Homemade Peanut Butter Cookies
These are the peanut butter cookies I grew up with. The two keys to making them great are browning half the butter for a deep, nutty flavor and using a mix of brown and white sugar for the perfect chewy texture. The cross-hatch pattern isn't just for looks; it helps the dense dough bake evenly.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 16 tablespoons unsalted butter 2 sticks, divided
- 1 1/4 cups packed dark brown sugar
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter use a standard brand like Jif, not natural
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup roasted salted peanuts, roughly chopped
- 1 cup semi-sweet chocolate chips
- Flaky sea salt for topping
Method
- Brown 1 stick butter in light-colored saucepan over medium heat until deep brown and nutty.
- Pour into large bowl and stir in remaining cold butter until melted.
- Whisk in both sugars, then peanut butter until smooth.
- Add eggs and vanilla, whisk to combine.
- Mix flour, baking soda, and kosher salt separately, then fold into wet ingredients.
- Fold in chopped peanuts and chocolate chips.
- Scoop 2-tablespoon dough balls onto parchment-lined baking sheets, 2 inches apart.
- Create crosshatch pattern with fork dipped in water.
- Sprinkle with flaky sea salt.
- Bake at 375°F for 10-12 minutes until edges are golden but centers slightly underdone.
- Cool 5 minutes on sheets, then transfer to wire rack.
Notes
Use standard creamy peanut butter (like Jif), not natural style.