Peanut Butter Cookies
Ultra-easy, melt-in-your-mouth peanut butter cookies with the classic criss-cross fork pattern and just the right balance of salty and sweet.
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (113 g) unsalted butter, room temperature
- 1 cup (250 g) peanut butter
- 1/2 cup (100 g) brown sugar, lightly packed
- 1/2 cup (100 g) sugar
- 1 teaspoon (5 mL) vanilla extract
- 1 large egg, room temperature
- 3/4 teaspoon (3 g) baking powder
- 1/4 to 1/2 teaspoon sea salt, optional (add if your peanut butter isn't on the salty side)
- Preheat your oven to 350°F (175°C) and give it time to come fully up to temperature before the cookies go in — an oven that's still climbing in heat will bake unevenly. While it heats, line a baking sheet with parchment paper so the cookies release cleanly once baked.
- In a small bowl, sift together the flour and baking powder, then whisk to combine. Sifting isn't just for looks here — it breaks up any clumps in the leavener and gets it evenly distributed through the flour, which helps the cookies rise consistently.
- Using a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until the mixture turns pale and fluffy, about 2 to 3 minutes. If your peanut butter isn't especially salty, this is a good moment to beat in an optional 1/4 to 1/2 teaspoon of sea salt to round out the flavor.
- Add the peanut butter to the bowl and mix on low speed until it's fully incorporated and the batter looks smooth and uniform, scraping down the sides of the bowl as needed. The mixture will loosen slightly and turn a shade darker as the peanut butter blends in.
- Beat in the egg and vanilla extract until just combined, then add the sifted flour mixture. Mix on low speed only until the flour disappears into the dough — overmixing at this stage can toughen the cookies, so stop as soon as no streaks of flour remain.
- Scoop the dough and roll it between your palms into balls about one inch across, then arrange them on the parchment-lined baking sheet with a couple of inches between each for spreading. Work in batches if needed so the dough doesn't sit out and soften too much before baking.
- Press each dough ball gently with the tines of a fork in a criss-cross pattern, flattening it slightly. This classic marking isn't just decorative — it helps the thick dough bake through evenly and gives the cookies their signature peanut butter cookie look.
- Bake for about 10 minutes, until the edges are just barely set and the tops still look a touch underdone — resist the urge to bake until fully firm. The residual heat in the pan will continue cooking the cookies after they come out, and pulling them slightly early is what keeps the centers soft and melt-in-your-mouth.
- Let the cookies cool completely on the baking sheet before attempting to move them; they'll be quite soft and fragile straight out of the oven and need this resting time to firm up. Once fully cooled, they'll hold together perfectly for handling and are ready to enjoy.
Chef's Note: The secret to these cookies' soft, melt-in-your-mouth texture is pulling them from the oven before they look fully done. Because the dough is dense and rich with peanut butter, residual heat keeps cooking the centers even after the pan comes out, so a slightly underbaked look at the 10-minute mark is exactly what you want rather than a sign to leave them in longer.
Taste your peanut butter before you start — natural or unsalted varieties benefit from that extra pinch of sea salt mixed into the dough, while a salted commercial brand usually doesn't need it. The dough also freezes well pre-rolled into balls, so you can pull a few straight from the freezer, add a minute or two to the bake time, and have fresh cookies whenever the craving hits.
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