Crunchy Peanut Butter Cookies

by Pamela

Crunchy Peanut Butter Cookies

It’s National Peanut Butter Month, so what better way to celebrate than with a batch of crunchy peanut butter cookies?

These aren’t a three ingredient, no flour peanut butter cookie recipe, but they are pretty light on the number of ingredients given their big flavor. Not only is there flour in this recipe, but there’s ground oats in here too. I mention the ground oats because they’re an ingredient in my favorite chocolate chip cookie recipe. They give the cookie a nice depth of flavor that cookies can sometimes be missing.

Crunchy Peanut Butter Cookies

This isn’t a chewy peanut butter cookie either, it’s crunchy. I guess a crunchy peanut butter cookie sounds a little strange, unless your describing a recipe that includes crunchy peanut butter, which this one does not. I get that this whole thing might be a bit confusing.

These peanut butter cookies cook a bit longer than some, which is part of why they’re crunchy. The other reason is that there are no leaveners in the recipe to give the cookies lift and lead to a chewy cookie. But don’t you just want a crunchy snack sometimes? I know I do…crunchy snacks are my total weakness. Potato chips, pretzels, popcorn…if it’s crunchy I want it. And these did not last long around here.

Crunchy Peanut Butter Cookies

But this crunchy peanut butter cookie also has a great peanut butter flavor, so don’t think it’s one thing or the other…it’s definitely both in this cookie.

Why not celebrate National Peanut Butter month with this crunchy peanut butter cookie recipe? If you like peanut butter you’re going to love these cookies.

Crunchy Peanut Butter Cookies
Prep time
Cook time
Total time
Crunchy peanut butter cookies filled with rich peanut buttery goodness. Sweet with just a hint of salt as you crunch into these little cookies.
Recipe type: Snack
Cuisine: American
Serves: 48
  • 1 cup old fashioned (rolled) oats (NOT quick cooking oats)
  • 1½ cups sugar
  • 1 cup unsalted honey (room temperature)
  • ⅓ cup creamy peanut butter
  • ¼ cup honey
  • ½ teaspoon fine sea salt (can also use plain salt)
  • 2 large eggs
  • 2 cups flour
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spread oats onto a rimmed baking sheet and bake for 10 minutes (just enough time to toast them a light golden brown).
  3. Cool slightly.
  4. Pour them into a food processor and buzz them until ground fine.
  5. In a large bowl combine sugar, butter, peanut butter, honey, and salt.
  6. Beat until everything is thoroughly combined.
  7. Add the eggs and beat to combine.
  8. Add flour and ground oats to the mixture and beat until just blended.
  9. Chill dough at least 2 hours.
  10. Preheat oven to 325 degrees Fahrenheit.
  11. Use 1 tablespoon measurement for dough and roll into balls and place on parchment paper lined baking sheet.
  12. Fill sheet with dough balls then gently flatten balls with the palm of your hand. Use a fork to make cross hatch mark on cookies.
  13. Bake for 25 minutes or until cookies are golden brown.
  14. Let cool for 5 minutes then remove to cooling rack.



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