Chewy Peanut Butter Cookies Recipe

Peanut Butter Cookies with criss cross marksstacked

4.57 from 16 votes

These classic criss-cross peanut butter cookies are hard to resist. They are soft, buttery, and packed full of peanut butter flavor.

Prep Time15

Cook Time8

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 162kcal

Author: The Carefree Kitchen

Ingredients

1/2 cup butter room temperature
3/4 cup peanut butter Jif or similar brand
1¼ cups light brown sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon salt
1 tablespoon milk
1¾ cups all-purpose flour
3/4 teaspoon baking soda

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In the bowl of a standing mixer, add the room temperature butter, peanut butter, and brown sugar. Using the paddle attachment, cream until light and fluffy, or about 3 minutes.
Add the egg, slowly mix to combine, then add the vanilla, salt, and milk. and mix on low speed to combine.
In a separate bowl, whisk together the flour and baking soda, then add this to the butter mixture and mix on low, just until combined. Scrape down the sides of the bowl as needed to be sure there are no lumps of butter in your dough.
Once mixed, scoop and roll the cookie dough into 1¼" balls and place about 2" apart on a baking sheet lined with parchment paper or a silpat. Use a fork to flatten the cookies, creating a cross pattern.
Bake in your preheated oven for 7-8 minutes, or until the bottoms are very lightly browned.
Remove from the oven and let the cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack. Enjoy!

Video

Notes

Storing instructions: store leftover cookies in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Make-ahead tips: make the dough, scoop, and add criss cross fork marks before freezing for up to 3 months. Once you are ready to bake, remove them from the freezer and transfer to a baking sheet lined with parchment paper. You can let them thaw in the fridge overnight, or bake them straight from the freezer and add on another 1-2 minutes of baking time.

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