Soft Nutty Peanut Butter Cookies

The smell alone stops people in their tracks. I once brought a batch to a neighbor's housewarming and within five minutes three different people asked for the recipe. There's something about that perfect combination of salty peanut butter and sweet sugar that feels like home, no matter where you grew up.

My grandmother kept a peanut butter cookie stash in her freezer, wrapped in wax paper inside an old coffee tin. She'd pull them out when we least expected it, still slightly cold from the freezer, and they were somehow even better that way. Now I understand why she never kept them on the counter—they'd disappear too fast.

Ingredients

• All-purpose flour: This provides the structure that keeps the cookies from spreading too thin while still maintaining that tender texture we all love
• Baking soda and baking powder: Together they create just enough lift for puffy centers without making these cakey—essential for that perfect chewy consistency
• Fine salt: A small amount intensifies the peanut butter flavor and balances the sweetness
• Unsalted butter: Softened to room temperature so it creams properly with the sugars, creating those irresistible air pockets
• Creamy peanut butter: Use a mainstream brand rather than natural for best results—its consistency was practically made for cookie dough
• Granulated and brown sugar: The combination gives you crisp edges from the white sugar and chewy centers from the brown
• Egg: Binds everything together while adding richness
• Pure vanilla extract: Don't skip this—even though it seems subtle, it rounds out all the flavors beautifully
• Extra sugar for rolling: This optional step creates that delightful crackly surface that makes these cookies look as good as they taste

Instructions

Heat things up:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper so nothing sticks and cleanup becomes a breeze

Whisk the dry team:

In a medium bowl, combine the flour, baking soda, baking powder, and salt until everything is evenly distributed

Cream the good stuff:

Beat the butter, peanut butter, granulated sugar, and brown sugar together until the mixture turns pale and fluffy, about 2 minutes—you'll notice the texture change completely

Add the egg and vanilla:

Crack in the egg and pour in the vanilla, mixing until the batter looks smooth and glossy

Bring it all together:

Gradually stir in the dry ingredients, mixing just until you no longer see white streaks—overmixing makes these tough

Shape and sugar:

Scoop tablespoon-sized portions of dough, roll them into balls, and if you're feeling fancy, roll each one in that extra sugar for a sparkly finish

Make the classic crosshatch:

Place dough balls on prepared sheets about 2 inches apart, then press down with a fork twice in opposite directions to create that iconic pattern we all recognize

Bake to golden perfection:

Slide them into the oven for 10–12 minutes until edges are barely golden but centers still look slightly underbaked

Patience pays off:

Let them rest on the baking sheet for 5 minutes before moving them to a wire rack, where they'll finish setting up beautifully

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Last Christmas my sister accidentally used chunky peanut butter instead of creamy, and those cookies disappeared faster than any batch I'd ever made. Sometimes the happy accidents become the new tradition, and now we keep both varieties on hand just in case.

Making Them Your Own

Once you've mastered the classic version, the variations are endless. My friend Sarah adds chocolate chips to half her batch every time, and I've grown partial to pressing a roasted peanut into the center before baking for extra crunch.

Storage Secrets

These freeze beautifully for up to three months, layered between wax paper in an airtight container. My grandmother's coffee tin method actually works—something about that tight seal keeps them perfectly fresh.

Serving Suggestions

There's nothing quite like a warm peanut butter cookie with a cold glass of milk, but they're equally incredible crumbled over vanilla ice cream. I've also been known to sandwich two together with a bit of chocolate ganache for an extra indulgent treat.

• Let cookies cool completely before storing or they'll create steam and turn soggy
• Room temperature cookies keep for about 5 days in an airtight container
• Revive slightly stale cookies with 10 seconds in the microwave

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These cookies have a way of turning ordinary moments into something special. Hope they become a staple in your kitchen too.

Recipe FAQs

→ Why do you press fork marks in peanut butter cookies?

The traditional crosshatch pattern helps the dense dough bake evenly while creating that classic look everyone recognizes. The grooves allow heat to penetrate through the thick cookie, ensuring soft centers bake properly.

→ Can I use natural peanut butter?

Natural peanut butter works but may produce slightly flatter cookies since the oils separate more easily. For best results, use creamy commercial peanut butter or stir natural varieties thoroughly and chill the dough before baking.

→ How do I know when they're done baking?

Look for lightly golden edges while centers remain slightly soft. They'll continue cooking on the hot baking sheet during the 5-minute cooling period. Overbaking creates crunchy rather than chewy textures.

→ What's the purpose of rolling dough in sugar?

Optional sugar rolling creates a sweet, crackly exterior that contrasts beautifully with the soft interior. It also helps prevent sticking when pressing the fork pattern into the dough balls.

→ Can I make these ahead of time?

Dough balls freeze beautifully for up to 3 months—bake from frozen adding 1-2 minutes. Baked cookies stay fresh in airtight containers for 5 days, or freeze for longer storage with parchment between layers.