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Cookies

Classic peanut butter cookies

A familiar cross-hatched cookie with brown sugar and a soft, chewy peanut-butter centre.

Based on PJ Hamel’s King Arthur Baking recipe ↗

Time
27 minutes
Makes
About 24 cookies
Oven, conventional
175°C / 350°F

Before you begin

Read the whole recipe, then get these ready.

  • Two baking trays
  • Baking paper
  • Electric beater
  • Fork

Conventional creamy peanut butter gives the most predictable texture for a first attempt.

Ingredients

Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.

Let’s bake

  1. 1

    Heat the oven to 175°C (350°F) and line two trays.

  2. 2

    Beat butter, sugars, egg, vanilla and peanut butter until smooth.

  3. 3

    Mix in flour, baking soda and salt. Scoop balls onto the trays and press a cross-hatch with a fork.

  4. 4

    Bake 12–16 minutes, until the edges barely colour. Cool on a rack.

Your baking notes

Notes stay on this device.