Go Back
Lawrence D. Smith

Ultra-Soft Peanut Butter Cookies

Soft, tender peanut butter cookies made from everyday baking staples, finished with a classic fork-pressed criss-cross pattern.
They offer a rich peanut butter flavor, balanced sweetness, and a delicate texture that firms as the cookies cool.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 18 Cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups 180 g all-purpose flour
  • ¾ teaspoon 3 g baking powder
  • ½ cup 113 g unsalted butter, room temperature
  • 1 cup 250 g peanut butter
  • ½ cup 100 g brown sugar, lightly packed
  • ½ cup 100 g granulated sugar
  • 1 teaspoon 5 mL vanilla extract
  • 1 large egg room temperature
  • Optional: ¼–½ teaspoon sea salt especially if the peanut butter is not salty

Equipment

  • Baking sheet
  • Stand mixer fitted with a paddle attachment
  • Sifter
  • Whisk
  • Parchment paper
  • Fork

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F (175°C).
  2. Combine Dry Ingredients: Sift the all-purpose flour and baking powder together, then whisk them thoroughly to distribute the baking powder evenly.
  3. Cream Butter and Sugars: Add the room-temperature butter, brown sugar, and granulated sugar to a stand mixer fitted with a paddle attachment and cream until combined.
    If the peanut butter is not particularly salty, add ¼–½ teaspoon sea salt at this stage.
  4. Blend in Peanut Butter: Add the peanut butter to the creamed butter and sugar mixture, then mix until fully incorporated.
  5. Add Egg and Vanilla: Mix in the room-temperature egg and vanilla extract until combined.
  6. Finish the Dough: Add the flour and baking powder mixture to the wet ingredients and beat just until the flour mixture is incorporated.
  7. Shape the Cookies: Roll the dough into approximately 1-inch balls and arrange them on a baking sheet lined with parchment paper.
  8. Create the Criss-Cross Pattern: Press each dough ball gently with a fork, making a classic criss-cross pattern across the surface.
  9. Bake the Cookies: Bake at 350°F (175°C) for about 10 minutes, removing them when they are almost done.
  10. Cool and Set: Leave the cookies on the baking sheet to cool completely. They will be very soft immediately after baking, but the residual heat will allow them to continue setting and firm up as they cool.
    Do not transfer them until they are sufficiently set to handle.

Notes

  • The cookies should be removed from the oven when they are almost done rather than waiting for them to become firm.
  • Freshly baked cookies will be extremely soft, so allow them to cool completely on the baking sheet before moving them.
  • Residual heat continues to cook and set the cookies after they come out of the oven.
  • If your peanut butter is not salty enough, add ¼–½ teaspoon sea salt to the dough.
  • Use room-temperature butter and egg as specified to help the ingredients incorporate smoothly.
  • Press each dough ball using a fork in a criss-cross pattern for the classic peanut butter cookie appearance.