Classic Soft Nutty Cookies (Printable)

Soft, chewy treats featuring creamy peanut butter and a classic crisscross pattern.

# What You 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 light brown sugar, packed
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ For Finishing

11 - 2 tablespoons granulated sugar (optional for rolling)

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
04 - Add egg and vanilla extract to the butter mixture. Mix until fully combined.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined without overmixing.
06 - Scoop approximately 1 tablespoon of dough per cookie. Roll each into a ball, optionally rolling in granulated sugar.
07 - Place dough balls 2 inches apart on prepared sheets. Using a fork, press down twice in a crisscross pattern to flatten.
08 - Bake for 10 to 12 minutes until edges turn lightly golden while centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're soft and chewy in the middle with just enough structure to hold that perfect crosshatch.
  • The combination of creamy and brown sugar creates this unexpected depth that makes people ask for the secret ingredient.
  • You can make a batch in less than an hour from start to finish, including cooling time.
02 -
  • The cookies will look slightly underbaked when you pull them out—this is exactly right, and overbaking them even a minute or two makes them dry.
  • Room temperature butter and peanut butter mix faster and more smoothly than cold ones, so pull them out of the fridge about thirty minutes before you start.
03 -
  • Use chunky peanut butter instead of creamy for cookies with texture, or do a mix of both.
  • Press the fork into the dough with firm, even pressure so your crosshatch pattern is visible and evenly distributed.
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