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The Ultimate Soft & Chewy Classic Peanut Butter Cookies (With Mandatory Crisscross)

Close-up of stacked, classic fork-pressed peanut butter cookies, one with a bite taken out showing the soft interior.
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Make the best old-fashioned peanut butter cookies that are soft and chewy. This easy recipe uses simple ingredients and delivers that classic crisscross look every time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 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 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract and peanut butter until just combined.
  4. In a separate medium 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 incorporated. Do not overmix the dough.
  6. Scoop the dough into balls, about 1.5 tablespoons each, and place them 2 inches apart on the prepared baking sheets.
  7. Use a fork to press down on each dough ball, creating a crisscross pattern. You may need to dip the fork in sugar between presses to prevent sticking.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. For the softest cookies, err on the side of underbaking slightly.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra soft peanut butter cookies, use creamy peanut butter instead of natural or chunky varieties.
  • To achieve the classic crisscross, press the fork gently but firmly. If the dough is too sticky, chill it for 15 minutes before shaping.
  • If you want a slightly crisp edge with a chewy center, bake closer to 12 minutes. For maximum softness, aim for 10 minutes.
  • These homemade cookies are best stored in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://delicerecipe.com/peanut-butter-cookies-soft-chewy-recipe/