Peanut Butter Cookies
These Peanut Butter Cookies are built around texture science and reliable ratios, so you get crisp edges, soft middles, and deep nutty flavor without guesswork. Perfect for busy families and holiday hosts, the dough mixes in one bowl with no fancy equipment needed. The shaping method creates the nostalgic crisscross look while controlling spread, giving dependable, repeatable success.
Equipment
- Large bowl
- Baking sheet
- Parchment paper
- Fork
Ingredients
- 1 cup creamy peanut butter natural style not recommended
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar plus extra for rolling
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 1 egg yolk extra, room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cups all purpose flour spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat peanut butter and softened butter until smooth and fluffy, about one minute.
- Add granulated and brown sugars. Beat until mixture is light and slightly paler, about one to two minutes.
- Mix in the extra egg yolk and vanilla extract until fully combined. Then beat in the whole egg just until smooth. Avoid overmixing.
- In a separate bowl, whisk together flour, baking soda, baking powder, and fine sea salt.
- Add dry ingredients to wet ingredients in two additions. Stir on low just until flour disappears. Dough should be soft but not sticky.
- Cover and chill the dough for 15 minutes to make shaping easier and improve edges.
- Scoop 1 1/2 tablespoon mounds of dough, roll into smooth balls, and then roll each ball lightly in granulated sugar for sparkle.
- Place dough balls on the prepared baking sheets, spacing 2 inches apart. Press each ball gently with a fork in a crisscross pattern to about 1/2 inch thickness.
- Bake one sheet at a time for 9 to 11 minutes until edges look set and centers look slightly underdone. They will finish setting on the sheet.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely (about 20 minutes).
- Repeat baking with remaining dough, keeping formed dough balls chilled between batches for consistent shape.
Notes
These cookies keep well chilled or frozen and are perfect for holiday trays and kid-friendly baking projects.