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Print: Soft Peanut Butter Cookies with a Fork Crosshatch

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Soft Peanut Butter Cookies with a Fork Crosshatch

Ingredients · Serves 30 · Prep 20 min · Total 40 min

  • 1 ½ cups all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • ½ cup unsalted butter, softened
  • 1 cup creamy peanut butter, regular no-stir style, not natural
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ¼ cup granulated sugar, for rolling
simmerbee.com/r/peanut-butter-cookies-classicSimmerbeeCard 1 · front

Soft Peanut Butter Cookies with a Fork Crosshatch

Steps

  1. Heat the oven to 350°F (175°C) and line two sheet pans with parchment.
  2. Whisk the flour, baking soda, baking powder and salt in a small bowl.
  3. In a large bowl, beat the butter, peanut butter, 1/2 cup granulated sugar and the brown sugar until smooth and fluffy.
  4. Beat in the egg and vanilla, then mix in the flour mixture on low until a soft dough forms.
  5. Roll the dough into 1 1/4-inch balls (about 1 1/2 tablespoons each) and roll each ball in the extra sugar. Space them 2 inches apart on the pans.
  6. Press each ball flat with the back of a fork, then press again in the other direction to make a crosshatch. Dip the fork in sugar if it sticks.
  7. Bake until the edges are just set and lightly golden. The middles will look soft, which is what you want.
  8. Cool on the pans 5 minutes before moving them to a rack; they are fragile while warm.