These stay soft in the middle instead of going dry and crumbly, because there's more peanut butter than flour. Use a smooth, well-stirred jar (not the natural, oily kind) so the dough holds together. The fork crosshatch isn't just for looks; it flattens the thick dough so it bakes evenly.
Everything you need
- 1 cup (258 g) smooth peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- 1¼ cups (156 g) all-purpose flour
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Beat the peanut butter with both sugars until smooth and creamy, about 2 minutes. Beat in the egg and vanilla.
For this step
- 1 cup (258 g) smooth peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 1 tsp vanilla extract
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Add the flour, baking soda and salt and mix just until a soft dough forms. Don't overwork it.
For this step
- 1¼ cups (156 g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp fine salt
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Heat the oven to 180°C / 350°F and line two trays with baking paper.
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Roll the dough into balls, about 1 tablespoon each. Set them on the trays with room to spread, then press each one twice with a fork to make a crosshatch.
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Bake for 10 to 12 minutes, until the edges are set but the centres still look soft. They firm up as they cool.
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Leave on the tray for 5 minutes, then move to a rack.
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Worth knowing
- Use regular jarred peanut butter, not natural stir-and-separate kinds. The oil in natural PB makes the cookies greasy and flat.
- For a sweet-salty finish, press a few flakes of sea salt onto each cookie before baking.
Make it your own
- Press a chocolate kiss into the centre the moment they come out of the oven.
- Fold 100 g chocolate chips into the dough.
Storing & freezing
Airtight at room temperature for 5 days. Freeze the dough balls and bake from frozen, adding 2 minutes.
Frequently asked
How many grams is a cup of peanut butter?
About 258 g per US cup. Peanut butter is dense, so weighing is the most reliable way to measure it.
Can I use crunchy peanut butter?
Yes. It adds little bits of peanut through the cookie. Keep everything else the same.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to cook
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.