Description
These classic peanut butter cookies are soft, chewy, and full of rich, nutty flavor. With their signature crisscross tops and perfectly golden edges, they’re a nostalgic treat that never goes out of style. Whether made with creamy or crunchy peanut butter, they’re quick to mix up and perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup creamy peanut butter (or crunchy, if preferred)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the peanut butter, egg, and vanilla extract. Mix until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Roll the dough into balls, about 1 tablespoon each, and place them on the prepared baking sheet about 2 inches apart.
Use a fork to flatten each ball, pressing down twice to create a crisscross pattern.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra texture, use crunchy peanut butter or fold in chopped peanuts or chocolate chips.
Don’t overbake—cookies will continue to firm up as they cool.
These cookies freeze well, both as dough and once baked, making them great for make-ahead treats.