Classic Peanut Butter Cookies (Soft & Chewy)
A timeless favorite with the perfect balance of sweet and salty, featuring that iconic criss-cross pattern.
KEY INFO:
- Prep Time: 15 minutes
- Chill Time: 1-2 hours
- Cook Time: 10-12 minutes
- Total Time: 1.5 hours
- Servings: 24 cookies
- Difficulty: Easy
- Diet: Vegetarian (contains eggs, dairy)
EQUIPMENT NEEDED:
- Large mixing bowl
- Electric mixer (or sturdy wooden spoon)
- Measuring cups and spoons
- 2 baking sheets
- Parchment paper or silicone mats
- Fork for pattern
- Wire cooling rack
INGREDIENTS:
- 1¼ cups (150g) all-purpose flour
- ½ cup (113g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter
- ½ cup (100g) brown sugar, packed
- ¼ cup (50g) granulated sugar (plus extra for rolling)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¾ tsp baking soda
- ¼ tsp salt
METHOD:
- Whisk flour, baking soda, and salt in a bowl. Set aside.
- Beat butter, peanut butter, and both sugars until light and fluffy (3-4 minutes).
- Add egg and vanilla, beat until well combined.
- Gradually mix in dry ingredients until just combined.
- Cover and chill dough for 1-2 hours.
- Preheat oven to 350°F (177°C).
- Roll dough into 1½-inch balls, coat in sugar.
- Place 2 inches apart on lined baking sheets.
- Press fork in criss-cross pattern to flatten slightly.
- Bake 10-12 minutes until edges are lightly golden but centers look slightly underbaked.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
CRUCIAL TIPS:
- Don’t skip chilling – prevents excess spreading
- Remove cookies while centers look slightly underdone
- Let cookies cool completely before storing
- Press fork gently to avoid cracking
STORAGE & VARIATIONS:
- Store in airtight container up to 1 week
- Freeze baked cookies up to 3 months
- Add chocolate chips or chopped peanuts
- For gluten-free: Use 1:1 GF flour blend
- For vegan: Use plant butter + flax egg
Common mistakes to avoid:
- Overbaking (leads to hard cookies)
- Using hot butter (causes spreading)
- Skipping dough chill time
- Pressing fork too hard
