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Peanut Butter Crackle Cookies

Recipe by Mary Jane Schidecker, Riverside, Ohio
First place, Cookies & Pastries (Peanut Butter Cookie), 2017

Baking temperature: 350 degrees
Baking time: 14 minutes
Yield: 30 cookies


  • 1 1/3 c flour
  • 1 t baking soda
  • ¼ t baking powder
  • ½ t salt
  • ½ c butter, room temperature
  • 1 c brown sugar
  • ¾ c peanut butter
  • 1 egg
  • 1 t vanilla extract
  • 1/3 c sugar
  • ¾ c confectioners’ sugar, divided


  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside
  • In the bowl of a mixer, mix together butter, brown sugar, and peanut butter until fluffy, about 5 minutes. Add egg and vanilla extract and mix until incorporated, 30 seconds. With the mixer on low, slowly add flour mixture until just combined
  • In 2 small bowls, pour ½ c confectioners’ sugar in one bowl, and the granulated sugar in the other. Form 1 T dough into ball and roll in sugar, then the confectioners’ sugar until generously coated. Place 2” apart on cookie sheet
  • Bake 7 minutes, rotate cookie sheet and bake 7 minutes, until just firm around edges and cracked on top. Cool on baking sheet 2 minutes, then move to rack
  • While still warm, place ¼ c confectioners’ sugar in a small bowl and dip tops of cookies into sugar. Be gentle so sugar doesn’t press into crinkles
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