Peanut Butter Cookies
These classic peanut butter cookies deliver everything you love in a peanut butter treat: soft and chewy centers, slightly crisp edges, and that iconic criss-cross pattern on top. Made with simple pantry staples and ready in under 30 minutes, this foolproof recipe is perfect for bakers of any skill level. The perfect balance of sweetness and rich peanut butter flavor makes these cookies an irresistible treat for any occasion.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Cookie scoop (optional) helpful for uniform cookies
- Baking sheets Two required
- Parchment paper or silicone baking mats
- Fork For creating the classic criss-cross pattern
- Wire cooling rack
Ingredients
- 1 cup creamy peanut butter about 250g; crunchy peanut butter can be substituted for extra texture
- 1 cup granulated sugar 200g; plus extra for dipping fork
- 1/2 cup packed light brown sugar 100g
- 1/2 cup unsalted butter 113g; softened to room temperature
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour 180g; spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy, scraping down the sides as needed.
- Add the peanut butter and beat for 1 minute until combined, then add the egg and vanilla extract and beat for another minute until smooth.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until thoroughly combined.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients and mix just until no white streaks remain — do not overmix.
- Scoop about 1½ tablespoons of dough per cookie, roll into smooth balls, and place on the prepared baking sheets about 2 inches apart.
- Dip a fork in granulated sugar and press down on each dough ball, then rotate 90° and press again to create the classic criss-cross pattern about ½ inch thick.
- Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden — the centers will look slightly underdone but will firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack; repeat with remaining dough.
Notes
- Use room temperature butter and egg for a smoother, more evenly mixed dough.
- Do not overbake — cookies continue cooking on the hot pan after removal; pull them when centers still look slightly underdone.
- Measure flour by spooning it into the measuring cup and leveling with a knife to avoid dense, dry cookies.
- If the dough is too sticky to handle, refrigerate for 15–20 minutes before shaping.
- For natural peanut butter: reduce butter by 2 tablespoons and stir the peanut butter thoroughly before measuring.
- To keep stored cookies soft, place a slice of bread in the airtight container — it releases moisture that keeps cookies tender.
- Freeze baked cookies for up to 3 months with parchment paper between layers in a freezer-safe container.
- To freeze dough: roll into balls, freeze on a baking sheet, then transfer to a freezer bag; bake from frozen adding 1–2 extra minutes.
- For a fun variation, fold in 1 cup of chocolate chips or sprinkle flaky sea salt on top before baking.
- Reheat cookies in a 300°F oven for 3–5 minutes to restore that fresh-baked warmth and texture.
Nutrition
Serving: 1CookieCalories: 165kcalCarbohydrates: 20gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 18mgSodium: 115mgPotassium: 85mgFiber: 1gSugar: 13gVitamin A: 2IUCalcium: 2mgIron: 4mg
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