Classic Peanut Butter Crosshatch Cookies

Ingredients

Equipment Needed

• •Stand mixer or hand mixer
• •Large mixing bowls
• •Rimmed baking sheets
• •Parchment paper or silicone baking mats
• •Cookie scoop or tablespoon measure
• •Wire cooling rack
• •Fork

Instructions

1. 1

   Cream butter and peanut butter

   In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and peanut butter together on medium speed until completely smooth and combined, about 2 minutes. Scrape down the sides of the bowl. The mixture should look uniform, with no visible streaks of either ingredient.

   Use a commercial peanut butter like Skippy or Jif for this recipe. Natural peanut butters with oil separation produce a greasier, less predictable cookie.
2. 2

   Add sugars and cream thoroughly

   Add both sugars to the butter mixture. Beat on medium-high speed for a full 3 minutes, stopping once to scrape down the bowl. The mixture will transform from dense and grainy to noticeably lighter in color and fluffy in texture. This step creates the tender crumb. Don't rush it.

3. 3

   Incorporate eggs and vanilla

   Add the eggs one at a time, beating well after each addition until fully incorporated. Add the vanilla extract and mix until combined. The batter may look slightly curdled at this stage. That's fine.

4. 4

   Mix dry ingredients separately

   In a separate bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. Whisking aerates the flour and ensures the leaveners distribute evenly, which prevents some cookies from puffing more than others.

5. 5

   Combine wet and dry

   With the mixer on low speed, add the flour mixture in two additions, mixing just until the last streaks of flour disappear. Stop immediately. Overworking develops gluten and produces tough cookies. The dough will be thick and slightly sticky.

6. 6

   Chill the dough

   Cover the bowl with plastic wrap pressed directly against the dough surface and refrigerate for at least 1 hour, or up to 3 days. Chilling firms the butter, which prevents excessive spreading and gives the flour time to hydrate for a better texture.

   If you're in a hurry, portion the dough into balls first, then freeze on a sheet pan for 20 minutes instead of refrigerating the whole bowl.
7. 7

   Preheat and prepare pans

   Position racks in the upper and lower thirds of your oven. Preheat to 350°F. Line two baking sheets with parchment paper or silicone mats. Parchment promotes even browning on the bottom without overbaking.

8. 8

   Portion the dough

   Using a cookie scoop or tablespoon measure, portion the dough into balls slightly larger than a walnut, about 1 1/2 tablespoons each. Roll each portion between your palms until smooth, then place on the prepared sheets with 2 inches between each ball. They spread.

9. 9

   Create the crosshatch

   Dip a fork in granulated sugar to prevent sticking. Press the tines firmly into each dough ball to flatten it to about 1/2-inch thickness. Rotate the fork 90 degrees and press again to create the classic crosshatch pattern. Press firmly. The impressions should be deep enough to remain visible after baking. If using flaky salt, sprinkle a few crystals on each cookie now.

10. 10

    Bake until just set

    Bake for 10 to 12 minutes, rotating the pans front to back and switching their rack positions halfway through. The cookies are done when the edges look set and just barely golden, but the centers still appear slightly underdone and puffy. They will firm as they cool. Remove them too late and you'll have crunchy cookies.

11. 11

    Cool properly

    Let the cookies rest on the baking sheets for 5 minutes. They're fragile when hot. Transfer to a wire rack to cool completely. The crosshatch pattern will have settled into permanent grooves, the signature mark of a proper peanut butter cookie. Store in an airtight container at room temperature for up to 5 days.

Chef Tips

• •Standard commercial peanut butter produces the most consistent results. Brands like Skippy, Jif, or store equivalents contain stabilizers that prevent oil separation and create a sturdier dough structure. Save your artisanal small-batch peanut butter for toast.
• •The crosshatch serves a real purpose beyond aesthetics: it flattens the dense dough so heat penetrates evenly. Without it, you'd have raw centers and burnt edges. Depression-era cooks knew what they were doing.
• •Brown sugar provides moisture and molasses depth; white sugar contributes to spread and crispness at the edges. The 1:1 ratio balances these effects perfectly. Don't substitute all of one for the other.
• •For bakery-style thickness, chill portioned dough balls for 30 minutes after shaping, then press the crosshatch just before baking. The extra cold keeps them from spreading as much.

Advance Preparation

• •Dough can be refrigerated for up to 3 days before baking. Let it sit at room temperature for 10 minutes before portioning if it becomes too firm to scoop.
• •Portioned dough balls freeze beautifully for up to 3 months. Freeze on a sheet pan until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2 to 3 minutes to the bake time.
• •Baked cookies freeze well for up to 2 months in an airtight container with parchment between layers. Thaw at room temperature for 30 minutes before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 35g)