Peanut Butter Cookies are one of those recipes that never really goes out of style — soft and slightly chewy in the middle, with that signature crisscross fork pattern on top and a deep, nutty peanut butter flavor in every bite. They come together in one bowl with basic pantry staples, which makes them one of the easiest cookies to bake on short notice.
Making them at home means using real peanut butter and butter instead of the processed fats and stabilizers found in packaged cookies. It also means you get to control the sweetness and the texture, whether you like them soft and thick or slightly crisp around the edges.
✅ Quick Tip: Read through the full recipe before you start. Using a natural, well-stirred peanut butter versus a no-stir shelf-stable one can slightly change the texture of the dough, so it helps to know what kind you're working with beforehand.
A one-bowl cookie made with real peanut butter and butter, delivering a soft, slightly chewy texture with a rich, nutty flavor in every bite. Quick to prepare and needing no special equipment, this classic recipe is a reliable favorite for both beginner and experienced bakers.
Cream the butter, peanut butter, and sugars. In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
Add the egg and vanilla. Beat in the egg and vanilla extract until fully combined and smooth.
Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine. Gradually add the dry ingredients to the peanut butter mixture, mixing just until no streaks of flour remain.
Chill the dough for 15 minutes. This helps the cookies hold their shape while baking.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Shape the cookies. Roll the dough into balls about 1½ tablespoons each, then roll each ball lightly in granulated sugar. Place on the prepared sheets, spacing about 5 cm (2 inches) apart.
Add the crisscross pattern. Press each ball gently with the back of a fork in a crisscross motion, flattening it slightly.
Bake for 10–12 minutes, until the edges are just golden but the centers still look slightly soft.
Cool on the tray for 5 minutes before transferring to a wire rack to cool completely — they'll firm up as they cool.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For a nuttier, more rustic texture, crunchy peanut butter can be used in place of creamy. Rolling the dough balls in sugar before baking adds a light, sparkly crust, but this step can be skipped if preferred. If you'd like a softer, more tender cookie, slightly underbake by 1 minute and let them finish setting on the tray.
