Classic Homemade Peanut Butter Cookies
Easy homemade peanut butter cookies recipe with classic crosshatch pattern. Simple ingredients, tender texture, ready in 40 minutes.
Ingredients
- 1 cup creamy peanut butter, at room temperature
- 4 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- ⅜ cup packed brown sugar
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- Pinch of fleur de sel for topping (optional)
Instructions
- 1
Allow the peanut butter and butter to sit at room temperature for 15-20 minutes so they blend smoothly without overmixing.
- 2
Combine the room-temperature peanut butter and softened butter in a large mixing bowl, then cream together for 2-3 minutes until the mixture lightens in color and texture.
- 3
Beat in the granulated sugar and brown sugar gradually, continuing to mix until the combination is fluffy and pale, about 3-4 minutes total.
- 4
Crack the egg into a small bowl, whisk it gently to break the yolk, then add it to the peanut butter mixture along with the vanilla extract.
- 5
Mix on low speed just until the egg and vanilla are incorporated, being careful not to overmix at this stage.
- 6
Whisk together the flour, baking soda, and sea salt in a separate small bowl to distribute the leavening agent evenly.
- 7
Fold the dry ingredients into the wet mixture using a rubber spatula or wooden spoon, stirring only until no flour streaks remain—do not overmix or the cookies will become tough.
- 8
Cover the dough with plastic wrap and refrigerate for 15-30 minutes to prevent excessive spreading during baking.
- 9
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- 10
Scoop the dough using a cookie scoop or rounded tablespoon, placing balls about 2 inches apart on the prepared baking sheets.
- 11
Gently flatten each dough ball with the tines of a fork, pressing down in one direction, then rotate the cookie 90 degrees and press again to create the classic crosshatch pattern.
- 12
Bake for 10-12 minutes until the edges are golden brown but the centers still appear slightly underdone and soft to the touch.
- 13
Remove the baking sheets from the oven and let the cookies rest on the hot pan for 5 minutes to set gently.
- 14
Transfer the cookies to a wire cooling rack using a thin spatula and allow them to cool completely, about 15-20 minutes, before serving or storing.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | Whole wheat pastry flour | Increases fiber content and provides more sustained energy release, helping stabilize blood sugar levels |
| Granulated sugar and brown sugar | Coconut sugar or monk fruit sweetener blend | Reduces glycemic impact and blood sugar spikes while maintaining sweetness and cookie structure |
| All-purpose flour | Almond flour mixed with ½ cup all-purpose flour | Boosts protein content and healthy fats while reducing overall carbohydrate load; supports anti-inflammatory benefits |
| Unsalted butter | Coconut oil or ghee | Provides healthy fats and may reduce inflammatory markers; ghee offers better heat stability and digestibility |
| Granulated and brown sugar | Maple syrup (reduce to ½ cup total and decrease egg to ½ egg) | Provides antioxidants and minerals; lower glycemic index than refined sugar while supporting blood sugar stability |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 24)
| Calories | 138 |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | 8mg |
| Sodium | 116mg |
| Carbohydrates | 13g |
| Fiber | 2g |
| Sugar | 9g |
| Protein | 5g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
