Peanut Butter Cookies
These cookies get their dense, tender crumb from a higher ratio of peanut butter to flour than most recipes call for. The classic crosshatch pattern pressed in with a fork isn't just decorative — it flattens the dough so it bakes evenly. A sprinkle of flaky salt on top bridges sweet and savory.
Dessert • 25 min
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter (not natural-style; see substitutions)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (for rolling and pressing)
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Steps
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, peanut butter, brown sugar, and ¼ cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl, add the egg and vanilla, and beat until combined.
- Add the dry ingredients to the peanut butter mixture and mix on low speed just until no streaks of flour remain. Do not overmix. Cover the bowl and refrigerate the dough for 15 minutes so it is easier to handle.
- Place the remaining ¼ cup sugar in a small shallow bowl. Scoop the dough by rounded tablespoons and roll into 1¼-inch balls. Roll each ball in the sugar to coat lightly, then place 2 inches apart on the prepared baking sheets.
- Dip the tines of a fork in the sugar bowl, then press each dough ball twice, creating a crosshatch pattern that flattens the cookies to about ½-inch thickness. Dip the fork in sugar again between cookies to keep it from sticking.
- Bake one sheet at a time until the edges are just set and the centers look slightly soft and matte, 9 to 11 minutes. Do not overbake — the cookies continue to set as they cool.
- Let cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
Make Ahead
The cookie dough can be made, shaped into balls, and frozen on a baking sheet until solid, then transferred to a zip-top bag and kept frozen for up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes to the bake time.
Storage
Store baked cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep the cookies soft, replacing the bread every day.
Substitutions
Natural peanut butter can be used if it is well-stirred and not separated; the cookies will spread slightly more and have a deeper peanut flavor. For a crunchy version, swap in chunky peanut butter and sprinkle each cookie with a pinch of flaky sea salt before the crosshatch press.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
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