I love a good chocolate chip cookie, but every once in a while I like to switch things up with my favorite soft and chewy peanut butter cookies. I found this recipe in a cookbook that was compiled by local women to send with their children when they go off to college. I think this recipe is the only one I’ve used out of the whole book, but its one of those tried and true family favorites. This recipe makes a HUGE batch. You could serve an army. Sometimes I half it or even forth the recipe and still have plenty to share. But if you need to bring a dessert to a party, these would be perfect. Or you could make the whole batch, form the dough into balls and freeze them. Then you always have cookies that you can bake just one or two at a time.

Peanut Butter Crinkles

Big Batch Peanut Butter Crinkles


  • 2 cups butter
  • 2 cups peanut butter
  • 2 cups brown sugar
  • 2 cups white sugar
  • 4 large eggs
  • 2 teaspoons vanilla
  • 5 cups flour
  • 3 teaspoons baking soda
  • 2 teaspoon salt


  1. Mix together the butters and sugars until light and fluffy.
  2. Add vanilla and eggs. Mix well.
  3. In a separate bowl mix flour, baking soda, and salt. Add to wet ingredients and mix well.
  4. Chill dough for about ten minutes.
  5. Shape into 1" balls, roll in the cookie dough balls in sugar, and place on a cookie sheet, about 2 inches apart.
  6. Bake at 350 for 7-10 minutes. They are done baking when they are no longer in ball shape but still soft in the middle.
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