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Soft peanut butter cookies with fork marks
Vagner Carvalho

Soft Peanut Butter Cookies

A fork-marked peanut butter cookie should have tender centers, gently crisp edges, and enough peanut flavor to stand on its own. This dough uses both brown and white sugar: brown sugar holds moisture, while white sugar helps the edges set.
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Prep Time 20 minutes
Cook Time 24 minutes
Resting, Chilling or Cooling 35 minutes
Total Time 1 hour 19 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 115 g unsalted butter softened
  • 130 g smooth peanut butter regular, not separated natural peanut butter
  • 100 g light brown sugar packed
  • 100 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 180 g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt

Method
 

  1. Beat butter, peanut butter, and both sugars for 2 minutes until creamy. Mix in egg and vanilla.
  2. Whisk flour, baking soda, and salt. Add to the butter mixture and mix just until a soft dough forms. Cover and chill 30 minutes.
  3. Heat oven to 350°F (175°C). Line two baking sheets. Divide into 24 balls, about 29 g each; space 2 inches apart. Press each gently with a fork in two directions.
  4. Bake one tray at a time for 11 to 13 minutes, until the edges are lightly golden and the tops look set. Do not wait for the centers to become hard.
  5. Cool on the sheet 5 minutes, then transfer carefully to a rack.

Notes

Nutrition is an estimate per serving, based on the stated yield. Actual values vary by brands and optional toppings. Times are estimates; use the visual and temperature cues in the method.