Soft & Chewy Peanut Butter Cookies

These are the real thing. Soft for days, deep peanut flavor, and that classic fork crosshatch on top. No tricks, no shortcuts — just a solid cookie done right.

This was the third bake in the series and the first one I shot fully cinematic. It earned its place: Taste 9, Texture 9, Appearance 7. Keeper.

Why this recipe works

• The chill is non-negotiable. 30–60 minutes in the fridge gives you thick, controlled cookies instead of flat discs. Don't skip it.

• Don't flatten completely. Press the fork twice — vertical, then horizontal — and leave them 12–15 mm thick. They need that height to stay chewy.

• Pull them early. The centers should still look slightly soft when they come out. They finish on the sheet. Wait for them to look "done" and you've already gone too far.

Ingredients

• 115 g unsalted butter, softened

• 180 g creamy peanut butter (Jif/Skippy-style — not natural)

• 100 g granulated sugar

• 100 g light brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 190 g all-purpose flour

• 3/4 tsp baking soda

• 1/2 tsp fine salt

Method

1. Cream the butter and peanut butter 1–2 minutes. Add both sugars and beat 2–3 minutes more, scraping halfway — smooth and slightly fluffy.

2. Mix in the egg and vanilla until fully incorporated. Scrape the bowl.

3. Whisk the flour, baking soda, and salt; add in two additions and mix on low just until the flour disappears. Don't overmix.

4. Cover and chill 30–60 minutes.

5. Scoop ~40 g balls and roll smooth between your palms. Space them well on a parchment-lined sheet.

6. Fork crosshatch: press twice, once vertically, once horizontally. Aim 12–15 mm thick.

7. Bake at 175 °C (350 °F) for 10–12 minutes. Pull when the edges are set and centers still look slightly soft.

8. Cool 5–10 minutes on the sheet, then move to a rack.

Baker's notes

The natural-peanut-butter version of this cookie is a different (drier) cookie — stick with the regular creamy stuff. These stay soft for 2+ days in an airtight container, if they last that long.

Print

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Soft & Chewy Peanut Butter

Yield: 18-22

Author: Craig

These soft & chewy peanut butter cookies are everything the classic should be — deep peanut flavor, tender centers, and that signature fork crosshatch on top. Simple ingredients, one bowl, and a chill that makes all the difference. Let's make some cookies.

Ingredients

• 115 g unsalted butter, softened
• 180 g creamy peanut butter (Jif/Skippy-style; not natural — oil separation changes the dough)
• 100 g granulated sugar
• 100 g light brown sugar
• 1 large egg (50 g)
• 1 tsp vanilla extract
• 190 g all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp fine salt

Instructions

1. Cream butter and peanut butter on medium speed 1–2 minutes. Add both sugars; beat 2–3 minutes more, scraping halfway. Smooth and slightly fluffy — don't take it to an extreme.
2. Add egg and vanilla; mix on medium-low until fully incorporated. Scrape the bowl.
3. Whisk flour, baking soda, and salt. Add in two additions; mix on low only until the flour disappears. Don't overmix.
4. Cover and refrigerate 30–60 minutes — gives thicker, more controlled cookies.
5. Scoop ~40 g balls; roll smooth between palms. Place on parchment-lined sheet with plenty of room.
6. Fork crosshatch: press twice — once vertically, once horizontally. Don't flatten completely; aim 12–15 mm thick before baking.
7. Bake at 175 °C / 350 °F for 10–12 minutes. Pull when edges are set, centers still look slightly soft, tops have small cracks, bottoms lightly golden. Don't wait for the centers to look fully baked — they set on the sheet.
8. Cool 5–10 minutes on the sheet, then transfer to a rack.

Notes

Optional upgrade:

Add 100 g chopped milk or semisweet chocolate to the dough, or press chocolate pieces onto tops right after baking with a pinch of flaky sea salt.