Classic Soft Nutty Cookies (Printable format)

Soft, nutty cookies with a chewy texture and a distinctive crosshatch pattern.

# What You’ll 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)

# Directions:

01 - Set oven temperature to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
03 - Using a mixer, beat softened butter, peanut butter, granulated sugar, and brown sugar until light and creamy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the creamed mixture and mix until fully blended.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
06 - Scoop approximately 1 tablespoon of dough for each cookie, roll into balls, and optionally roll in granulated sugar.
07 - Place dough balls on prepared sheets 2 inches apart. Flatten each ball with a fork twice in a crisscross pattern.
08 - Bake for 10 to 12 minutes until edges are lightly golden and centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

# Expert Advice:

01 -
  • They're forgiving enough for a beginner but impressive enough to feel homemade in the best way.
  • The chewy center with slightly crispy edges is exactly what makes peanut butter cookies worth the seven-minute kitchen investment.
02 -
  • Overbaking these by even 2 minutes turns them from chewy to hard and dry—learn to pull them out when they still look a tiny bit soft.
  • Cold dough makes them thicker and cake-like; room temperature dough spreads just right into that perfect chewy circle.
03 -
  • Use a cookie scoop instead of a spoon—it keeps all your cookies the same size so they bake at exactly the same rate.
  • Room temperature ingredients blend faster and more smoothly than cold ones, which actually saves you time and gives better texture.
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