what makes these Holiday Peanut Butter Crinkles tick. Nothing fancy — just good, solid pantry staples.
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Peanut Butter: Go creamy. Chunky works if you like texture, but smooth gives you that melt-in-your-mouth consistency. And if you’re using the natural kind, give it a good stir — no one wants surprise oil pockets.
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Butter: Unsalted, room temperature. It’s the base of all things good.
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Flour: All-purpose flour does the job perfectly — keeps things soft but still structured.
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Sugar: Granulated for sweetness, powdered for that dreamy, snowy coating.
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Egg: Just one, but it brings everything together.
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Vanilla Extract: Don’t skip this! It gives that little warmth behind the peanut butter flavor.
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Baking Soda + Baking Powder: They’re the secret behind those beautiful cracks.
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Cinnamon (Optional): Adds a subtle, festive note. Like the whisper of a holiday candle — not in-your-face, just right.
How To Make Holiday Peanut Butter Crinkles?
Step 1: Preheat and prep.
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. (Trust me, it’s worth the 5 seconds of effort. Cleanup will thank you.)
Step 2: Mix your dry ingredients.
Grab a medium bowl and whisk together the flour, baking soda, baking powder, salt, and cinnamon if you’re feeling festive. It smells amazing already.
Step 3: Cream the butter and sugar.
In a larger bowl, beat together the butter, peanut butter, and sugar for 3–4 minutes — until it looks fluffy and you’re tempted to stick a spoon in. (Resist. For now.)
Step 4: Add the egg and vanilla.
Mix them in until the batter looks smooth and a little glossy. It should smell so good at this point that you’ll wish peanut butter perfume was a thing.
Step 5: Combine everything.
Add your dry ingredients to the wet, a little at a time. Mix just until it all comes together. Don’t overdo it — overmixing is the fastest way to ruin a good cookie mood.
Step 6: Roll and coat.
Scoop about 1½ tablespoons of dough per cookie, roll into balls, and coat each one generously in powdered sugar. (Yes, generously. Like you’re making snowballs for Santa.)
Step 7: Bake.
Place them about 2 inches apart on your tray and bake for 12–14 minutes. They’ll puff up and get those pretty crinkles across the top. The edges should be firm, but the centers still soft.
Step 8: Cool and enjoy.
Let them cool on the pan for a few minutes before moving them to a rack. Dust with more powdered sugar if you want extra sparkle — because why not?
Want To Save This Recipe?
Storage Options:
If by some miracle you don’t eat them all right away (it’s happened… once), these Holiday Peanut Butter Crinkles store beautifully. Pop them in an airtight container and keep them on the counter for up to 5 days.
If you want to freeze the dough, roll it into balls and coat them in powdered sugar before freezing. Bake straight from the freezer when that peanut butter craving hits — just tack on an extra minute to the baking time.
Variations and Substitutions:
The best part of these Holiday Peanut Butter Crinkles? You can totally make them your own.
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Chocolate lovers: Add mini chocolate chips or drizzle melted chocolate over the top after baking. (Do it. You’ll thank me.)
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Nut-free version: Use almond butter or sunflower seed butter — they work great and still give that cozy flavor.
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Festive twist: Stir in red and green sprinkles for a holiday pop.
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Gluten-free: A 1:1 gluten-free flour blend with xanthan gum works perfectly.
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Warm spice lovers: Add a pinch of nutmeg or ginger — the kind of subtle flavor that makes people go, “What’s in this? It’s amazing.”
What to Serve with Holiday Peanut Butter Crinkles?
These cookies are so good they don’t need anything, but if you want to go full festive mode…
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Cold milk: Because peanut butter cookies and milk are basically a love story.
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Hot cocoa: Especially peppermint or salted caramel — the combo is ridiculous.
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Coffee or espresso: The bitterness of coffee cuts through the sweetness in the best way.
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Holiday cookie platter: Pair them with chocolate crinkles, sugar cookies, and shortbread for an instant crowd-pleaser.
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Ice cream: Vanilla, chocolate, or even peanut butter swirl — because let’s face it, cookies and ice cream are soulmates.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yep! The dough keeps in the fridge for up to 48 hours. Just let it warm up a little before rolling.
My cookies didn’t crack—what did I do wrong?
You probably didn’t roll them in enough powdered sugar or your oven might’ve been a touch too cool. Don’t stress — they’ll still taste amazing.
Can I use crunchy peanut butter?
Totally. They’ll be a little more rustic, a little more “homemade” looking, but that’s part of the charm.
There’s something about Holiday Peanut Butter Crinkles that feels like wrapping yourself in a blanket by the fire — sweet, cozy, and just a little nostalgic. They’re not showy or complicated, but somehow, they always steal the spotlight on the cookie tray.
So go ahead, preheat the oven, crank up the carols, and make a batch. You might end up with powdered sugar on your nose and a few imperfectly shaped cookies, but honestly? That’s half the fun. And trust me — one bite in, you’ll be hooked.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Holiday Peanut Butter Crinkles
Ingredients
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 cup 1 stick unsalted butter room temperature
- 3/4 cup powdered sugar divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon optional
- 1/2 teaspoon salt
Instructions
Preheat the oven:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
Combine the dry ingredients:
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon (if using). Ensure the ingredients are evenly combined and free of clumps.
Cream the butter and sugar:
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and granulated sugar together on medium speed for 3–4 minutes, or until the mixture becomes light, fluffy, and pale in color.
Incorporate the wet ingredients:
- Add the egg and vanilla extract to the creamed butter mixture, beating until fully incorporated. Scrape down the sides of the bowl as needed to ensure an even mixture.
Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, beating on low speed until a soft dough forms. Avoid overmixing to maintain a tender texture.
Form and coat the cookies:
- Place 3/4 cup powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of dough (approximately 1 ½ inches in diameter), roll into smooth balls, and then coat each one thoroughly in the powdered sugar.
Arrange and bake:
- Arrange the coated cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–14 minutes, rotating the trays halfway through, until the cookies are lightly golden at the edges and the tops have formed visible cracks.
Cool and serve:
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust lightly with additional powdered sugar if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
