Deeply nutty, gloriously simple peanut butter cookies with the classic fork-pressed crosshatch pattern — soft in the centre, just crisp at the edges, and one of the most satisfying cookies in existence.
About This Recipe
Peanut butter cookies are among the most forgiving and rewarding cookies to bake. The peanut butter provides so much flavour, fat, and structure that the recipe is almost self-correcting — the ratio of ingredients is wide enough that small variations in technique produce consistently good results. This makes them an ideal recipe for bakers of all levels and particularly for baking with children.
The choice of peanut butter matters. Commercial smooth peanut butter, with its added sugar and stabilisers, produces cookies with a slightly sweeter, more uniform flavour and a softer texture. Natural peanut butter, with its more intense, savoury peanut flavour and higher oil content, produces cookies with more character and a slightly crumblier texture. Both are valid choices and personal preference is the deciding factor.
The fork-pressed crosshatch pattern that defines the classic peanut butter cookie is not merely decorative. Peanut butter dough is dense and does not spread much on its own during baking. The crosshatch press flattens the dough to ensure even baking all the way through. Without it, the centre would remain dense and raw while the exterior baked. It is also, of course, immediately recognisable and satisfying to make.
History & Origins
Peanut butter cookies became popular in the United States in the 1910s and 1920s as commercial peanut butter production expanded following its popularisation at the 1904 St. Louis World’s Fair. The three-ingredient peanut butter cookie, made with only peanut butter, sugar, and egg, became particularly famous in the 1930s as an economical recipe during the Depression era. The crosshatch fork press appears in peanut butter cookie recipes from at least the 1930s and has become one of the most recognisable visual identifiers of any cookie.
Why It’s Easy To Make
Can be made with as few as 3 ingredients. No special equipment needed. Extremely forgiving technique.
Peanut Butter Cookies
Course: Baking, Cookies10
servings10
minutes12
minutes2800
kcalIngredients
•t125g unsalted butter, softened
•t260g smooth peanut butter
•t150g brown sugar
•t100g white sugar
•t2 large eggs
•t1 tsp vanilla extract
•t180g plain flour
•t1 tsp bicarbonate of soda
•t0.5 tsp salt
Directions
- Preheat oven to 180°C. Line baking trays with baking paper.
- Beat butter, peanut butter and both sugars together until smooth and combined.
- Add eggs and vanilla. Beat until well incorporated.
- Add flour, bicarbonate of soda and salt. Mix until a dough forms.
- Roll into balls slightly smaller than a golf ball. Place on prepared trays.
- Press each ball with a fork in two directions to create the classic crosshatch pattern.
- Bake for 10 to 12 minutes until edges are golden and centres are just set.
- Cool on tray for 5 minutes before transferring.
Notes
- Natural peanut butter can separate — stir it thoroughly before measuring.
The cookies will look underdone when pulled from the oven. This is correct. They firm up considerably as they cool.
Press the fork crosshatch firmly enough to flatten the cookie to about 1cm thickness for even baking.
A sprinkle of flaky salt on top before baking elevates these considerably.
Make Ahead Tips
Dough keeps in the fridge for 3 days. Roll into balls, press, and freeze on a tray before transferring to a bag for up to 3 months. Bake from frozen at 180°C for 13 minutes. Baked cookies keep for 5 days.
Storage & Serving
Store in an airtight container at room temperature for up to 5 days. Peanut butter cookies firm up more than most on the second day but remain delicious. Freeze for up to 3 months. These travel exceptionally well and are one of the best cookies for packing in boxes as gifts or for packed lunches as they are sturdy and do not crumble easily.
Variations & Substitutions
Press a milk chocolate or dark chocolate Hershey kiss or chocolate button into the centre of each cookie immediately after baking for peanut butter blossom cookies. Add 100g of chocolate chips to the dough. Replace peanut butter with almond or cashew butter for a different nut flavour. Make the flourless 3-ingredient version by combining 260g peanut butter, 200g sugar and 1 egg — roll, press, bake at 180°C for 10 minutes.
