Peanut Butter Cookies

Classic peanut butter cookies bake with lightly crisp edges, a tender chewy middle, and the familiar fork-marked top.

57 min

24 cookies

Golden peanut butter cookies with fork crosshatches are stacked on a ceramic plate, one broken to show its chewy center.

Ingredients

1 cup unsalted butter, softened

1 cup creamy conventional peanut butter

1 cup packed light brown sugar

3/4 cup granulated sugar

1 large egg, at room temperature

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp fine salt

Equipment

Stand mixer or hand mixer · Medium mixing bowl · Two rimmed baking sheets · Parchment paper · Cookie scoop or tablespoon · Fork · Wire cooling rack

Choose the right peanut butter

Use creamy conventional peanut butter that has been stirred smooth; separated natural-style butter can make the dough oily and the spread unpredictable.

Hold the dough

The covered dough can rest in the refrigerator before shaping; let it soften briefly if it becomes too firm to roll.

Prepare the oven and dry mix

01. Heat the oven to 350 F with a rack in the center, then line two rimmed sheets with parchment so the dough releases easily.

02. Whisk flour, baking soda, and salt until evenly distributed; this keeps the leavener from leaving bitter pockets.

Mix the dough

03. Cream the softened butter, peanut butter, and both sugars for about 2 minutes, scraping once until smooth and cohesive.

04. Beat in the room-temperature egg until absorbed, then add vanilla and scrape the bowl before proceeding.

05. Mix the flour mixture in two additions on low, stopping as soon as the dry streaks disappear to protect the chewy texture.

Chill and shape

06. Cover and chill the dough for 20 minutes, until cool and firm enough to roll without slumping.

07. Roll level 1-tablespoon portions into balls, space them apart, and press crosswise fork marks while keeping each round fairly thick.

Bake and cool

08. Bake at 350 F for 10 to 12 minutes, rotating the sheets once, until the edges set and the centers remain softly matte.

09. Rest cookies on the hot sheets for 5 minutes so the centers firm without drying, then move them to a rack.