Soft Peanut Butter Cookies
Soft, thick peanut butter cookies with the classic fork crisscross and crisp sugared edges.
- Prep
- 15 min
- Cook
- 11 min
- Total
- 50 min
- Makes
- 24 cookies
The fork crisscross is not just decoration: peanut butter dough is dense and would stay domed without it. Rolling each ball in sugar gives the edges a little crunch.
Use regular peanut butter
Standard creamy peanut butter gives the most reliable texture. Natural peanut butter, where the oil separates, can make cookies greasy and crumbly.
Allergy note: these cookies contain peanuts, wheat, egg and milk.
Soft Peanut Butter Cookies
- Prep
- 15 min
- Cook
- 11 min
- Rest & wait
- 24 min
- Total
- 50 min
- Makes
- About 24 cookies
Ingredients
Method
Whisk the flour, baking soda and salt.
Beat the butter, peanut butter and both sugars for about 2 minutes, until creamy. Beat in the egg and vanilla.
Mix in the dry ingredients on low speed until just combined. Chill for 20 minutes.
Heat the oven to 350°F and line baking sheets with parchment. Roll the dough into 1 1/2-tablespoon balls, roll in sugar and place 2 inches apart.
Press each ball with a fork in two directions to make a crisscross.
Bake for 9 to 11 minutes, until the edges are set and the centers still look soft. Cool on the sheet for 5 minutes.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
