Classic Peanut Butter Cookies
Soft, chewy peanut butter cookies with crisp edges and the classic crisscross pattern. Made with pantry staples and ready in under 30 minutes.
- Prep
- 15 min
- Cook
- 11 min
- Total
- 26 min
- Serves
- 20
Pull the cookies out while the centers still look a little underdone, since they keep cooking on the hot pan and stay chewy that way. Use a standard creamy peanut butter rather than the natural kind, which can make the dough crumbly. Keep in an airtight container for up to 5 days.
Method
-
Heat the oven to 350 F and line two baking sheets with parchment paper.
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Beat the peanut butter, butter, 1/2 cup granulated sugar and the brown sugar together until fluffy, about . Beat in the egg and vanilla.
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Whisk the flour, baking soda and salt in a small bowl, then stir into the peanut butter mixture until a soft dough forms.
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Chill the dough for so it is easier to handle.
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Roll the dough into 1 1/2-inch balls and roll each ball in the remaining 1/4 cup sugar. Place them 2 inches apart on the baking sheets.
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Press each ball flat with a fork, first one way and then the other, to make a crisscross pattern.
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Bake for , until the edges are set and the centers still look slightly soft.
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Cool on the baking sheets for , then move to a wire rack.
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