Crunchy Peanut Butter Cookies with Less Sugar

PREP TIME: 15 MINUTES
CHILLING TIME: 1 HOUR
COOK TIME: 12 MINUTES
TOTAL TIME: 2 HOURS
YIELD: 25 COOKIES

About

These crunchy peanut butter cookies are a simple homemade treat with plenty of peanut flavor and less added sugar than traditional cookies. Made with crunchy peanut butter, a little honey and just enough sugar, they have a crisp texture, a lovely nutty taste and a light sprinkle of fleur de sel to finish. Enjoy!

Ingredients

1 egg
100 g butter
170 g crunchy peanut butter
40 g brown sugar
40 g caster sugar
1 packet vanilla sugar (7 g)
50 g honey
180 g flour
½ TSP baking powder
½ TSP baking soda
Big pinch of salt
Fleur de sel

Instructions

Prepare the dough
Beat the egg, both types of sugar, room-temperature butter and crunchy peanut butter for 6–7 minutes, until the mixture is smooth, light and slightly fluffy.

Add the vanilla sugar and honey, then mix well again.

In a separate bowl, combine the flour, baking powder and baking soda. Sift the dry ingredients into the butter mixture, preferably in two batches, mixing well between each addition. Add a generous pinch of salt and mix until everything is evenly combined.

Chill the dough
Divide the dough into two portions and wrap each separately in cling film. To make portioning easier, I like to shape each portion into a log about 3 cm in diameter.
Refrigerate for at least 1 hour, or up to 48 hours.

Shape the cookies
When you’re ready to bake, preheat the oven to 165°C (329°F) and line a shallow baking tray with baking paper.
Remove the dough from the fridge and unwrap it. Cut into slices just under 1 cm thick. Gently roll each slice between your hands to form a ball, then arrange the balls on the prepared tray, leaving some space between them.

Bake and finish
Bake for 12 minutes, then remove the cookies from the oven and carefully transfer them to a wire rack while still hot. Immediately sprinkle each cookie with 2–3 small flakes of fleur de sel.
If you’re using just one baking tray, let it cool completely before arranging the next batch of cookies on it.

Tips for baking cookies
When baking cookies, cakes or other treats, it’s best not to follow baking instructions blindly, as every oven behaves a little differently. I recommend baking a small test batch first: bake three cookies at the temperature specified in the recipe and check how they turn out. This helps you adjust the temperature or baking time if needed before baking the entire batch.

Recipe Q&A

Why do these peanut butter cookies contain less sugar?
These cookies use less added sugar than many traditional peanut butter cookie recipes. The honey adds sweetness, while the peanut butter and salt bring plenty of flavor, so you can enjoy a satisfying cookie without relying on as much sugar.

Can I chill the cookie dough overnight?
Absolutely. The dough can be refrigerated for up to 48 hours. Chilling helps firm it up, making it easier to slice and shape the cookies. It also makes it convenient to prepare the dough ahead of time and bake the cookies when you need them.

Can I use smooth peanut butter instead of crunchy?
Yes. Smooth peanut butter works just as well and gives the cookies a more uniform texture. If you enjoy a little crunch in every bite, stick with crunchy peanut butter.

Why do I need to bake a test batch first?
Ovens can vary, even when set to the same temperature. Baking three cookies first lets you check how quickly they spread and brown. If needed, you can adjust the baking time or temperature before baking the remaining dough.

How should I store peanut butter cookies?
Once completely cooled, store the cookies in an airtight container at room temperature for up to 4–5 days. Keep in mind that their texture may soften slightly over time.

Can I freeze the cookie dough?
Yes. Slice the chilled dough and freeze the portions on a tray until firm, then transfer them to a freezer-safe container or bag. When ready to bake, arrange the frozen portions on a lined baking tray and bake, allowing a little extra time as needed.