Classic Peanut Butter Cookies: Crispy Edges, Tender Centers
Make the best peanut butter cookies with this straightforward recipe. You get that perfect texture—crispy edges and a soft, chewy middle—every time you bake.
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 min
- Yield: About 3 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Scoop the dough into 1.5-inch balls and place them 2 inches apart on the prepared baking sheets.
- Use a fork to press down on each ball to create the classic crosshatch pattern, pressing once in one direction, then once perpendicular to the first press.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers will look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra peanut flavor, use a natural, unsweetened peanut butter.
- If you prefer a slightly softer cookie, reduce the baking time by one minute.
- Chill the dough for 30 minutes before scooping for thicker cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13
- Sodium: 110
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 4
- Cholesterol: 25