Introduction
These classic peanut butter cookies are known for their perfect balance of rich, nutty flavor and a delightfully chewy texture with crisp edges. They are incredibly simple to mix up with just a few pantry staples, making them an ideal last-minute treat. You’ll love the satisfying criss-cross pattern and the optional melty pockets of chocolate in every bite.
Prep & Cook Time
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Servings: 32 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 2 large eggs (room temperature)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup chocolate chips ((optional))
- 1/2 cup granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the creamy peanut butter and pure vanilla extract until fully combined.
- Add the room temperature eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda.
- If using, fold in the chocolate chips with a spatula.
- Place the 1/2 cup of granulated sugar for rolling in a small bowl.
- Scoop dough (about 1.5 tablespoons per cookie) and roll into balls. Roll each ball in the granulated sugar to coat lightly.
- Place the dough balls on the prepared baking sheets, leaving about 2 inches between them.
- Use a fork to press down on each dough ball, creating a classic criss-cross pattern. Flatten them to about 1/2-inch thickness.
- Bake for 12-15 minutes, or until the edges are just beginning to turn golden brown. The centers may look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Sandwich Cookies: Spread a layer of your favorite jam, Nutella, or extra peanut butter between two cooled cookies for an indulgent sandwich.
- Stuffed Surprise: Flatten a dough ball, place a miniature peanut butter cup or a small piece of chocolate in the center, and wrap the dough around it before rolling in sugar and baking.
- Fork Technique: For a decorative twist, dip the fork in flour or sugar between presses to prevent sticking and create a cleaner pattern.
- Extra Crunchy: Press a few extra chocolate chips or chopped peanuts onto the top of each cookie dough ball right before baking.
Tips for Success
- Ensure your butter and eggs are truly at room temperature for a smoother, more emulsified dough that bakes evenly.
- Use a standard kitchen scoop for uniformly sized cookies, which promotes even baking.
- For chewier cookies, chill the dough for 30 minutes before scooping and baking. For crispier cookies, bake a minute or two longer.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. The dough balls can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; bake from frozen, adding 1-2 minutes to the bake time. To refresh a day-old cookie, microwave for 5-10 seconds.
FAQ
Why are my cookies spreading too much?
This is often due to butter that is too warm or over-creamed. Ensure your butter is softened but still cool to the touch, and chill the dough for 30 minutes before baking if the kitchen is very warm.
Can I use natural peanut butter?
Yes, but the texture may vary. Natural peanut butter tends to be oilier and can make cookies greasier and more prone to spreading. For best results, use a commercial creamy peanut butter that is stabilized.
Can I make these cookies without the rolling sugar?
Absolutely. The sugar coating adds a slight crunch and sparkle, but it is not essential for the structure of the cookie. You can skip it entirely.
My cookies are too cakey. What happened?
This could be from using too much flour. Spoon your flour into the measuring cup and level it off with a knife instead of scooping directly from the bag to avoid packing in excess flour.
Is the baking powder necessary if I’m using baking soda?
Yes. This recipe uses both for the perfect lift and texture. The baking soda helps with browning and spread, while the baking powder contributes to a softer, more cake-like interior.
Can I add nuts or other mix-ins?
The chocolate chips are optional, but this recipe is versatile. You can replace the chocolate chips with an equal amount of chopped peanuts, toffee bits, or even butterscotch chips for a different flavor twist.