Peanut butter cookies are a classic for a reason—that unmistakable nutty flavor, the soft and chewy texture, and those iconic crisscross marks from a fork. But so many recipes fall short: dry, crumbly, or just not peanut buttery enough. Not these. These cookies are everything a peanut butter cookie should be—soft and chewy in the center, slightly crispy at the edges, and absolutely bursting with peanut flavor.
Made with both creamy peanut butter and a touch of brown sugar for depth, they’re pure nostalgia baked into cookie form. One bite and you’ll understand why this recipe is the only one you’ll ever need.
Instructions
Cream Butter, Peanut Butter, and Sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, peanut butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
Add Egg and Vanilla
Add the egg and vanilla extract. Beat until well combined and smooth.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Wet and Dry
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
Chill the Dough
Cover the bowl and refrigerate for at least 1 hour, preferably 2-3 hours. Chilling prevents spreading and develops flavor.
Preheat and Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop and Roll
Using a cookie scoop or tablespoon, portion the chilled dough into 1½-tablespoon balls. If desired, roll each ball in granulated sugar for a sparkly finish.
Create the Crisscross Pattern
Place the dough balls on the prepared baking sheets, leaving about 2 inches between each. Using a fork, press down on each ball to flatten slightly, creating a crisscross pattern. Dip the fork in sugar between presses to prevent sticking.
Bake
Bake for 10-12 minutes, until edges are lightly golden and centers are still slightly soft and puffy. They will continue to set as they cool.
Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Pro-Tips for Peanut Butter Cookie Success
- Use Regular Peanut Butter: Natural peanut butter separates and can cause cookies to spread too much or become greasy. Stick with commercial creamy peanut butter.
- Don’t Overbake: Pull cookies when edges are set but centers still look slightly underdone. They’ll continue baking from residual heat.
- Chill the Dough: Peanut butter cookie dough is soft. Chilling is essential for thick, chewy cookies.
- Crisscross Pattern: Dip the fork in sugar between each press to keep it from sticking to the dough.
- Room Temperature Ingredients: Cold butter won’t cream properly; cold egg can seize the batter. Let everything warm up first.
- Extra Peanut Butter Flavor: For even more peanut butter intensity, use ½ cup peanut butter and add ¼ cup chopped peanuts.
- Make Ahead: Dough can be refrigerated for up to 3 days or frozen for 3 months.
These Ultimate Peanut Butter Cookies are soft, chewy, and absolutely perfect.
