These soft peanut butter cookies have that classic criss-cross top, a rich peanut buttery flavor, and a tender, melt-in-your-mouth texture that’s never dry or crumbly. Made with just a handful of pantry staples, they come together quickly and are a great baking project to do with kids — the classic fork-marks step is always a favorite.
Whether you’re craving something sweet on a weekend afternoon or need a lunchbox-friendly treat, these cookies deliver big peanut butter flavor with minimal effort.
Why you’ll love this recipe
- Simple ingredients — no special peanut butter or hard-to-find items needed
- Soft and chewy — never dry, always tender
- Fun to make with kids — the fork-crossed top is an easy, satisfying step
- No chilling required — ready to bake right away
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar, plus extra for rolling
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the wet ingredients. In a large bowl, beat together the peanut butter, granulated sugar, brown sugar, and softened butter until smooth and creamy.
- Add the egg and vanilla. Mix in the egg and vanilla extract until fully combined.
- Add the dry ingredients. Stir in the flour, baking soda, baking powder, and salt until a soft dough forms.
- Shape the dough. Roll the dough into 1-inch balls, then roll each ball in a small bowl of granulated sugar to coat.
- Make the classic crisscross. Place the dough balls on the prepared baking sheets, spacing about 2 inches apart. Press each one gently with a fork, first in one direction, then rotate and press again to create the classic crisscross pattern.
- Bake. Bake for 9–11 minutes, until the edges are lightly golden. The centers may look slightly soft — that’s what keeps them chewy.
- Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for success
- Use creamy peanut butter, not natural or separated peanut butter, for the best texture — natural peanut butter can make the dough too oily.
- Don’t overbake. Pull the cookies out while the centers still look a touch underdone; they firm up as they cool.
- Chill the dough for 10 minutes if it feels too soft to roll into balls easily — this isn’t required but can help on warmer days.
- Room temperature butter blends more smoothly than cold butter for an even dough.
Frequently asked questions
Can I use crunchy peanut butter instead? Yes — it will add a bit of texture, though the cookies will be slightly less smooth than with creamy peanut butter.
Why did my cookies turn out dry? This is usually from overbaking. Pull them out as soon as the edges turn golden, even if the centers still look a little soft.
Can I freeze the dough? Yes — roll into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.
How long do these cookies stay fresh? Stored in an airtight container at room temperature, they stay soft for about 5 days.