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Classic Chewy Peanut Butter Cookies

Soft, chewy peanut butter cookies with a classic crisscross pattern, made with simple ingredients for a perfectly rich and nutty treat.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert, peanut butter cookie recipe
Cuisine American
Servings 24 servings
Calories 145 kcal

Ingredients
  

  • 1/2 cup 1 stick unsalted butter, softened
  • 1/2 cup creamy peanut butter commercial style, like Jif or Skippy
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions
 

  • In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
  • Add the egg and vanilla extract, then beat until combined. Scrape down the sides of the bowl as needed.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.
  • Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days).
  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Place them 2 inches apart on the prepared baking sheets.
  • Using a fork, gently press a crisscross pattern into each dough ball, flattening slightly. Dip the fork in sugar between presses to prevent sticking.
  • Bake for 9-11 minutes, until the edges are set and lightly golden. The centers will look slightly soft and puffed.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. Storage: Store in an airtight container at room temperature for up to 5 days.
2. For longer storage, freeze baked cookies for up to 3 months.
3. Make-ahead: You can freeze the unbaked dough balls on a baking sheet, then transfer to a freezer bag.
4. Bake from frozen, adding 2 minutes to the bake time.
5. Substitutions: For dairy-free, use plant-based butter sticks.
6. For gluten-free, use a 1:1 gluten-free baking flour blend.
7. For nut-free, substitute sunflower seed butter.
8. Tip: For extra chewy cookies, use 1/2 cup of dark brown sugar instead of light brown sugar.