Soft Nutty Peanut Butter (Printable Version)

Soft and chewy nutty peanut butter treats with a distinctive crosshatch finish.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon fine salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup creamy peanut butter
07 - 3/4 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ For Finishing

11 - 2 tablespoons granulated sugar (optional, for rolling)

# Method:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
04 - Mix in the egg and vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
06 - Scoop approximately 1 tablespoon of dough per cookie. Roll into balls, and optionally roll in granulated sugar.
07 - Place dough balls on the prepared sheets about 2 inches apart. Press down twice with a fork in a crisscross pattern.
08 - Bake for 10 to 12 minutes until edges are lightly golden and centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're ridiculously easy to make but taste like you spent hours fussing over them.
  • That golden crosshatch isn't just pretty—it means you nailed the texture and they'll be perfectly chewy inside.
  • The peanut flavor is honest and straightforward, no fancy ingredients needed.
02 -
  • Don't overbake these—the moment you see golden edges, pull them out, even if the centers look slightly soft; they firm up perfectly as they cool.
  • Room temperature ingredients mix smoother and create a better texture; cold butter and eggs create pockets and uneven cooking.
  • The crosshatch isn't just decoration—pressing down helps the cookie bake evenly and creates that ideal chewy-to-crispy ratio.
03 -
  • If your peanut butter is the kind with oil on top, stir it in before measuring so you get the full peanut butter content and your cookies won't be greasy.
  • Chill the dough for 15 minutes before baking if you're having trouble with them spreading too wide; cold dough bakes more evenly.
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