Peanut Butter Cookies

Kitchen Tested
  • Yield 24 pieces
  • Prep 15 mins
  • Cook 15 mins

Kids and grown-ups alike adore these traditional cookies.

peanut butter cookies
Mark Boughton Photography / styling by Teresa Blackburn

The origin of the crisscross that marks the top of peanut butter cookies is a culinary mystery. But when you see it, you know exactly what kind of cookie it is.


1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
3/4 cup peanut butter
1/2 cup granulated sugar, plus 2 1/2 tablespoons
1/2 cup brown sugar, packed
1 egg
1/2 cup coarsely chopped lightly salted dry-roasted peanuts


  1. Preheat oven to 350F.
  2. Sift flour, baking soda and salt onto a pice of wax paper. Beat butter and peanut butter until creamy with a mixer at medium speed. Add 1/2 cup granulated sugar, brown sugar and egg; beat until evenly blended.
  3. Reduce speed to low and add flour mixture; beat just until incorporated. Add peanuts and beat just until evenly distributed.
  4. Shape into balls, using a heaping tablespoon dough for each. Roll balls in 2 1/2 tablespoons granulated sugar.
  5. Place 2-inches apart on parchment-lined cookie sheets.
  6. With tines of fork, press a crisscross on each cookie and flatten to about 1/2-inch. Bake 13 minutes, or until edges are golden brown.
  7. Cool 3 minutes on cookie sheet on wire rack. Transfer to wire rack to cool completely.

Recipe by Jean Kressy.



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