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Classic Peanut Butter Cookies

A close-up of a stack of classic peanut butter cookies with the signature fork crosshatch pattern on a white plate.
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A timeless recipe for peanut butter cookies, delivering a perfect balance of crispy edges and tender centers with a classic 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
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

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 peanut butter until smooth.
  3. Add the granulated sugar and brown sugar to the butter mixture and beat until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  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 and place them about 2 inches apart on the prepared baking sheets.
  8. Use a fork to press down on each cookie in a crisscross pattern.
  9. Bake for 9-11 minutes, or until the edges are lightly 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 a richer peanut butter flavor, use chunky peanut butter.
  • Chill the dough for 30 minutes before baking for thicker cookies.
  • These cookies store well in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://cutcooktaste.com/classic-peanut-butter-cookies/