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Cookies
Peanut Butter Cookies
Most peanut butter cookie recipes are mid. I said it. They taste vaguely peanut-ish and have the texture of cardboard. This recipe uses a full cup and a half of peanut butter because I actually want my peanut butter cookies to taste like peanut butter. Revolutionary concept, I know. The trick is using both granulated and brown sugar, which gives you crispy edges and a fudgy center that's almost like peanut butter fudge. The fork crosshatch on top isn't just for looks either. It flattens the dough so the cookies bake evenly. Science, baby.
Ingredients
- 1 1/2 cups creamy peanut butter (not natural)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp flaky sea salt for topping
Instructions
- 1
Cream the fats and sugars
Beat peanut butter and softened butter together on medium speed until smooth and combined, about 2 minutes. Add both sugars and beat for another 2-3 minutes until fluffy. This is the foundation. Take your time.
- 2
Add wet ingredients
Add eggs one at a time, beating after each. Add vanilla and mix until incorporated. Scrape the bowl down.
- 3
Add dry ingredients
Whisk flour, baking soda, and fine salt together in a separate bowl. Add to the peanut butter mixture and mix on low until just combined. The dough will be thick and slightly sticky.
- 4
Shape the cookies
Scoop 2-tablespoon balls and roll them smooth. Place on parchment-lined baking sheets. Use a fork to press a crosshatch pattern into each cookie, pressing down to about 3/4 inch thick. Dip the fork in sugar between cookies so it doesn't stick.
- 5
Bake
Bake at 350°F (175°C) for 10-12 minutes until the edges are set and the tops look matte and slightly cracked. The centers will be soft. Like really soft. That's correct. They firm up significantly as they cool.
- 6
Finish
Sprinkle with flaky sea salt right out of the oven. Let cool on the pan for 10 minutes before moving. These need that full rest time or they'll fall apart on you.
Baker's Notes
- Use regular processed peanut butter like Jif or Skippy. Natural peanut butter has too much oil separation and will make the cookies greasy and flat.
- The fork crosshatch isn't decoration. It flattens the thick dough so the center actually cooks through before the edges burn.
- These freeze incredibly well. Freeze scooped dough balls on a sheet pan, then bag them. Bake from frozen, just add 2 minutes.
- For a fu*king incredible move, press a Reese's cup into the center of each dough ball before baking.
Nutrition
Calories
225
Fat
13g
Carbs
22g
Protein
6g
Sugar
14g
Serving
1 cookie
Notes
FAQ
Can I use natural peanut butter?
Why the fork crosshatch pattern?
Can I make these gluten free?
How do I make them chewier?
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