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–+ servings
Classic cookies, these peanut butter treats feature signature crisscross fork marks and a sprinkle of coarse salt, cooling on a wire rack.

Classic Peanut Butter Cookies Recipe

Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
 If you're looking for classic peanut butter cookies, this is your recipe. They're crisp on the edges, deliciously soft and crumbly in the middle, and full of peanut flavor. You will LOVE them! 

Ingredients

  • 1 ¼ cup all-purpose flour
  • 2 teaspoons cornstarch
  • ½ teaspoon EACH: baking soda, baking powder, and salt, see notes
  • ½ cup unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar, firmly packed
  • 1 large egg
  • 1 cup unsalted peanut butter, I like salted natural peanut butter
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar, for rolling the cookies
  • Optional: flaky sea salt

Instructions 

  • Preheat your oven to 350 degrees Fahrenheit. In a medium-sized bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt.
    1 ¼ cup all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon EACH: baking soda, baking powder, and salt
    image for recipe instruction: A glass bowl containing flour with a metal whisk resting inside on a gray textured surface, ready to create classic peanut butter cookies.
  • Using electric beaters or a stand mixer, cream the butter, granulated sugar, and brown sugar in a large bowl. Add the egg and mix to combine. Add the peanut butter and vanilla and beat just until mixed. 
    ½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar, 1 large egg, 1 cup unsalted peanut butter, 1 teaspoon vanilla extract
    image for recipe instruction: A hand mixer is blending a light brown Peanut Butter Cookies batter in a clear glass bowl on a light-colored surface.
  • Add the dry ingredients all at once. Mix only until just combined. Do not overmix. 
    image for recipe instruction: A glass bowl containing peanut butter cookie dough is being mixed with an electric hand mixer on a light-colored surface.
  • Scoop the cookie dough using a medium-sized cookie scoop (2 tablespoons) and roll into balls. Place the granulated sugar into a small bowl and roll the cookie dough balls in the sugar.
    ¼ cup granulated sugar
    image for recipe instruction: A bowl filled with white granulated sugar and a single brown dough ball placed on top, ready to be transformed into classic cookies or delicious peanut butter cookies.
  • Place the balls onto an unlined baking sheet. Using a fork, make a crosshatch pattern on top of the cookies, pressing the fork down gently on the cookies. 
    image for recipe instruction: A baking sheet with unbaked Classic Cookies—peanut butter cookies, some rolled in balls and others pressed with a fork for a crisscross pattern. A fork rests on the tray.
  • Bake the cookies for 12 minutes. If you'd like, sprinkle the tops with a little salt when they come out of the oven. Let them cool for 10 minutes before moving them to a cooling rack. 
    Optional: flaky sea salt
    image for recipe instruction: A baking sheet with twelve evenly spaced Peanut Butter Cookies, each featuring a classic crisscross pattern on top.

Notes

Salt: If you use salted butter and peanut butter, omit the additional salt. 
Peanut butter: I don't like processed peanut butter, so I don't keep it in my kitchen. This recipe has been tested using natural peanut butter many times, and the results are excellent. Natural peanut butter has more peanut flavor, and you can taste that in these cookies. 
Serving: 1 cookie, Calories: 182kcal, Carbohydrates: 21g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 17mg, Sodium: 133mg, Potassium: 94mg, Fiber: 1g, Sugar: 10g, Vitamin A: 128IU, Calcium: 13mg, Iron: 1mg