Intro:
Craving a nostalgic snack from the ’90s? These Homemade PB Crisps let you recreate the beloved peanut butter treat right in your own kitchen. With a crispy outer shell and a creamy peanut butter center, these bite-sized cookies capture the perfect balance of sweet and salty, just like the classic Planters PB Crisps. Perfect for lunchboxes, after-school snacks, or a fun dessert, this easy recipe is a must-try for anyone who remembers the original ’90s snack and wants to relive the nostalgia. Make a batch today and enjoy the ultimate peanut butter cookie experience!
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 pieces
Estimated Calories per Serving: ~90 kcal
Ingredients
- 1 cup creamy peanut butter (unsweetened or lightly salted)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup peanut butter chips (optional, for extra filling)
- ¼ cup chocolate chips (optional, for dipping/filling)
- Optional: small amount of jelly (strawberry or grape) for a PB&J variation
Directions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream butter and peanut butter: In a large bowl, beat together the peanut butter, unsalted butter, brown sugar, and granulated sugar until smooth and creamy.
- Add egg & vanilla: Mix in the egg and vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients until a soft dough forms.
- Shape dough: Roll dough into small peanut-shaped logs (about 1-inch long). Optional: press slightly to flatten for a more authentic PB Crisps shape.
- Optional filling: If using, make a small indentation in each piece and insert a peanut butter chip, chocolate chip, or a small spoonful of jelly for a creamy or PB&J center.
- Bake: Place on prepared baking sheet, leaving 1 inch between each piece. Bake for 10–12 minutes or until edges are lightly golden.
- Cool: Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional chocolate coating: Melt chocolate chips in a microwave-safe bowl and dip the bottom or center of each cooled PB Crisp for extra nostalgia. Let chocolate set before serving.
✅ Chef’s Tip: For extra crunch like the original PB Crisps, chill the dough for 30 minutes before baking. This helps the cookies hold their shape and gives a slightly firmer texture. You can also add chocolate or jelly inside to recreate the classic 90s variations, like chocolate-filled or PB&J PB Crisps.