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Classic Peanut Butter Cookies with Crispy Edges

A close-up of four freshly baked peanut butter cookies stacked, featuring the classic criss-cross fork marks.

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Make the best homemade peanut butter cookies with this reliable recipe. You get cookies with crispy edges and soft, tender centers every time.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup creamy peanut butter
  • 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 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
  3. Beat in the peanut butter until combined. Add the eggs one at a time, mixing well after each addition. Stir 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.
  6. Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
  7. Use a fork to press down on each dough ball to create a crosshatch pattern, pressing once in one direction and then again perpendicular to the first press.
  8. Bake for 9 to 11 minutes, or until the edges are lightly golden brown. The centers will look slightly underdone.
  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 texture, use creamy peanut butter rather than natural or chunky styles.
  • Chill the dough for 30 minutes before scooping if your kitchen is warm; this helps prevent spreading.
  • If you prefer a slightly chewier cookie, reduce the baking time by one minute.

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