Peggi’s Gigantic Melt In Your Mouth Crispy Peanut Butter Cookies

When it comes to peanut butter cookies, there’s something magical about the ones that crumble slightly at the edges, boast a caramelized crunch, and practically melt on your tongue with every bite. Peggi’s Gigantic Melt In Your Mouth Crispy Peanut Butter Cookies are exactly that — a nostalgic treat that tastes like home but looks like something out of a gourmet bakery. Their golden hue, delicate sugar crust, and signature crisscross fork marks are iconic, but it’s the texture that steals the show: crisp on the outside, tender within, and laced with a rich peanut butter flavor that lingers deliciously.

This recipe is perfect for bake sales, after-school treats, or just because you deserve something sweet and delightful. The cookies are oversized, satisfying even the biggest cravings with one (okay, maybe two). Whether you’re a seasoned baker or a newbie looking to impress, these cookies are practically foolproof and guaranteed to bring smiles. Let’s gather what we need and get started.

Ingredients for Peggi’s Gigantic Melt In Your Mouth Crispy Peanut Butter Cookies

1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
Granulated sugar (for rolling)

Step 1: Cream the Butters and Sugars

In a large mixing bowl, combine the softened unsalted butter and peanut butter. Using a hand mixer or stand mixer, beat until the mixture is light, fluffy, and well combined. Gradually add both the granulated sugar and brown sugar, continuing to beat until smooth and creamy.

Step 2: Add the Eggs

Crack in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated. The mixture should look silky and rich at this point.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures the leavening agents are evenly distributed throughout the dough.

Step 4: Combine Wet and Dry

Slowly add the dry ingredients to the wet mixture in batches, mixing on low speed until a thick dough forms. Avoid overmixing — stop as soon as no flour streaks remain.

Step 5: Chill the Dough (Optional, but Recommended)

For cookies with a more structured shape and enhanced flavor, cover the dough and chill it in the refrigerator for 30–60 minutes. This step is especially helpful if your kitchen is warm.

Step 6: Shape and Sugar

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop generous portions of dough (around 2–3 tablespoons each) and roll them into balls. Roll each ball in granulated sugar, then place them a few inches apart on the prepared sheets.

Step 7: Flatten and Crisscross

Using a fork dipped in sugar, gently press down each cookie ball to flatten slightly, creating the traditional crisscross pattern.

Step 8: Bake

Bake the cookies for 10–12 minutes, or until the edges are golden and the centers look just set. They’ll continue to cook on the baking sheet after removal, so don’t overbake.

Step 9: Cool and Enjoy

Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. Once cool, they’re ready to devour — crispy, peanut buttery perfection.