Classic Peanut Butter Cookies (Printable)

Soft, chewy treats with a nutty peanut flavor and classic crosshatch finish.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon fine salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup creamy peanut butter
07 - 3/4 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ For Finishing

11 - 2 tablespoons granulated sugar (optional, for rolling)

# How to Prepare:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar with a mixer until light and creamy, about 2 minutes.
04 - Add egg and vanilla extract to the creamed mixture and mix until fully combined.
05 - Gradually add dry ingredient mixture to the wet ingredients, stirring just until combined.
06 - Scoop approximately 1 tablespoon of dough per cookie. Roll into balls, optionally rolling each in granulated sugar.
07 - Place dough balls onto prepared baking sheets spaced 2 inches apart. Use a fork to gently press down twice in a crisscross pattern.
08 - Bake for 10 to 12 minutes, until edges are lightly golden and centers remain soft.
09 - Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They come together in under 30 minutes, which means you can go from craving to eating without overthinking it.
  • The crosshatch isn't just for looks—that fork press creates little crispy edges while keeping the center chewy, which is honestly the best texture contrast.
  • One batch makes enough to share, give away, or hide for yourself (I won't judge).
02 -
  • Overbaking these by even one minute turns them from chewy to crispy, which might sound okay until you're midway through one and wishing you'd pulled them sooner.
  • Softening your butter actually matters—cold butter won't cream properly, and you'll end up with cookies that spread unevenly or stay too thick in the middle.
03 -
  • Use a cookie scoop instead of eyeballing the dough—it ensures every cookie bakes at the same speed and looks uniform on the plate.
  • Room-temperature ingredients mix together more smoothly, which creates a more even dough with no lumps of cold butter hiding inside.
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