The Ultimate Soft & Chewy Peanut Butter Cookies (Classic Crosshatch Recipe)

There are some recipes that just hit different, and for me, the classic peanut butter cookie is at the top of that list. This isn’t a fancy, gourmet cookie with a mile-long ingredient list. This is the one you grew up with: soft in the center, perfectly golden and crumbly around the edges, and complete with that iconic cross-hatch pattern pressed right into the top.

As a lifelong baker and professional food writer, I’ve tried dozens of peanut butter cookie recipes. Too often, they turn out dry, crumbly, or flat. This recipe, however, is the result of endless testing to get the texture just right. The secret is the combination of creamy peanut butter, room temperature butter, and the mix of brown and granulated sugar—it guarantees a rich flavor and that perfectly chewy bite.

This is the recipe I turn to when I need a serious dose of comfort food. It’s simple enough for a weeknight but so good that people will swear you bought them from a bakery. Ready to bake some magic? Let’s get into it.

— Jason Griffith

Why I Love This Recipe

I have a deep connection to this classic dessert, which is probably why I’ve also perfected recipes like The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made A Lot). This peanut butter cookie, in particular, is my favorite because:

• The Texture is Perfect: It’s chewy, soft, and never dry. The use of both white and brown sugar is crucial here for moisture and spread.
• Simple, Classic Flavor: It highlights the pure, salty-sweet goodness of peanut butter without overpowering it with too many add-ins.
• A One-Bowl Wonder: You can do all the mixing in one stand mixer bowl, which keeps cleanup minimal.
• It’s Nostalgic: That fork-pressed cross-hatch isn’t just for looks; it helps with even baking and screams “classic American dessert.”

Ingredients

To achieve cookie perfection, make sure all your refrigerated ingredients (butter and eggs) are at room temperature. This is vital for a smooth, homogenous dough that bakes up soft.

Ingredient	Quantity	Notes
Creamy Peanut Butter	141​ cups	Use standard creamy peanut butter (like Jif or Skippy), not natural/organic with separated oil, which can affect the texture.
Salted Butter	1 cup	Must be softened to room temperature.
Light Brown Sugar	141​ cups	Packed down when measuring. Adds moisture and chewiness.
Granulated Sugar	43​ cup	Provides structure and helps with browning and crispy edges.
Large Eggs	2	Room temperature is key for emulsification.
Vanilla Extract	121​teaspoon	Don’t skip this—it enhances all the other flavors.
All-Purpose Flour	2 cups	Use the scoop and level method for accuracy.
Baking Soda	1 teaspoon	The leavening agent that helps the cookies rise and spread slightly.

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Swaps and Notes

• Peanut Butter: While I recommend classic creamy, you can use crunchy peanut butter for an extra textural element. Again, avoid the oily, natural kinds.
• Salted vs. Unsalted Butter: The recipe calls for salted butter which balances the sweetness beautifully. If you only have unsalted, add 41​ teaspoon of salt to the dry ingredients.
• Chill Time (Optional but Recommended): While not in the original instructions, chilling the dough for 30 minutes to an hour will result in a slightly thicker, less-spreading cookie. If you like a flatter cookie, skip the chill!
• Sugar Rolling: For extra sparkle and crunch, roll the dough balls in a bowl of granulated sugar before pressing the cross-hatch.

Instructions: The Recipe Steps

This recipe is straightforward, but technique matters! Follow these steps for the perfect result every time.

1. Prep the Oven and Pans: Preheat your oven to 350∘F. Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and promotes even baking.
2. Cream the Fats: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and the softened butter until the mixture is smooth and fully combined.
3. Add Sugars: Incorporate the brown sugar and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 2–3 minutes. This step incorporates air and is essential for a soft cookie.
4. Mix in Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Follow this by mixing in the vanilla extract. Scrape down the sides of the bowl.
5. Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour and baking soda. Whisking is important to distribute the baking soda evenly.
6. Form the Dough: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined. Stop mixing as soon as you no longer see streaks of flour. Overt-mixing will develop the gluten and result in a tougher cookie.
7. Shape and Press: Scoop the dough into 2-Tablespoon size balls. Place them about 3 inches apart on the prepared baking sheets. Using a fork, gently press down on the cookie dough ball to create the classic cross-hatch pattern.
8. Bake: Bake for 12–13 minutes, or until the edges are golden brown and the tops are no longer glossy. They may look slightly underdone in the center, but they will continue to set up as they cool.
9. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes. This is a crucial step as they finish baking and gain stability. Then, transfer them to a wire rack to cool completely.

Tips for Success

• Measure Flour Correctly: Spoon the flour into your measuring cup and then level it off with a knife. Do not scoop the flour directly with the cup, as this compacts it and you’ll end up with too much, leading to dry cookies.
• Room Temperature is Non-Negotiable: Make sure your butter and eggs are truly at room temp. Cold ingredients won’t emulsify properly, which leads to a dense, unevenly textured cookie dough.
• Don’t Overbake: The difference between a perfect chewy cookie and a dry, hard one is often just a minute or two. Pull them out when the centers are almost set.

Serving Suggestions and Pairings

These cookies are perfect on their own, but if you want to elevate the experience, try these pairings:

• Beverage: Nothing beats a tall glass of cold milk with a peanut butter cookie. For a grown-up treat, a bold cup of hot coffee or espresso is an ideal complement.
• Ice Cream Sandwich: Cool them completely and sandwich a scoop of vanilla or chocolate ice cream between two cookies.
• Sweet Sip: For a fruity, refreshing option, a glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days cuts through the richness beautifully.

Nutritional Information Per Serving

• Serving Size: 1 cookie (Makes approximately 24 cookies)
• Calories: 220–240 kcal (approx.)
• Fat: 13g–15g
• Carbohydrates: 22g–25g
• Protein: 4g–5g

Note: This is an estimated nutritional breakdown and can vary based on specific ingredient brands and exact cookie size.

Storage and Leftover Tips

• Storage at Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft for the first few days, then slowly begin to firm up.
• Freezing Baked Cookies: Place the cooled cookies in a single layer in a freezer-safe zip-top bag or container. They can be frozen for up to 3 months. Thaw at room temperature.
• Freezing Dough Balls: Scoop and press the dough balls, then freeze them on a sheet pan until solid. Transfer the frozen dough balls to an airtight bag. Bake straight from frozen, adding 2–4 minutes to the total baking time.

More Recipes You Will Love

If you’re a peanut butter fanatic like me, or just love a classic home-baked treat, you’ll definitely want to check out these other favorites:

• For another no-bake peanut butter treat: These No-Bake Peanut Butter Oatmeal Bars Are My Favorite Snack to Keep On Hand
• Another easy, classic cookie: These Old School No-Bake Cookies Never Fail Me (And I’ve Made Them 100 Times)
• For the ultimate decadent dessert mashup: These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
• If you have a ripe banana sitting on your counter: This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas

Final Thoughts

There’s a reason this cookie has been a staple in lunchboxes and cookie jars for generations—it’s the definition of simple perfection. It reminds us that sometimes, the most basic recipes are the most satisfying. Bake a batch today, share them with someone you love, and watch the smiles appear.

If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag us on social media. Happy baking!