Classic Peanut Butter Cookies

Classic Peanut Butter Cookies

Soft centers, crackled tops, and the crisscross fork marks that make these unmistakable.

Total 30 min Makes 24 cookies Calories 140/serving

Dietary

Vegetarian, Kosher

Allergens

Dairy, Eggs, Peanuts, Wheat

These cookies rely on creamy peanut butter and a touch of brown sugar for chewy centers and slightly crisp edges. The dough comes together in one bowl with no chilling required, making them a quick option for lunchboxes or afternoon snacking. A fork-pressed crisscross pattern is the traditional finishing touch.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Method

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

  3. In a large bowl, beat the softened butter and peanut butter together until smooth and creamy, about 1 minute.

  4. Add the granulated sugar and brown sugar to the butter mixture and beat until light and fluffy, about 2 minutes.

  5. Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.

  6. Add the flour mixture to the wet ingredients and mix on low speed until just combined into a soft dough.

  7. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.

  8. Press each ball gently with a fork in a crisscross pattern, flattening slightly to about 1/2 inch thick.

  9. Bake in the preheated oven until the edges are set and just beginning to turn golden, 10 to 11 minutes.

  10. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 3.6 (1)

Classic Peanut Butter Cookies

These cookies rely on creamy peanut butter and a touch of brown sugar for chewy centers and slightly crisp edges. The dough comes together in one bowl with no chilling required, making them a quick option for lunchboxes or afternoon snacking. A fork-pressed crisscross pattern is the traditional finishing touch.

30 min 24 cookies 140 cal

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Method

  1. 1

    Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

  2. 2

    In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

  3. 3

    In a large bowl, beat the softened butter and peanut butter together until smooth and creamy, about 1 minute.

  4. 4

    Add the granulated sugar and brown sugar to the butter mixture and beat until light and fluffy, about 2 minutes.

  5. 5

    Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.

  6. 6

    Add the flour mixture to the wet ingredients and mix on low speed until just combined into a soft dough.

  7. 7

    Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.

  8. 8

    Press each ball gently with a fork in a crisscross pattern, flattening slightly to about 1/2 inch thick.

  9. 9

    Bake in the preheated oven until the edges are set and just beginning to turn golden, 10 to 11 minutes.

  10. 10

    Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.