Peanut Butter Soft Cookies (Printable Version)

Soft, chewy peanut butter cookies featuring a classic crosshatch pattern and rich nutty taste.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon fine salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup creamy peanut butter
07 - 3/4 cup granulated sugar
08 - 1/2 cup light brown sugar, packed
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ For Finishing

11 - 2 tablespoons granulated sugar (optional for rolling)

# How to Prepare:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl; set aside.
03 - Beat butter, peanut butter, granulated sugar, and brown sugar in a large bowl until light and creamy, about 2 minutes.
04 - Add egg and vanilla extract to the creamed mixture and blend until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated without overmixing.
06 - Scoop approximately 1 tablespoon of dough per cookie, roll into balls, and optionally roll each in granulated sugar.
07 - Place dough balls spaced 2 inches apart on baking sheets. Flatten gently using a fork pressed twice in a crisscross pattern.
08 - Bake for 10 to 12 minutes until edges are lightly golden and centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They stay soft for days if you don't eat them all first, and that chewy center is basically peanut butter heaven.
  • The crosshatch pattern looks impressive but requires nothing fancier than a fork and about thirty seconds of effort.
  • You probably have everything in your pantry already, making this a perfect last-minute dessert when guests are coming over.
02 -
  • Overbaking even by two minutes transforms chewy cookies into crispy ones—pull them out when edges look set but centers still jiggle slightly.
  • Softened butter makes all the difference in mixing smoothly; if yours is hard, cut it into small pieces and let them sit out for ten minutes.
  • The crosshatch doesn't just look good—it helps cookies bake evenly by creating thinner edges that crisp up while centers stay tender.
03 -
  • Use a cookie scoop instead of guessing with a spoon—it ensures consistent sizes so everything bakes evenly in the same pan.
  • Press the fork straight down rather than twisting it, which prevents dough from sticking and cracking on the sides.
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