Why You’ll Love Classic Peanut Butter Cookies Recipe

It’s straightforward and uses common ingredients—no exotic items required.
The peanut butter flavour is rich without being overpowering, making this a go‑to comfort dessert.
The fork‑pressed crisscross top gives them a nostalgic look and helps them bake evenly.
They’re quick to prepare and bake, perfect for when you want cookies on short notice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup peanut butter (creamy)
½ cup unsalted butter, softened
¼ cup granulated sugar
¾ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all‑purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons granulated sugar (optional, for topping)

Directions

Preheat your oven to 350 °F (about 175 °C) and line or lightly grease a baking sheet.
In a large mixing bowl (or with a stand mixer), cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth.
Add the egg and vanilla extract; mix until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
Roll the dough into approximately 1‑inch balls and place them on the prepared baking sheet, spacing them out. If using the optional topping sugar: sprinkle or roll the dough balls lightly in it.
Using a fork, press each dough ball gently to flatten and create the classic crisscross pattern.
Bake for about 10 minutes or until the cookies just begin to turn light brown around the edges. Be careful not to overbake—the centers want to remain a bit soft.
Remove from the oven and allow the cookies to rest on the baking sheet or transfer to a wire rack; let them cool for about 10 minutes so they set up properly.
Serve and enjoy.

Servings and timing

Makes approximately 12 cookies.
Preparation time: ~10 minutes.
Baking time: ~10 minutes.
Total time: ~20 minutes.

Variations

Use crunchy peanut butter instead of creamy to add texture.
Add chocolate chips or peanut butter chips into the dough for extra interest.
Roll the dough balls in coarse sugar, sparkling sugar, or even cinnamon sugar before pressing for a flavour twist.
Sprinkle a pinch of sea salt on top after baking for a sweet‑salty contrast.
For a nut‑free variation, you could try using a sunflower seed butter (if allergy considerations allow) in place of peanut butter.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies in an airtight freezer‑safe bag or container for up to 2 months. When ready to eat, thaw at room temperature.
To refresh slightly stale cookies, warm them in a 300 °F (about 150 °C) oven for 5 minutes—this brings back a bit of the crisp on the edges.

FAQs

What kind of peanut butter should I use?

Creamy peanut butter works best for a smooth, uniform dough. If you use a natural peanut butter (one with oil separated), make sure to stir it well before measuring so the consistency is even.

Why do the cookies have a crisscross fork pattern on top?

This pattern helps flatten the dough since peanut butter cookie dough often doesn’t spread like other cookie types. The fork press helps ensure even baking and gives the classic look.

Can I use less sugar or substitute another sweetener?

You can reduce the sugar slightly, but be aware that sugar plays a role in texture and browning. Using a sugar substitute may change how the cookies bake and firm up.

My cookies spread too much—what happened?

If the dough is too soft (for example, butter too warm), or if the baking sheet is greased such that the cookies slide, they might spread too much. Chilling dough slightly or using a parchment‑lined sheet can help.

Can I chill the dough before baking?

Yes—chilling the dough for 30 minutes or more can help the cookies hold their shape and may improve texture. It’s optional but sometimes beneficial.

How do I prevent the cookies from becoming too hard or crunchy?

Start checking them as soon as the edges begin to brown; removing them while the centers are still soft ensures they finish setting without over‑baking which leads to hardness.

Can I make the dough ahead of time?

Yes—you can refrigerate the dough for a few hours or overnight. If dough is chilled, you may need to add a minute or two to the baking time.

Are these cookies suitable for freezing?

Absolutely. After baking and cooling, freeze them in an airtight container. You can also freeze raw dough balls—then bake from frozen but allow a bit more time in the oven.

Can I make these gluten‑free?

You could substitute a gluten‑free all‑purpose flour blend in place of the all‑purpose flour, but results may vary depending on the blend’s characteristics (starch content, binding agents).

Why are my cookies dry or crumbly?

Possible causes include too much flour (measure flour correctly—don’t pack it), over‑baking, or using an overly low fat content. Make sure to measure ingredients accurately and monitor baking time.

Conclusion

These classic peanut butter cookies strike the perfect balance of simplicity and satisfaction. With a few basic ingredients and minimal fuss, you’ll have warm cookies that deliver comforting flavour and nostalgia. Whether you bake them for a casual snack, share with friends, or enjoy with a glass of milk, they’re sure to delight.