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Classic Soft and Chewy Peanut Butter Cookies

A small stack of four golden brown peanut butter cookies showing classic crosshatch fork marks, resting on a white surface.

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Make these classic peanut butter cookies quickly. This recipe delivers soft centers and chewy edges using simple ingredients, ready in under 30 minutes.

Ingredients

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  • 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
  • 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 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and peanut butter until smooth.
  3. Add the granulated sugar and brown sugar to the butter mixture. Beat until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. In a separate 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 the dough.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Use a fork to press down on each cookie in a crisscross pattern. This classic look helps them bake evenly.
  9. Bake for 9 to 11 minutes, or until the edges are lightly golden but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • For extra soft peanut butter cookies, slightly underbake them; they will firm up as they cool.
  • Use creamy peanut butter for the best texture in this recipe.
  • If you want a salty finish, sprinkle a tiny pinch of sea salt on top of the dough balls before pressing with the fork.

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