With their famous criss-cross pattern and soft, chewy bite, these Classic Peanut Butter cookies are everything a perfect cookie should be. You’ll be hooked at first bite!
Classic for a Reason
Classic Peanut Butter Cookies bake up with crisp edges and a soft, chewy middle. One bite of that delicious, rich peanut butter flavor and you’ll be hooked! Easy to make with simple ingredients, they’re sure to be a family favorite!
Bake Up a Childhood Favorite
I remember baking peanut butter cookies with my mom, SuSu. Pressing a fork into the balls of dough. Waiting patiently for them to come out of the oven. It’s such a fun memory for me! And one I’m so happy to share with my kids.
My favorite thing about this peanut butter cookie recipe is the texture. That chewy bite is unmistakable. Crisp around the edges, and soft and dense in the middle–they’re everything a peanut butter cookie should be.
More Scrumptious Peanut Butter Recipes
Why the Fork Marks?
Why do peanut butter cookies have fork marks on them? Turns out, the criss-cross pattern on old fashioned peanut butter cookies isn’t just for aesthetics!
Peanut butter cookie dough is very dense. Pressing a fork into cookies helps them bake more evenly, so you get those crisp edges and soft middle. Thanks to those hash marks, you get perfect peanut butter cookies, every time!
What Do I Need to Make Classic Peanut Butter Cookies
- Butter
- Creamy peanut butter
- Granulated sugar
- Light brown sugar
- Egg
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Baking sheet
- Parchment paper
- Cooling rack
Can I Use Natural Peanut Butter?
You can swap out the processed peanut butter for natural, but there are a few things to keep in mind:
- Texture. The texture of natural peanut butter is a bit on the runny side. Keep your natural peanut butter chilled as long as possible before adding it to your batter, and be sure to stir it really well before measuring. Or use a no-stir natural creamy peanut butter, like I do for most of my baking recipes!
- Salt. Secondly, if your natural peanut butter is unsalted, you might need to adjust the amount of salt in your baking.
- Sweetness. It’s certainly unsweetened, so the end product may not be as sweet as you expect, either. You may want to adjust the amount of sugar according to your tastes.
How to Make Classic Peanut Butter Cookies
- Blend the butter, peanut butter and sugars in an electric mixer fitted with the paddle attachment until well combined.
- Add the egg and beat until well incorporated.
- Add the flour, baking soda, baking powder and salt.
- Beat on low speed until just combined and then on medium speed until a thick smooth dough is formed.
- Cover the bowl with plastic wrap and chill the dough for 1 hour.
- Heat oven to 350°F. Line cookie sheets with parchment paper.
- Shape dough into 1.5 tablespoon size balls. Place about 3 inches apart on the prepared cookie sheets. Flatten each cookie dough ball in a crisscross pattern with a fork that has been dipped in sugar.
- Bake 10 minutes or until golden brown, rotating the cookie sheets halfway through the baking time.
- Cool 5 minutes on the cookie sheets and then transfer to a wire rack to cool completely.
How to Store Peanut Butter Cookies
Store cookies in an airtight container at room temperature for up to one week.
To freeze baked cookies, cool completely. Place in a freezer-safe container or baggie with parchment paper between each cookie. Freeze for up to 2 months. They can also be wrapped individually in plastic wrap and then placed in a freezer-safe container or baggie.
When ready to enjoy, unwrap or remove from container, place in a single layer on a platter, and cover loosely with plastic wrap to defrost at room temperature.
How to Freeze Peanut Butter Cookie Dough
Peanut Butter Cookie dough can be made in advance and frozen to be baked and enjoyed at a later date. The dough freezes great for up to 3 months.
After making the criss cross, freeze formed cookies in a single layer on a cookie sheet for about 1 hour and then transfer to a freezer safe container or baggie to freeze. Then just bake from frozen as instructed, allowing 2-3 extra minutes to accommodate the colder dough.
Alternatively, roll into balls and freeze cookie dough balls in a single layer for about 1 hour and then transfer to a freezer-safe container or baggie for up to 3 months.
If you don’t have room to freeze a cookie sheet, cookie dough can also be frozen just after mixing the dough (not forming into balls). Just transfer the dough to a freezer-safe container to store in the freezer for up to 3 months. Defrost in the refrigerator overnight and then proceed with the recipe as directed.
If you make these Classic Peanut Butter Cookies and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Description
With their famous criss-cross pattern and soft, chewy bite, these Classic Peanut Butter cookies are everything a perfect cookie should be. You’ll be hooked at first bite!
- 1/2 cup (1 stick) butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar, plus more for flattening
- 1/2 cup light brown sugar
- 1 large egg
- 1 and 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Blend the butter, peanut butter and sugars in an electric mixer fitted with the paddle attachment until well combined.
- Add the egg and beat until well incorporated.
- Add the flour, baking soda, baking powder and salt. Beat on low speed until just combined and then on medium speed until a thick smooth dough is formed.
- Cover the bowl with plastic wrap and refrigerate about 1 hour.
- Heat oven to 350°F. Line cookie sheets with parchment paper.
- Shape dough into 1.5 tablespoon size balls. Place about 3 inches apart on the prepared cookie sheets. Flatten each cookie dough ball in a crisscross pattern with a fork that has been dipped in sugar.
- Bake 10 minutes or until golden brown, rotating the cookie sheets halfway through the baking time. Cool 5 minutes on the cookie sheets and then transfer to a wire rack to cool completely
