Peanut Butter Cookies
Soft, chewy peanut butter cookies with crisp edges and the classic crisscross fork marks on top. Simple, nostalgic and full of peanut flavor.
Peanut butter cookies have been an American favorite since the 1930s, when home cooks began pressing them with a fork. The crisscross pattern is not just decoration: the dough is dense and does not spread much, so flattening it helps the cookies bake evenly. This version is soft and chewy in the middle with crisp, sugary edges.
Why this recipe works
- Regular creamy peanut butter. Commercial peanut butter, such as the familiar supermarket brands, gives the most reliable texture. Natural peanut butter separates and can make the cookies dry and crumbly.
- Brown and white sugar. Brown sugar keeps them chewy; white sugar gives crisp edges.
- Baking soda and baking powder. A little of each makes the cookies puff and crack attractively.
- Rolling in sugar. A coat of sugar before pressing gives a sparkly, crunchy surface.
Crunchy or creamy?
Creamy peanut butter makes a smooth cookie. Crunchy peanut butter works too and adds little nuggets of peanut. You can also stir in ½ cup (75 g) of chopped roasted peanuts or chocolate chips.
FAQ
Why are my peanut butter cookies dry?
They were overbaked or made with natural peanut butter. Take them out when the edges are just set and the centers look soft. For another chewy favorite, try our oatmeal raisin cookies.
Are they safe for people with nut allergies?
No. Peanuts are a common, serious allergen. Label cookies clearly if you are sharing them.
Peanut Butter Cookies
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
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Whisk together the flour, baking soda, baking powder and salt.
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Beat the butter, peanut butter, brown sugar and ½ cup granulated sugar with an electric mixer for 2 minutes, until creamy. Beat in the egg and vanilla.
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Mix in the flour mixture on low speed until just combined. Cover and chill for 30 minutes.
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Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Line two baking sheets with parchment paper.
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Roll the dough into 1¼-inch (3 cm) balls and roll them in the remaining sugar. Place 2 inches (5 cm) apart on the sheets.
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Press each ball flat with a fork, then press again at a right angle to make a crisscross pattern.
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Bake for 9 to 11 minutes, until the edges are lightly golden and the centers look soft.
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Cool on the sheets for 5 minutes, then transfer to a wire rack.
Notes
- Dip the fork in sugar between cookies so it does not stick to the dough.
Tips
- For extra-soft cookies, store them with a slice of bread in the container.
Substitutions
- Other nut butters: almond or cashew butter work in the same quantity.
- Gluten-free: use a gluten-free flour blend.
Storage and reheating
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or dough balls for up to 3 months.
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