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Classic Crispy-Tender Peanut Butter Cookies

A close-up stack of freshly baked peanut butter cookies showing the classic crisscross fork pattern.

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Follow this simple recipe for the best homemade peanut butter cookies, featuring crispy edges and a perfectly soft center with that classic crosshatch top.

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
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and peanut butter together until smooth.
  3. Add the granulated sugar and brown sugar to the butter mixture. Beat until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Scoop the dough into balls, about 1.5 tablespoons each, and place them 2 inches apart on the prepared baking sheets.
  8. 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.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers will still look slightly soft.
  10. 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 pressing.
  • If you like a richer peanut flavor, use a natural, unsweetened peanut butter.
  • You can substitute half of the creamy peanut butter with crunchy peanut butter for added texture.

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