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Sasha’s Classic Crispy-Tender Peanut Butter Cookies

Close-up of four golden brown peanut butter cookies with classic crisscross fork marks, served on a white plate.
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Make the best peanut butter cookies with crispy edges and a soft center using this straightforward, classic recipe from Sasha.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until creamy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheets.
  7. Use a fork to press down on each ball to create the classic crosshatch pattern, pressing once in one direction, then once perpendicular to the first press.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers may look slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use creamy peanut butter rather than natural or oil-separated types.
  • If you prefer a slightly chewier cookie, reduce the baking time by one minute.
  • Chill the dough for 30 minutes before rolling for thicker cookies that spread less.

Nutrition

Find it online: https://savorsensations.com/peanut-butter-cookies-texture-secret/