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A golden-brown peanut butter cookie with the classic criss-cross fork pattern on a white plate.
Lady Maria

Fast and Perfect Peanut Butter Cookies

This recipe creates the ultimate classic peanut butter cookie, balancing salty and sweet with a wonderfully soft, chewy center and crisp edges. It's a simple, time-tested method for achieving that nostalgic, comforting flavor you remember from childhood, but even better.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup creamy peanut butter commercial brand like Jif or Skippy recommended
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Equipment

  • Stand mixer with paddle attachment or a hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Rubber spatula
  • Plastic wrap
  • Two baking sheets
  • parchment paper
  • Cookie scoop or spoon (for 1.5-inch balls)
  • Fork
  • wire cooling rack
  • measuring cups and spoons

Method
 

  1. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter and creamy peanut butter on medium speed until completely combined and smooth.
  3. Add the granulated sugar and packed light brown sugar. Cream together on medium-high speed for 2-3 minutes until the mixture is light, pale, and fluffy.
  4. Add the room temperature egg and vanilla extract. Beat on medium speed until just combined, scraping down the sides of the bowl as needed.
  5. With the mixer on its lowest speed, gradually add the dry flour mixture to the wet ingredients. Mix only until the last streaks of flour have disappeared. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to prevent spreading.
  7. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  8. Scoop the chilled dough and roll into balls about 1.5 inches in diameter. Place them on the prepared baking sheets, leaving about 2 inches of space between them.
  9. Using the tines of a fork, gently press down on the top of each ball, then press again from the opposite direction to create a crisscross pattern.
  10. Bake for 10-12 minutes, until the edges are lightly golden brown and the centers look just set. The centers may appear slightly underdone.
  11. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Don't overbake; pull the cookies from the oven when the centers still look a tiny bit soft, as they will continue to cook on the hot pan. If the fork sticks when making the crisscross pattern, dip it lightly in granulated sugar between cookies. The raw dough balls can be frozen solid on a baking sheet, then stored in a zip-top bag for up to 3 months; bake from frozen, adding 2-3 minutes to the baking time. For variations, you can use crunchy peanut butter, substitute salted butter (reducing added salt by half), or add 1/2 cup of chocolate chips or chopped nuts.