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Classic Soft and Chewy Peanut Butter Cookies

A stack of golden brown peanut butter cookies with classic fork crosshatch marks, served on a white plate.
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Bake old-fashioned peanut butter cookies that are perfectly soft and chewy. This easy recipe uses simple ingredients for a nostalgic, comforting treat.

Ingredients

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  • 1 cup 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 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Extra granulated sugar for rolling

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Place about 1 tablespoon of dough into your hands and roll it into a ball. Roll the ball in extra granulated sugar.
  7. Place the dough balls about 2 inches apart on the prepared baking sheets.
  8. Use a fork to press down on each ball to create the classic crisscross pattern, pressing once in one direction and then once perpendicular to the first press.
  9. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best soft and chewy texture, slightly underbake the cookies. They will firm up as they cool.
  • Use creamy peanut butter for a smoother dough texture.
  • If you want thicker cookies, chill the dough for 30 minutes before rolling and pressing.

Nutrition

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