Introduction
There’s nothing quite like a warm, freshly baked peanut butter cookie. This recipe delivers a soft, chewy texture with that rich, nutty flavor we all know and love. By using a mix of brown and white sugar, we create cookies that are both moist and have that classic crinkly top. The signature fork press isn’t just for looks—it helps the dense dough bake evenly. Simple to make and impossible to resist, these cookies are a timeless classic perfect for a snack, a lunchbox treat, or a warm dessert with a glass of milk.
Why You’ll Love These Peanut Butter Cookies
- Perfectly Chewy Texture: A soft, tender center with a slightly crisp edge.
- Rich Peanut Flavor: Loaded with classic peanut butter taste in every bite.
- Simple & Straightforward: Made with common pantry staples and easy steps.
- Iconic Look: The classic crosshatch pattern gives them a nostalgic, home-baked feel.
- Highly Versatile: Great on their own, or as a base for adding chocolate chips or a Hershey’s Kiss.
Ingredients
- 1 ½ cups (180g) all-purpose flour1
- ½ teaspoon baking powder2
- ½ teaspoon baking soda3
- ½ teaspoon salt4
- ½ cup (113g) unsalted butter, softened5
- ½ cup (100g) granulated sugar6
- ½ cup (100g) packed brown sugar7
- 1 cup (250g) creamy peanut butter8
- 1 large egg, room temperature9
- 1 teaspoon vanilla extract
- Extra granulated sugar (for rolling, optional)
Equipment You’ll Need:
- Baking sheets
- Parchment paper
- Large bowl
- Medium bowl
- Electric mixer (stand or hand mixer)
- Fork
Instructions
Part 1: Prepare the Dough
- Preheat Oven: Preheat your oven to 10350∘F (11175∘C).12 Line two baking sheets with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Wet Ingredients: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.13
- Add Peanut Butter & Egg: Beat in the creamy peanut butter, then mix in the egg and vanilla extract until fully combined.
- Combine All Ingredients: Gradually add the dry ingredients to the peanut butter mixture. Mix on low speed until just combined. Be careful not to overmix the dough.
Part 2: Shape and Bake the Cookies
- Roll into Balls: Scoop out tablespoon-sized portions of dough and roll them into smooth balls. If using, roll each ball in extra granulated sugar to coat.
- Create Crisscross Pattern: Place the dough balls on the prepared baking sheets, about 2 inches apart. Using a fork, gently press down on each ball to flatten it, then rotate the fork 90 degrees and press again to create the classic crisscross pattern.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers may still look a bit soft, but they will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.14 This allows them to set and prevents them from breaking.
Storage and Essential Tips for the Best Peanut Butter Cookies
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature for a smooth, well-combined dough.
- Avoid Natural Peanut Butter: For the best texture, use a processed, shelf-stable peanut butter (like Jif or Skippy). Natural peanut butter tends to be more oily and can cause the cookies to spread too much.15
- Don’t Overbake: These cookies can go from perfect to crumbly in an instant. Watch the edges for a light golden color and remove them from the oven.
- Make-Ahead Dough: You can prepare the dough and store it in an airtight container in the refrigerator for up to 3 days, or freeze the dough balls for up to 3 months.
- Fork Trick: To prevent the fork from sticking to the dough, you can dip it in a little sugar between presses.
Share Your Sweet Creation!
Did you bake a batch of these classic peanut butter cookies? We’d love to see them! Share your photos on Instagram and tag @Bakingideas and use the hashtag #PeanutButterCookies. What’s your favorite way to eat a peanut butter cookie?