In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (3–5 mins).
Beat in eggs one at a time, then add vanilla and peanut butter. Mix until smooth.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Dough will be thick.
3. Shape & Press:
Scoop dough into 1-inch balls (about 2 tbsp each).
Roll each ball in granulated sugar.
Place on baking sheets, spacing 2 inches apart.
Use a fork to press down each cookie in a crisscross pattern — first one direction, then rotate 90° and press again.
4. Bake:
Bake 8–10 minutes, until edges are lightly golden but centers still look slightly soft.
Let cool on baking sheet 5 minutes, then transfer to wire racks to cool completely.
💡 Tips & Variations:
Chewier cookies? Use all brown sugar instead of half white.
Crispier cookies? Bake 1–2 minutes longer or use less butter.
Extra peanut butter flavor? Add 1 tsp peanut butter extract or sprinkle with flaky sea salt after baking.
Gluten-free? Substitute GF all-purpose flour blend (add ½ tsp xanthan gum if not included).
Vegan? Use plant-based butter and flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
These peanut butter cookies are simple, satisfying, and totally addictive — exactly like your photo! The crisscross pattern, golden color, and soft texture make them instantly recognizable.
Let me know if you want a chocolate chip version, a no-bake option, or a “loaded” cookie with chocolate drizzle or Reese’s pieces! 🍪🥜✨ (And yes — EAT. Don’t pass.)
