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The Ultimate Soft and Chewy Classic Peanut Butter Cookies

A stack of freshly baked, chewy peanut butter cookies with classic crisscross fork marks on a white plate.
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A straightforward recipe for making classic, soft, and chewy peanut butter cookies with the traditional crisscross pattern. This recipe uses common pantry ingredients and bakes quickly.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the peanut butter and vanilla extract until just combined.
  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. Roll the dough into 1 1/2 inch balls and place them about 2 inches apart on the prepared baking sheets.
  7. Use the tines of a fork to press down on each ball, creating a crisscross pattern. Press once in one direction, then press again perpendicular to the first marks.
  8. Bake for 9 to 11 minutes, or until the edges are lightly golden brown but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra soft cookies, slightly underbake them; they will firm up as they cool.
  • Use creamy peanut butter for the best texture, as chunky varieties can affect dough consistency.
  • To achieve the perfect crisscross, dip the fork tines in granulated sugar before pressing the dough balls.
  • If you want thicker cookies, chill the dough for 30 minutes before rolling and baking.

Nutrition

Find it online: https://spoonfulsnap.com/soft-chewy-classic-peanut-butter-cookies-2/