# Classic Peanut Butter Cookies

Peanut butter cookies are tender, rich and nutty, with sweet, crunchy sugar edges and that classic crisscross top. They only need nine ingredients you probably have on hand.

The dough comes together in one bowl and makes 24 cookies. A short chill makes shaping easy, and a fork press helps them bake evenly.

- Total time: 27 min (prep 15 min, cook 12 min)
- Serves: 24
- Per serving (estimated): 170 kcal, 4 g protein
- Cuisine: American. Category: Baking. Diet: vegetarian.

## Ingredients

- 125 g all-purpose flour (1 cup)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 115 g unsalted butter, softened (1/2 cup)
- 130 g creamy peanut butter, regular style (1/2 cup)
- 100 g light brown sugar (1/2 cup packed)
- 100 g granulated sugar (1/2 cup)
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp granulated sugar, for rolling

## Method

1. Heat the oven to 350°F (175°C) with a rack in the middle. Line two baking sheets with parchment.
2. Whisk 125 g flour, baking soda, baking powder and salt in a bowl.
3. Beat 115 g butter, 130 g peanut butter and both sugars for 2 minutes, until creamy and pale.
4. Beat in the egg and vanilla. Stir in the flour mixture just until no dry flour remains.
5. Chill the dough for 15 minutes so it is easier to shape.
6. Roll the dough into 1-inch (25 mm) balls, about 30 g each. Roll in the 2 tbsp sugar and place 2 inches (5 cm) apart.
7. Press each ball with a fork twice to make a crisscross, flattening to about 1/2 inch (12 mm).
8. Bake 9 to 11 minutes, until the edges are set and lightly golden. The centers will look soft.
9. Cool on the sheet for 5 minutes, then move to a rack.

## Why it works

- Peanut butter adds fat and protein, which make the cookies tender and give them a rich, roasted flavor.
- Both baking soda and baking powder lift the dense dough so the cookies are not heavy.
- Pressing the dough with a fork flattens it, since this dense dough does not spread much on its own.
- Rolling in sugar creates a crisp, sparkling surface and a bit of crunch.

## The science

- **Why you flatten the dough.** Peanut butter dough is thick and holds its shape, so it does not spread like butter cookies. The fork press flattens the ball so the center cooks through at the same rate as the edges, and the crisscross is a bonus.
- **Why use regular peanut butter.** Natural peanut butter has no stabilizer and its oil separates, which can leave greasy, crumbly cookies. Regular style peanut butter holds its oil in an emulsion, so the dough stays smooth and bakes up consistently.
- **Why they firm as they cool.** The cookies are very tender when they come out because the fat is still liquid. As they cool, the fat solidifies and the sugars set, so the cookies firm up. Leave them on the hot sheet for 5 minutes before moving them.

## Tips

- Chill the dough 15 minutes so the crisscross holds its pattern.
- Dip the fork in sugar to stop it from sticking to the dough.
- Use a kitchen scale to portion 30 g balls for even baking.

## Mistakes to avoid

- Using natural peanut butter makes crumbly, oily cookies, so choose the regular style.
- Overbaking makes dry, crumbly cookies, so take them out while the centers look soft.
- Skipping the press leaves thick, doughy centers, so flatten each cookie.

## Variations and swaps

- Press a chocolate kiss into each warm cookie.
- Add 100 g chopped roasted peanuts to the dough.
- Sandwich two cookies with chocolate hazelnut spread.
- Swap creamy peanut butter for chunky for extra crunch.
- Swap half the granulated sugar for brown sugar for a chewier cookie.
- Swap unsalted butter for salted butter and cut the added salt in half.

## Storage

Keep in an airtight container at room temperature for 5 days. Freeze baked cookies or dough balls for up to 3 months.

## FAQ

**Why are my peanut butter cookies crumbly?**

Crumbly cookies usually come from too much flour, overbaking or natural peanut butter. Weigh the flour, use regular peanut butter and take them out while the centers look soft.

**Do I have to make the crisscross?**

No, but flattening the dough is helpful because it does not spread much. The fork press also gives the classic look.

**Can I make peanut butter cookies without flour?**

A flourless version uses only peanut butter, sugar and egg. It is a different, denser cookie, and this recipe is not meant for that swap.

**Should I chill peanut butter cookie dough?**

A short 15 minute chill makes the dough easier to roll and helps the crisscross keep its pattern. A longer chill makes thicker cookies.

**How do I know peanut butter cookies are done?**

The edges should be set and lightly golden, while the centers still look slightly soft. They will firm up as they cool on the sheet.

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Source: https://cookingscientist.com/recipes/peanut-butter-cookies (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846