Peanut butter cookies: my recipe for crispy on the outside and soft on the inside

I have a weakness for peanut butter cookies when I'm craving something truly comforting and easy. I've tested and retested them to find exactly what I love: a slightly crispy edge, a soft center, and that aroma of roasted peanuts that hits you as soon as you open the oven.

The base of the recipe is very classic: butter + sugars + egg, then peanut butter, flour, and a little baking powder. The little traditional touch I absolutely keep is the crisscross pattern made with a fork: it compacts the mixture just enough and gives it that iconic look. And above all, you avoid overbaking them: they finish firming up as they cool.

As for the "seasonal" aspect, I simply add a touch of vanilla and a little salt (and if your peanut butter is already quite salty, you use a light touch).

Nutritionally, it's a more "dense" cookie than some: peanut butter provides protein and good fats, so two cookies really fill you up!

If you like to customize them, you can play with the thickness (thicker = softer) or the size (smaller = crispier). But the recipe below is my classic, reliable version, which works perfectly for family cooking without any special equipment.

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Peanut butter cookies

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: dessertKitchen: AmericanDifficulty: easy

Portions

4

people

Preparation

14

minutes

Cooking

26

minutes

Calories

640

kcal

Total time

40

minutes

My recipe for classic peanut butter cookies : crispy edges, a soft center, and that toasty flavor that lingers. A simple dough, a short bake, and you have a batch that usually disappears very quickly!

Cooking Mode

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Ingredients

• 120g soft , unsalted butter

• 120g of peanut butter (creamy preferred)

• 100g of brown sugar

• 60g of white sugar

• 1 egg (size M)

• 1 teaspoon of vanilla extract

• 180g ) of wheat flour (T45 or T55

• 1/2 teaspoon of baking powder

• 1/2 teaspoon of sodium bicarbonate

• 1/2 teaspoon of fine salt

Preparation steps

• Preheat the oven to 180°C (fan oven). Line a baking tray with baking paper.
• In a bowl, work the softened butter with the peanut butter until you obtain a smooth, homogeneous texture.
• Add the brown sugar and white sugar. Mix for 1 to 2 minutes: the dough should become slightly lighter and creamier.
• Incorporate the egg and vanilla. Mix just until smooth.
• In another bowl, mix flour, baking powder, baking soda and salt. Pour over the mixture and mix with a spatula, without overmixing: as soon as there is no more visible flour, it's ready.
• Form 12 balls of dough (about 40g each) and place them on the baking sheet, spacing them apart.
• Flatten each ball slightly, then make the classic grid pattern with a fork: one stroke in one direction, then in the other.
• Bake for 12 to 13 minutes: the edges should be set, the center still a little soft.
• Let them rest for 10 minutes on the baking sheet (they finish setting), then transfer to a wire rack to cool completely.

📊 Nutritional Information

1 serving (approx. 3 cookies, ~120g)

* RDA = Recommended Daily Allowance

📝 Notes

For 4 people, I allow 3 cookies per person (12 cookies in total). Storage: 3 days in an airtight container. If you like them very soft, add a small piece of bread to the container: it helps retain moisture.

💡 Chef's Tips

The key is a short baking time: take them out when the center still seems a little soft. If you bake them until they're firm, the peanut butter cookies will be dry after cooling. And for a clean, crispy grid pattern, lightly flour your fork if it's sticking.

🔄 Variations

• For a more melt-in-your-mouth cookie recipe: reduce the baking time to 11-12 minutes and keep the cookies a little thicker.
• Crispier cookies: make smaller balls and bake for 1-2 minutes longer, watching the edges.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.