Criss-Cross Peanut Butter Cookies

Using basic pantry ingredients, these Criss-Cross Peanut Butter Cookies are quick and easy to make just like your mom and grandma did.

Soft and chewy with a thick centre, these classic, old-fashioned Peanut Butter Cookies bear the hallmark criss-cross pattern.

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

Do Peanut Butter Cookies bring you right back to your childhood? They sure do for me. I was always fascinated watching my mom make them and thought those hash marks were so cool. 🙂

The aroma of fresh baked peanut butter cookies would fill our house and we would get our glass of milk ready and watch them bake hoping that would some how speed them up!

With some minor tweaks to my mom’s recipe, today, I am sharing with you this recipe for the best peanut butter cookies!

Often everyone’s favorite cookies growing up, our kids love these soft peanut butter cookies and we do too with a cup of coffee.

I would say they’re in the top five at our house and in good company with Chocolate Peanut Butter Cookies, The Best Chocolate Chip Cookie Recipe and Iced Oatmeal Cookies.

  • This is a vintage family recipe that has been tested over and over again.
  • One of the quickest cookie recipes that you will ever make. Using basic pantry ingredients, you will be munching on your first cookie in less than 20 minutes!
  • Easy make ahead recipe to save time during the holiday season
  • One of the all time great classic cookies to enjoy anytime great for after school fun snack or for the holiday cookie tray
  • You will have old-fashioned, chewy – possibly the best Peanut Butter Cookies you’ve ever tasted. (I may be a bit biased) 🙂

Ingredients for recipe on peanut butter cookies

Full ingredients in the recipe card at the bottom of this page.

Labelled image of all ingredients needed to make this recipe.

Butter – using butter softened at room temperature is important for this recipe. If the butter is too soft, the cookies will spread. Take the butter out of your fridge about an hour before you start to make the cookies.

Salt – you will notice that there is no added salt in this recipe. Using salted butter means there is no need to add additional salt.

Egg – should be at room temperature. Remove from refrigerator an hour before starting your recipe.

Brown sugar and Granulated sugar in this recipe

Peanut Butter – Smooth peanut butter is best for this recipe.

Substitutions for peanut butter cookies recipe

You can use your favorite chunky peanut butter in this recipe as a substitute for smooth peanut butter in a 1:1 ratio, for more of a chewy texture peanut butter cookies.

Step by step instructions for how to make peanut butter cookies

  1. Start by preheating your oven to 350F, then line two baking sheets with parchment paper or baking mat. (Cookies will NOT stick if you don’t have those supplies)
  2. In a small mixing bowl, combine flour and baking soda.
  3. Cream together butter and both sugars.
  4. Add peanut butter, vanilla and egg.
  5. Gradually add in flour mixture.
  6. Roll into 1 and 1/2-inch balls, then dip them into granulated sugar.
  7. Place balls onto cookie sheet, then press a lightly floured fork into the ball, creating a criss-cross pattern.
  8. Bake 10 minutes. Allow to cool on baking sheet for two minutes before moving to a cooling rack.
Unbaked, flattened peanut butter cookies on parchment paper sitting on a baking sheet ready to go into the oven.

Variations for recipe for peanut butter cookies

There are so many variations for easy peanut butter cookies recipe we hope we have added in your favorite ones.

You can add 1 cup of chocolate chips for Peanut Butter Chocolate Chip Cookies.

For an extra sweet peanut butter cookie you can roll the uncooked cookie dough in sugar before baking.

3 ingredient peanut butter cookies and 4 ingredient peanut butter cookies are simple easy peanut butter recipes. Coming soon!

Adding in oatmeal to make peanut butter oatmeal cookies is a great chewy peanut butter cookie recipe.

Peanut butter cookies with Kisses or Hershey Kiss cookies with peanut butter is a classic Christmas cookie.

Keto peanut butter cookies and gluten free peanut butter cookies (almond flour peanut butter cookies), or vegan peanut butter cookies for those who need them.


Peanut butter cup cookies is another great way to enjoy a Reese’s recipe.

No bake peanut butter cookies is a great to not have to use your oven.

Cake mix peanut butter cookies is another easy recipe to make.

Sandra’s top tips for making the best peanut butter cookies recipe

  • Using butter softened at room temperature is important for this recipe. If the butter is too soft, the cookies will spread. Take the butter out of your fridge about an hour before you start to make the cookies
  • Measure the flour properly is key for baking using the scoop and level off method helping them not to crumble
  • Line the sheets with pieces of parchment paper is a good idea to help prevent over-browning of the bottoms
  • Know your oven, do not over bake the cookies

Can I use natural peanut butter to make peanut butter cookies?

I do not recommend using natural peanut butter in this recipe as it will give it a completely different texture and flavor that we all know so well and love in classic peanut butter cookies.

But you can of course use natural peanut butter if you want to, making sure it is very well stirred before using.

Several peanut butter cookies I a white bowl.

Why are my peanut butter cookies crumbling?

The main reason they crumble is because you have added in too much flour. Measure the flour by scooping with a spoon into the measuring cup and levelling off with a knife.

Do you have to flatten peanut butter cookies and why use the criss cross pattern?

Yes you should flatten, that is why they have the classic criss-cross marks when pressed with a fork. The peanut butter cookie dough is heavier than other cookie dough and does not spread as much when baked so give it a good press down.

What is the secret to making soft peanut butter cookies?

The secret to soft Peanut Butter Cookies is to under bake them and take them out of the oven just when they’re set up. Then, let them cool on the cookie sheet only for two minutes.

Storing them in a zippered plastic bag or sealed plastic container will also help to keep them soft.

Storage and freezing instructions for easy peanut butter recipe cookies

Storing old-fashioned chewy peanut butter cookies

Store in an airtight container with parchment paper between the peanut butter cookie layers at room temperature for up to 5 days. Or a zippered plastic bag for 5 days.

Can I make peanut butter cookies ahead of time and freeze?

Yes you can. Take the unbaked peanut butter cookie dough ball and place in a zippered plastic bag or freezer-safe container for 2 to 3 months.

Thaw overnight in the fridge or at room temperature, press down with a fork and bake on baking tray lined with parchment paper.

Can I freeze peanut butter cookies?

Yes you can. Baked cookies may be frozen for 2 to 3 months. Simply place in a freezer-safe container in rows, between sheets of parchment or waxed paper.

Thaw at room temperature or the fridge before serving to eat.

No Bake Easy Peanut Butter Balls

No Butter Peanut Butter Cookie

Reese’s Peanut Butter Chip Cookie Recipe

Easy Christmas Snickerdoodle Cookies

Chocolate Chip M&M Pudding Cookie

Christmas Cowboy Cookies with M&M’s

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peanut butter cookies on a plate.

Criss-Cross Peanut Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sandra Flegg
  • Total Time: 20 minutes
  • Yield: 36 cookies


Soft and chewy with a thick centre, these classic Peanut Butter Cookies are quick and easy to make and will be ready in less than twenty minutes.


1 and 3/4 cups all purpose flour

1/2 tsp. baking soda

1/2 cup salted butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup smooth peanut butter

1 large egg

1 tsp. vanilla

1 tbsp. granulated sugar (for dipping the cookies into)


  1. Preheat oven to 350F. 
  2. Line two baking sheets with parchment paper or a baking mat. (if not using, there is no need to grease the pan)
  3. Place one tablespoon of granulated sugar onto a small plate. This will be used for dipping the rolled balls of cookie dough before baking.
  4. In a small mixing bowl, combine flour and baking soda. 
  5. In the bowl of a stand mixer, fitted with paddle attachment, or large mixing bowl, cream together butter, granulated sugar and brown sugar for one and a half minutes.
  6. Blend in peanut butter, egg and vanilla and mix until well combined.
  7. Gradually add in flour mixture, mixing just until combined.
  8. Using a small cookie scoop, or by hand, roll into 1 and 1/2-inch balls. 
  9. Dip the tops of the balls into granulated sugar and place onto baking sheet a few inches apart. (12 cookies per cookie sheet)
  10. Using a lightly floured fork, press fork into the balls of dough on the cookie sheet pressing horizontally, then vertically to create a criss-cross pattern.
  11. Bake in 350F oven for 10 minutes.
  12. Remove cookies from oven and allow them to sit on cookie sheet for two minutes before moving to a wire rack to cool.
  13. Store cookies in a plastic covered container or zippered plastic bag for two to three weeks.



Add in 1 cup of chocolate chips to cookie dough before rolling into balls for delicious Peanut Butter Chocolate Chip Cookies.

Baked cookies may be frozen for up to three months. Simply place in a freezer container in rows, between sheets of parchment or waxed paper. Thaw at room temperature before eating.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 91
  • Sugar: 6.2 g
  • Sodium: 55.9 mg
  • Fat: 4.6 g
  • Saturated Fat: 2 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 11.3 g
  • Fiber: 0.3 g
  • Protein: 1.6 g
  • Cholesterol: 11.9 mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star