Print

Classic Peanut Butter Cookies with Perfect Crosshatch

A stack of freshly baked peanut butter cookies on a white plate, one cookie is broken open.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best peanut butter cookies with crispy edges and a tender center using this straightforward recipe. These homemade peanut butter cookies are a classic treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
  7. Use a fork to press down on each ball to create a crisscross pattern. Press once in one direction, then press again perpendicular to the first marks.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers may still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best crosshatch pattern, chill the dough for 30 minutes before rolling and flattening.
  • Use creamy peanut butter for the most consistent texture in these classic peanut butter cookies.
  • If you prefer a slightly chewier cookie, slightly underbake them by about one minute.

Nutrition