Chewy Peanut Butter Cookies with Crisscross Tops

Why You’ll Love This Recipe

• Chewy centers with lightly crisp, sugary edges and a kiss of flaky sea salt.
• Classic crisscross look with dependable spread and no fussy steps.
• Everyday pantry ingredients, ready in under an hour.
• Works with standard creamy peanut butter; easy to scale or freeze.

Grocery List

• Produce: None
• Dairy: Unsalted butter; Eggs; Milk (optional)
• Pantry: All-purpose flour; Baking soda; Baking powder; Fine sea salt; Flaky sea salt; Creamy no-stir peanut butter; Granulated sugar; Light brown sugar; Vanilla extract

Full Ingredients

Cookie Dough

• 1 1/2 cups (180 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup (113 g) unsalted butter, softened to room temperature
• 1 cup (260 g) creamy no-stir peanut butter
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 tsp pure vanilla extract
• 1 tbsp milk (optional, for extra softness)

For Rolling & Finishing

• 1/4 cup (50 g) granulated sugar, for rolling
• Flaky sea salt, for topping (about 1 to 1 1/2 tsp, to taste)

Step-by-Step Instructions

Step 1: Preheat and prep your pans

Position racks in the upper and lower thirds of the oven. Preheat to 350°F (175°C). Line two rimmed baking sheets with parchment paper or silicone mats. This prevents sticking and promotes even browning.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and fine sea salt until well combined. Set aside. Pre-mixing ensures the leaveners distribute evenly for a consistent texture.

Step 3: Cream the butter, peanut butter, and sugars

In a large bowl with a hand mixer (or a stand mixer fitted with the paddle), beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape the bowl and paddle well; proper creaming traps air and builds chew with a tender crumb.

Step 4: Add egg, yolk, and vanilla

Beat in the egg, egg yolk, and vanilla on medium speed until smooth and glossy, about 30–45 seconds. If using, mix in the milk just until incorporated. Scrape down the bowl to catch any streaks.

Step 5: Bring the dough together and chill

Add the dry ingredients to the bowl and mix on low just until no streaks of flour remain. Do not overmix. Cover and refrigerate the dough for 20 minutes; this quick chill helps minimize spread and intensifies the peanut flavor for chewier centers.

Step 6: Portion, roll, and make the crisscross

Pour the rolling sugar into a shallow bowl. Scoop dough into 1 1/2 tablespoon (about 30 g) portions and roll into balls. Coat each ball lightly in sugar and arrange 2 inches apart on prepared sheets. Dip a fork in sugar and press each ball twice in a perpendicular pattern to form the classic crisscross, flattening to about 1/2 inch thick. Sprinkle a few flakes of sea salt on each cookie.

Step 7: Bake and cool

Bake 9–11 minutes, rotating the sheets front-to-back and top-to-bottom halfway through. The cookies are done when edges look set and the centers are slightly puffy and soft—they will finish setting as they cool. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. The result: chewy middles, delicate edges, and a salty-sweet finish.

Pro Tips

• Use creamy no-stir peanut butter for reliable structure; natural varieties can cause excess spread. If using natural, chill 30–40 minutes and add an extra 1–2 tbsp flour if needed.
• Weigh your flour (180 g) for best texture; too much flour makes dry cookies.
• Underbake slightly for maximum chew—pull them when centers still look soft.
• Fork sticking? Dip tines in sugar between presses to keep the crisscross clean.
• For a thicker cookie, scoop dough, chill shaped balls 30 minutes, then crisscross and bake.

Variations

• Chocolate-Dipped: Once cooled, dip half of each cookie in melted dark chocolate; sprinkle a few salt flakes before it sets.
• Crunchy Peanut Twist: Use crunchy peanut butter or fold in 1/2 cup (70 g) roasted salted peanut pieces.
• Brown-Butter Upgrade: Brown the butter, cool until solid but soft, then proceed. Add 1 extra tablespoon milk to replace moisture lost during browning.

Storage & Make-Ahead

Store baked cookies airtight at room temperature for up to 5 days. To freeze baked cookies, cool completely, then freeze up to 2 months; thaw at room temperature. For make-ahead dough, scoop into balls and freeze on a sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen: roll in sugar, crisscross, and bake 10–12 minutes.

Nutrition (per serving)

Approximate per cookie (1 of 24): 170 calories; 10 g fat; 19 g carbohydrates; 1 g fiber; 10 g sugars; 4 g protein; 110 mg sodium.