Peanut Butter Cookies

Kiley Burke


  • 3/4 Cups  butter, soft
  • 3/4 Cups  smooth peanut butter
  • 1/2 Cup  light brown sugar
  • 1/2 Cup  granulated sugar
  • large egg
  • 1/2 Teaspoon  vanilla extract
  • 2 Cups  all-purpose flour
  • 3/4 Teaspoons  baking soda
  • 3/4 Teaspoons  Kosher salt

Easy to make, these peanut butter cookies wouldn't be complete without their crosshatch pattern. Chef Evan Packer suggests using a higher-end peanut butter so that your cookies do not come out too sweet. 


Preheat the oven to 350 degrees. 

In the bowl of a stand mixer with a paddle attachment, combine the butter, brown sugar, and granulated sugar and mix until just combined. Do not overmix so that the butter begins to melt. Add the peanut butter, vanilla, and egg and mix until just combined. Fold in the dry ingredients and mix until just combined. On a baking sheet, portion the dough into 2-ounce balls spaced evenly apart and use a fork to press the crosshatch pattern into each ball. Bake until golden brown along the edge, about 10-13 minutes. Allow to cool before removing from sheet tray. 

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