Peanut Butter Crackers – Yummy Toddler Food

Transform pantry staples into the yummiest Peanut Butter Crackers recipe with this easy method. These make a perfect snack with fruit or even a smear of jam. Plus, they are easy to make and stay crispy for weeks!

After making Graham Crackers and Animal Crackers, I wanted to add a Peanut Butter Cracker recipe to the mix for another flavor option. I love how this recipe works because it’s easy to mix together in one bowl without any electric equipment. And the flavor is similar to a peanut butter cookie, only less sweet, with a crisp texture like you’d want in a cracker.

These homemade crackers are also egg-free and can be made dairy-free, so they can appeal to families with those food allergies.

Once baked and cooled, the toddler snack lasts for weeks in an airtight container so you won’t have to worry about using them all immediately…though you might not have that issue since they are so yummy!

Ingredients You Need

Here’s a look at how to make this Peanut Butter Cracker recipe so you know what to have on hand or pick up from the store.

• Flour: I prefer to use all purpose flour in this cracker recipe to ensure they are the right texture and the dough doesn’t easily dry out.
• Sugar: A small amount of granulated sugar adds flavor and aids in creating a crisp texture in the finished crackers.
• Baking powder: A little fresh baking powder helps the crackers have a crisp texture, without being dense or tough, as they rise just slightly.
• Salt: A small amount of salt works to help ensure the crackers are flavorful with a very basic ingredient list.
• Peanut butter: Room temperature, soft peanut butter is the key ingredient in this recipe for the peanut butter flavor. I like to use a natural, creamy peanut butter here, though you can use any type you prefer. Stir it thoroughly before measuring out the amount you need.
• Milk: Any type of milk works here, including whole dairy milk (my go-to option) or any variety of nondairy milk.
• Honey: Honey works with the sugar to add a little sweetness and also enhance the texture of the crackers.

Step-by-Step Ingredients

Here’s a preview of how to make this recipe so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and timing. Or jump right to the recipe.

Step 1. Add all of the ingredients to a bowl.

Step 2. Use clean hands to mix together.

Step 3. Roll out between two sheets of parchment paper. Cut with a cookie cutter. Chill the dough if it sticks at all.

Step 4. Place onto a parchment-lined baking sheet, using a knife to help transfer as needed. Bake, then cool.

How to Store

Once the Peanut Butter Crackers are cooled fully, store in an airtight container at room temperature for up to two weeks. You can also make the dough ahead of time, then store it in an airtight storage bag in the refrigerator for up to a month and bake it as you like from there.

Best Tips for Success

• Be sure to bake until lightly golden brown and firm to the touch. They do firm up as they cool, but the texture will be crisp and not soft when they are baked all the way through.
• I prefer to use an unsweetened natural style of peanut butter in this recipe. Other options will likely work similarly.
• To make these dairy-free, use plain non-dairy milk.
• You can reduce the sugar if you want, though they have a really nice sweetness and flavor as the recipe is written.
• I used a 1-inch square cookie cutter. You can vary that as you like.

I’d love to hear your feedback on this recipe, so please comment below to share!

Get Recipe Ingredients

• Preheat the oven to 375 degree F and line a baking sheet with parchment paper.
• Place all ingredients into a bowl and use your hands to mix together to form a dough. (If the dough is a little crumbly, be sure it’s thoroughly combined. If it’s still crumbly, add ½-1 tablespoon additional milk until it comes together. You can also form the dough by pulsing the ingredients in a food processor.)

• Flatten the dough into a disk.

• Roll the dough ¼-inch thick between two pieces of parchment paper. Try to get the crackers uniform in thickness so they bake in the same amount of time.
• Cut out with a 2-inch square or round cookie cutter. Transfer to the prepared baking sheet. Use a fork to poke holes in each cracker.

• Set the timer for 12 minutes and bake. Continue baking in 2 minute increments up to 18 minutes until the tops and edges are lightly golden brown. Expect the crackers to visually brown as they bake. (Mine usually take 16 minutes.)

• Remove from the oven and let crackers cool completely on the baking sheet. They will firm up as they cool.
• Store crackers in an airtight container for up to 3 weeks.

• Let crackers cool completely on the baking sheet, then store in an airtight container at room temperature for up to 3 weeks.
• Use a 1:1 style of gluten-free flour blend, if desired, to replace the whole wheat flour. You may need an extra tablespoon or so of the flour to make sure the dough isn’t too sticky.
• You can brush the crackers with melted butter before baking if you like.
• Use maple syrup in place of honey for kids under age 1.
• Use dairy-free milk if desired.
• Cut into any other shapes you prefer.

Serving: 4 crackers, Calories: 133kcal, Carbohydrates: 18g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 66mg, Potassium: 66mg, Fiber: 2g, Sugar: 8g, Vitamin A: 185IU, Vitamin C: 0.03mg, Calcium: 28mg, Iron: 1mg