Is there anything more comforting than a warm, freshly-baked peanut butter cookie? With their signature crisscross pattern, crispy edges, and chewy centers, these nostalgic treats are always a crowd-pleaser. This recipe yields picture-perfect cookies with an intense peanut butter flavor and just the right amount of sweetness. Once you try them, you’ll never reach for store-bought again!

Why These Cookies Are the Best
These aren’t just any peanut butter cookies. They’re THE peanut butter cookies – the ones you’ll make again and again because they check all the boxes:

• A high ratio of peanut butter ensures a rich, nutty flavor in every bite
• A blend of white sugar and brown sugar creates the perfect chewy texture with lightly crisp edges
• Rolling the dough in granulated sugar before baking adds a delightful crunch and sparkling finish
• The classic fork crisscross pattern isn’t just pretty – it helps the cookies bake evenly

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar, plus more for rolling
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour

Instructions

1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
2. In a large bowl or stand mixer, cream together the peanut butter, butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Add the egg and vanilla extract, beating well to combine.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing on low speed until just combined.
5. Place about 1/2 cup of granulated sugar in a shallow dish. Roll the dough into 1 1/2-inch balls, then roll each ball in the sugar to coat. Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart.
6. Using a fork, make a crisscross pattern on top of each cookie, pressing down gently to flatten slightly.
7. Bake for 10-12 minutes, until the edges are lightly golden and the centers look set. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Pro Tips

• Use commercial creamy peanut butter (like Jif or Skippy) for the best texture. Natural peanut butter can make the cookies greasy and crumbly.
• For extra peanut flavor, fold in 1/2 cup of chopped roasted peanuts to the dough.
• Sprinkle the cookies with a pinch of flaky sea salt immediately after baking for a sweet-salty flavor boost.
• Store cooled cookies in an airtight container at room temperature for up to 1 week (if they last that long!).

Fun Variations

• Chocolate Chip: Add 1 cup of semisweet chocolate chips to the dough for a peanut butter-chocolate twist.
• Peanut Butter & Jelly: Make thumbprint cookies by pressing your thumb into the center of each ball before baking. Fill the indentations with your favorite jelly or jam after baking.
• Peanut Butter Cup: Press a miniature peanut butter cup into the center of each cookie immediately after baking.
• Peanut Butter-Oatmeal: Replace 1/2 cup of the flour with old-fashioned rolled oats for added texture and a subtle nutty flavor.

These peanut butter cookies are the perfect anytime treat. Whip up a batch for after-school snacks, bake sales, holiday cookie trays, or just because you need a little comfort food in your life. Package them in cellophane bags tied with ribbon for a thoughtful (and delicious) homemade gift.

One bite of these crispy, chewy, peanut buttery delights, and you’ll understand why they’ve been a beloved cookie jar staple for generations. So grab a glass of cold milk, and get ready to savor the ultimate peanut butter cookie experience!