Peanut Butter Cookies

The Cookie That Proves Simple Is Best

There is something so deeply satisfying about a cookie where you can taste every single ingredient. No fancy chocolate ganache, no exotic spices, no Instagram-worthy drizzles. Just pure, unapologetic peanut butter flavor in every crumbly, melt-in-your-mouth bite. These cookies are what I bake when I want something familiar, comforting, and absolutely foolproof.

I have been making these since I was old enough to hold a mixing spoon, and the recipe has not changed once. Because when something is this perfect, you do not mess with it.

The Dough

Cream together 115g of softened butter, 250g of creamy peanut butter, 100g of granulated sugar, and 110g of packed brown sugar until smooth and fluffy. The two sugars work together: white sugar for crispness and brown sugar for chewiness and that hint of caramel flavor. Beat in 1 egg and 1 teaspoon of vanilla extract until well combined.

In a separate bowl, whisk 190g of flour, 1 teaspoon of baking soda, and half a teaspoon of salt. Add the dry ingredients to the wet mixture and stir until a thick dough forms. It will be slightly oily and that is completely normal. That is the natural peanut butter oils doing their thing.

The Crosshatch Ritual

Roll the dough into 1-inch balls and place them on parchment-lined baking sheets, spacing them about 2 inches apart. Now here is the part that makes peanut butter cookies peanut butter cookies: dip a fork in sugar, then press it into each dough ball to flatten slightly. Press once horizontally, then once vertically to create that classic crosshatch pattern.

This is not just decorative. The fork press flattens the cookie to an even thickness so it bakes evenly, and the grooves create more surface area for browning. Form and function in perfect harmony.

Baking to Perfection

Bake at 175°C/350°F for 10 to 12 minutes. Here is the important part: you want them lightly golden around the edges but still looking slightly soft and underdone in the center. They will firm up as they cool on the baking sheet. If they look done in the oven, they are overdone. Pull them when they look almost done.

Let them sit on the baking sheet for 5 minutes to firm up, then transfer to a cooling rack. Or do what I do and eat one immediately while it is still warm and melty.

Tina's Tips

• Use regular creamy peanut butter, not natural. Natural peanut butter has a different oil content that changes the texture of the cookies. Brands like Jif or Skippy work perfectly.
• Do not overbake these. Seriously, 10 minutes is often enough. They should look slightly underdone when you pull them. Trust the carryover cooking on the hot baking sheet.
• Dip the fork in sugar between each press. This prevents sticking and adds a little extra sparkle of sweetness to the top of each cookie.
• For extra indulgence, press chocolate chips into the tops before baking. The combination of peanut butter and chocolate is one of the greatest partnerships in food history.
• These freeze beautifully. Freeze the dough balls on a sheet, then transfer to a bag. Bake from frozen, adding 2 extra minutes. Fresh cookies anytime you want them.