Classic Soft Peanut Butter Cookies
There is a reason these Classic Soft Peanut Butter Cookies have been a staple in kitchens for generations. They strike the ultimate balance between a slightly crisp, sugary edge and a thick, melt-in-your-mouth chewy center that is absolutely bursting with rich peanut butter flavor.
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The Secret to the Perfect Texture
The type of peanut butter you use is critical for this recipe. While natural, stir-style peanut butters are great for toast, they contain too much oil for baking and will cause your cookies to spread into a greasy, flat mess. Always use a standard commercial creamy peanut butter (like Jif or Skippy) to ensure your cookies stay thick and chewy.
Why We Do The Criss-Cross
You might wonder why peanut butter cookies always have that iconic fork mark on top. Peanut butter dough is much denser than a standard chocolate chip cookie dough. If you don’t press it down slightly before baking, the cookies won’t spread properly and the centers will remain doughy while the edges burn. The fork simply helps them bake evenly!
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1.5-inch balls, then roll them in granulated sugar. Place them 2 inches apart on the baking sheet.
- Use the back of a fork to gently press a criss-cross pattern into the top of each cookie.
- Bake for 9-11 minutes until the edges are just starting to brown. The centers will look very soft. Let cool on the pan for 5 minutes before transferring to a wire rack.