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The Ultimate Soft and Chewy Peanut Butter Cookies

Three soft peanut butter cookies stacked on a white plate, showing classic crisscross fork marks.
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Make classic, thick peanut butter cookies with a soft, chewy center and the traditional crisscross pattern. This recipe is simple and yields bakery-style results.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract and peanut butter until fully combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheets.
  7. Use a fork to press down on each cookie ball, creating a crisscross pattern. Press once in one direction, then rotate the fork 90 degrees and press again.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For thicker cookies, chill the dough for 30 minutes before rolling and baking.
  • For a saltier flavor, use salted butter or add an extra pinch of salt to the dry ingredients.
  • If you prefer a crispier edge, bake for 1 to 2 minutes longer.

Nutrition

Find it online: https://magazinemeal.com/soft-chewy-peanut-butter-cookies-recipe/