Jump to recipeTorie Cox is a food stylist and recipe developer with a passion for baking and all things sweet. She enjoys traveling for sporting events and going for walks with her BFF, a senior dog named Lacey.
Yields:
2 - 3 dz.
Prep Time:
25 mins
Total Time:
50 mins
Nothing beats a nostalgic dessert like these easy peanut butter cookies. They've been a lunchbox and cookie jar staple for years! We made one update to this old-school favorite, though: Instead of the crosshatch top made with a fork, we used a potato masher to give these cookies a unique raised crisscross pattern. That makes them especially cute and gives the cookies a crisp outer layer and a soft, chewy center. (If you don't have a masher, stick to the fork method or try the raised side of a meat mallet!) Just like brown sugar oatmeal cookies and chocolate chip cookie bars, this type of cookie is a tried and true classic. It's one of everyone's all-time favorite peanut butter recipes!
How do you keep peanut butter cookies from crumbling?
Be sure to use regular creamy peanut butter, not natural peanut butter. Natural peanut butter is a bit drier and less smooth than regular peanut butter, which might make the finished cookies a bit crumbly.
Can you use crunchy peanut butter for cookies?
It's best to use smooth peanut butter for these. Crunchy peanut butter is typically thicker and, like natural peanut butter, can produce a crumbly cookie. Smooth peanut butter will ensure perfectly chewy cookies!
Can you use almond butter in these cookies?
No, we don't recommend using another type of nut butter because it won't have the same consistency and fat content as regular smooth peanut butter.
What are the basic ingredients for peanut butter cookies?
Peanut butter cookies are made with flour, sugar, eggs, vanilla, and, of course, peanut butter. The great part about peanut butter cookies is that they are made with simple pantry staples that you likely already have in your home.
Why do peanut butter cookies have marks on top?
Those crisscrosses on top of peanut butter cookies aren't just for looks! Peanut butter makes this cookie dough rather dense. The crosshatch creates just the right surface for the dense dough to spread out and bake evenly. To make the marks you can use a fork, meat mallet, or a potato masher like we use in this recipe.
Can peanut butter cookies be made ahead?
Yes! You can freeze cookie dough that's rolled into balls and placed in a single layer in a resealable bag. Thaw until the dough is just soft enough to flatten with a fork or potato masher, then place the balls on a baking sheet and bake them off according to the recipe directions.
Why did my peanut butter cookies turn out hard?
Be sure to stick to the baking time for peanut butter cookies. Over-baking them can cause them to harden and crumble when cooled. Look for the edges of the cookie to just start to turn golden brown, after about 10 minutes in the oven. The tops may not brown, but pulling them at this time keeps them moist and chewy.
What's the best way to store peanut butter cookies?
Store these cookies in an airtight container at room temperature for up to one week or freeze in an airtight container for up to three months.
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Ingredients
- 1 1/2 cups
all-purpose flour
- 3/4 tsp.
baking soda
- 1/4 tsp.
kosher salt
- 1/2 cup
salted butter, softened
- 1 cup
creamy peanut butter
- 3/4 cup
light brown sugar
- 1/4 cup
granulated sugar
- 2 Tbsp.
honey
- 1
large egg
- 1 1/2 tsp.
vanilla extract
- 3/4 cup
finely chopped honey roasted peanuts (optional)
Flaky sea salt (optional)
Directions
- Step 1Preheat the oven to 350°F. Line 2 to 3 large baking sheets with parchment paper.
- Step 2In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Step 3In a medium bowl (or the bowl of a stand mixer), place the softened butter, peanut butter, brown sugar, granulated sugar, and honey. Using a hand mixer (or a stand mixer fitted with a paddle attachment), beat until creamy and light, 2 to 3 minutes. Add the egg and vanilla, and mix well to combine. Add the flour mixture in 2 batches, mixing on low to combine completely after each addition. Scrape the bottom and sides of the bowl as needed. Add the peanuts, if using, and mix on low speed, just until combined.
- Step 4Scoop mounds of dough (about 2 tablespoons each) and roll the scoops into balls. Divide the balls amongst the baking sheets. Using the textured side of a potato masher, press each ball to flatten to a 1/2-inch thick disk.
- Step 5Bake just until the bottom edges look light brown, 10 minutes, rotating the trays from the top to bottom oven racks half-way through baking. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack. Sprinkle with flaky sea salt, if using. Let cookies cool completely on the cooling rack.
Tip: Cookie dough can be scooped, rolled into balls, and frozen. Freeze them on the baking sheet in a single layer, then transfer to a large zip-top bag.
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