These peanut butter cookies have a familiar fork-marked top, gently crisp edges and a tender middle. A short chill makes the dough easier to portion and keeps spreading under control. This recipe uses regular smooth peanut butter for a predictable texture and makes two manageable trays of cookies.
Photo by George Gkaniatsas / Unsplash. Photo license. Serving suggestion; presentation may vary.
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Classic Peanut Butter Cookies
Ingredients
- 115 g unsalted butter, softened
- 125 g regular smooth peanut butter, well stirred
- 100 g light brown sugar
- 75 g granulated sugar
- 1 large egg, about 50 g without shell, at room temperature
- 1 teaspoon vanilla extract
- 180 g plain / all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
Preparation
- Beat the softened butter, peanut butter and both sugars in a large bowl for about 2 minutes until creamy. Beat in the egg and vanilla until evenly combined, scraping down the sides.
- In another bowl, whisk the flour, baking soda and salt. Add to the butter mixture and mix just until no dry flour remains. Cover and refrigerate for 20 minutes.
- While the dough chills, heat the oven to 180°C / 350°F conventional or 160°C fan. Line two large baking sheets with baking parchment.
- Divide the dough into 24 portions of about 27 g each and roll into balls. Arrange 12 on each tray, leaving at least 5 cm between them. Press each ball with a fork twice at right angles to make a crosshatch, flattening to about 1 cm thick.
- Bake one tray at a time on the middle rack for 10–12 minutes, until the edges are lightly golden and the tops look set. Keep the second tray chilled while the first bakes. The centers will still feel soft.
- Leave cookies on their baking sheet for 10 minutes, then move carefully to a wire rack. The total recipe time allows for two batches and final cooling; cool completely before storing.
Choosing peanut butter
Regular smooth peanut butter gives the most consistent result. Very runny, oil-separated natural varieties can change the texture and spread, even when stirred. If using a different brand, bake two test cookies first and chill the remaining dough while you assess the result.
Keeping cookies tender
Measure flour by weight and avoid compacting it into a cup. Stop mixing once the flour disappears. Pale centers at the end of baking are expected; the cookies firm as they cool. For firmer cookies, use the upper end of the baking range, watching the edges closely.
Serving ideas
Serve with coffee, tea or a cold glass of milk. For a mixed dessert plate, pair them with small squares of fudgy dark chocolate brownies. These cookies contain peanuts, wheat, egg and dairy; keep them separate from other baking when catering for allergies.
Storage and freezing
Keep cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months, separated by parchment. Alternatively, freeze the shaped, fork-marked dough balls on a tray, then bag them. Bake from frozen, allowing 1–3 extra minutes and checking for lightly golden edges.