Introduction
These cookies are the ultimate homage to a classic, delivering that perfect combination of a crisp edge and a profoundly soft, chewy center. You’ll love the rich, roasted peanut butter flavor that shines through in every single bite. The iconic fork-cross pattern isn’t just for looks—it helps create the ideal texture.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 65 cookies
Ingredients
- 1 cup butter (room temperature)
- 1 1/2 cups creamy peanut butter
- 1 1/4 cups dark brown sugar (packed)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- additional granulated sugar for fork
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the room-temperature butter, creamy peanut butter, dark brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Use a tablespoon or small cookie scoop to portion the dough into 1-inch balls. Roll each ball in the additional granulated sugar to coat.
- Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Use a fork to press a classic criss-cross pattern into the top of each cookie, dipping the fork in the additional sugar between presses to prevent sticking.
- Bake for 11-13 minutes, or until the edges are just barely set and the centers still look soft and puffy. The cookies will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Salted Peanut Butter Cookies: Sprinkle a tiny pinch of flaky sea salt on top of each cookie immediately after they come out of the oven.
- Extra-Thick & Chewy: Chill the shaped dough balls for 30 minutes before baking. This helps prevent excess spreading for a thicker, chewier cookie.
- Peanut Butter Blossoms: Instead of the fork pattern, bake as directed. Immediately after removing from the oven, press a chocolate kiss or a chocolate star into the center of each hot cookie.
- Flavor-Infused Sugar: Roll the dough balls in sugar that has been mixed with a teaspoon of cinnamon or a bit of espresso powder for a subtle twist.
Tips for Success
- Butter Temperature is Key: Use room-temperature butter for proper creaming. It should yield slightly to a gentle press but not be greasy or melted.
- Don’t Overbake: The cookies will look underdone when you take them out. They continue to cook on the hot baking sheet, which gives them their signature chewy texture.
- Measure Flour Correctly: For accuracy, spoon the flour into your measuring cup and level it off with a knife. Scooping directly can pack in too much flour, leading to dry cookies.
- Uniform Sizing: Using a cookie scoop ensures all your cookies are the same size, which guarantees even baking.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To recapture that fresh-from-the-oven chewiness, microwave a cookie for 8-10 seconds.
FAQ
Can I use crunchy peanut butter?
Yes, you can substitute crunchy peanut butter for the creamy variety if you prefer bits of peanut in your cookies. The texture and spread of the cookie may vary slightly.
Why are my cookies flat and greasy?
This is usually caused by butter that is too warm or melted. Ensure your butter is truly at room temperature (cool to the touch) and that you’re not over-mixing the dough after adding the flour.
Can I make the dough ahead of time?
Absolutely. You can cover and refrigerate the dough for up to 3 days. Let it sit at room temperature for 15-20 minutes before scooping and baking, as it will be quite firm.
My cookies are cakey, not chewy. What happened?
This often results from using too much flour or over-mixing the dough after the flour is added. Be sure to measure your flour accurately and mix just until combined.
Can I make larger cookies?
Yes. For larger cookies, use a bigger scoop (about 2 tablespoons) and increase the bake time by 1-2 minutes. The recipe yield will be fewer.
Is the dark brown sugar necessary?
Dark brown sugar contains more molasses than light brown sugar, which contributes significantly to the moist, chewy texture and deep flavor. Light brown sugar can be used in a pinch, but the cookies will be slightly less rich and chewy.