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Classic Peanut Butter Cookies

A plate full of delicious peanut butter cookies with classic criss-cross fork marks.
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A straightforward recipe for peanut butter cookies that are crispy on the edges and soft in the center, featuring a traditional crosshatch pattern.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and creamy peanut butter until smooth.
  3. Add the granulated sugar and brown sugar to the butter and peanut butter mixture. Beat until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the baking soda, baking powder, salt, and flour.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
  8. Use a fork to press down on each cookie, creating a crisscross pattern. You may need to dip the fork in sugar to prevent sticking.
  9. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For softer cookies, reduce the baking time slightly.
  • For crispier cookies, bake for an additional 1-2 minutes.
  • Ensure your butter is truly softened, not melted, for the best texture.
  • Dipping your fork in sugar before making the crosshatch pattern helps prevent sticking.

Nutrition

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