Chewy Peanut Butter Cookies with Crispy Edges: Simple Recipe

Peanut Butter Cookies capture the comforting flavors of childhood and are simple to prepare, so you can bake batch after batch of warm, nostalgic treats.

Why We Love Peanut Butter Cookies

• These cookies are soft and chewy with a rich peanut butter flavor that everyone recognizes and loves.
• Most ingredients are pantry staples, making them quick and convenient to bake whenever a craving hits.
• Instant vanilla pudding mix is a helpful secret ingredient — it keeps the cookies pillowy and tender without making them overly sweet.
• These cookies bring back family memories for many bakers. They’re a classic that’s easy to share and enjoy.

Ingredients You’ll Need to Make Peanut Butter Cookies

PANTRY ITEMS: All-purpose flour, baking soda, light brown sugar, salt, and vanilla extract. You’ll also need a box of instant vanilla pudding mix. If you prefer a slightly sweeter exterior, use granulated sugar to roll the dough balls before baking.

SHORTENING: The original recipe uses butter-flavored shortening for texture and flavor, but you can substitute regular butter if desired.

PEANUT BUTTER: Use creamy, processed peanut butter for the best texture. Natural peanut butter is not recommended for this recipe.

EGGS: You will need two large eggs plus one egg yolk.

How to Make Peanut Butter Cookies

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STEP 1 Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone mat. In a stand mixer or large bowl, cream together the butter-flavored shortening (or butter), creamy peanut butter, and packed light brown sugar until smooth. Add the instant vanilla pudding mix, eggs, egg yolk, and vanilla extract; beat for about one minute until combined.

STEP 2 In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, about 1/2 cup at a time, mixing until just incorporated. Avoid overmixing to keep the cookies tender.

STEP 3 Use a medium cookie scoop to portion the dough. Roll each portion between your palms into a smooth ball. Optionally, roll the balls in granulated sugar for a lightly sweetened exterior. Place dough balls about 2 inches apart on the prepared cookie sheet. Flatten each ball gently with a fork, creating the classic crisscross pattern.

STEP 4 Bake the cookies for 9–12 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for two minutes, then transfer to a wire rack to cool completely.

Tips & Tricks

• Butter-flavored shortening helps the cookies stay thicker and chewier with minimal spreading. Substitute butter if you prefer, but expect a slightly different texture.
• Use processed creamy peanut butter for a smooth, consistent dough. Natural peanut butter often alters texture and spread and is not recommended here.
• Do not prepare the instant vanilla pudding mix — use the dry powder as directed in the ingredients list.
• You can make the dough up to two days ahead. Keep it tightly covered in the refrigerator and allow it to warm slightly for easier scooping and rolling.

Peanut Butter Cookies FAQ

Why flatten peanut butter cookies with a fork?

These cookies don’t spread much during baking, so pressing them flat with a fork ensures they bake evenly. The crisscross pattern creates slightly crisp edges while keeping the centers tender and chewy.

How do you keep the fork from sticking to the cookies?

If the dough becomes sticky while you work, chill it briefly to firm it up. Alternatively, dip the fork in granulated sugar between presses; the sugar prevents sticking and adds a pleasant crunch to the surface.

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• Chocolate Chip Cookies
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