Peanut Butter Cookie Recipe Sally’s Baking Addiction: Thick Chewy Centers with Crosshatch Design

I’ve tested countless peanut butter cookie recipes, but this version delivers the thick, chewy centers and classic crosshatch design that never fails to impress. Inspired by Sally’s Baking Addiction, it’s the kind of recipe you’ll return to again and again.

The dough comes together in minutes with simple ingredients, and the secret lies in chilling it briefly before baking. This ensures cookies that spread just enough to create those perfect edges while staying soft in the middle.

Baked at the right temperature, they emerge golden with a texture that’s crisp at the edges and melt-in-your-mouth tender inside. The fork-pressed crosshatch pattern isn’t just for looks—it helps distribute heat evenly.

David, my official taste-tester, confirms these are the best I’ve made. Ready to bake a batch that disappears as fast as you pull them from the oven?

Ingredients for Peanut Butter Cookie Recipe Sally’s Baking Addiction

Simple pantry staples transform into thick, chewy cookies with that signature crosshatch look we all love.

Peanut butter is the star here. Jif or Skippy work perfectly for consistent texture—natural styles (the oil-separated kind) can make cookies spread too much. For butter, Land O’Lakes is my go-to, but any good brand works. Brown sugar adds moisture for that chewy center, so don’t skip it. I always weigh my flour for accuracy (1.5 cups = about 180g), but the spoon-and-level method works if you don’t have a scale.

No peanut butter? Almond or cashew butter swap in one-to-one. Out of brown sugar? White sugar plus 1 tbsp molasses per cup does the trick. Want extra crunch? Add 1/4 cup extra chopped peanuts. The vanilla matters—pure extract gives that warm depth cheap imitation can’t. Eggs are key for structure, so don’t try to skip them in this recipe.

Dough keeps in the fridge for 3 days (perfect for baking fresh batches). Baked cookies stay soft for 5 days in an airtight container. Freeze dough balls for up to 3 months—bake straight from frozen, adding 1-2 minutes to bake time. That crosshatch pattern? Press with a fork dipped in sugar for extra shine.

Step-by-Step Instructions for Peanut Butter Cookies with Crosshatch Design

Here’s the method I’ve tested hundreds of times for perfect texture and that signature look.

Step 1: Cream Peanut Butter and Butters with Sugars

In a large bowl, beat the 1 cup Creamy Peanut Butter and 0.5 cup Unsalted Butter on medium speed until smooth and creamy. This takes about 1-2 minutes—you want them fully incorporated with no visible butter streaks.

Add the 0.75 cup Granulated Sugar and 0.75 cup Packed Brown Sugar, then beat for another 2-3 minutes until light and fluffy. The mixture should be pale and nearly doubled in volume. This step aerates the dough for those thick, chewy centers.

Step 2: Incorporate Wet Ingredients

Beat in the 1 whole Large Egg on medium speed until fully combined, scraping down the bowl as needed. The mixture might look slightly curdled at first, but it will smooth out as you continue mixing.

Add the 2 tsp Vanilla Extract and mix for another 20-30 seconds until evenly distributed. I always use pure vanilla—it makes a noticeable difference in the depth of flavor. The dough should now be smooth and slightly glossy.

Step 3: Combine Dry Ingredients and Peanuts

In a separate bowl, whisk together the 1.5 cups All-Purpose Flour, 1 tsp Baking Soda, and 0.5 tsp Salt. This ensures the leavening agent is evenly distributed, which is crucial for consistent texture across all 12 cookies.

Gradually add the dry ingredients to the wet mixture, beating on low speed just until combined. Fold in the 0.5 cup Roasted Peanuts by hand if using. The dough will be thick and slightly sticky—this is exactly what you want for that perfect chewy texture.

Step 4: Shape, Fork, and Bake

Preheat your oven to 350°F and line baking sheets with parchment paper. Roll the dough into 1.5-inch balls (about 2 tablespoons each) and place them 2 inches apart on the prepared sheets.

Dip a fork in flour and press it gently into each ball in two directions to create the classic crosshatch pattern. The dough will spread slightly during baking, so don’t flatten them too much. Bake for 10-12 minutes until the edges are lightly golden but the centers still look soft.

Step 5: Cool and Set

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll be very soft when they first come out of the oven—that’s normal. As they cool, they’ll set into thick, chewy cookies with crisp edges.

Wait at least 15 minutes before enjoying to allow them to fully set. The crosshatch design will hold beautifully, and each bite will deliver that rich peanut butter flavor with a satisfying texture. Store in an airtight container for up to 5 days.

Serving Suggestions for This peanut butter cookie recipe sallys baking addiction

Classic Milk Pairing

A cold glass of whole milk is the quintessential partner for these cookies. The creamy texture cuts through the richness while enhancing the peanut butter flavor. I always serve mine with ice-cold milk straight from the fridge. 🥛

Coffee Break Treat

These cookies are perfect with a hot cup of black coffee or a cappuccino. The bitterness balances the sweetness beautifully. David swears by his afternoon coffee and cookie ritual—it’s his favorite way to take a break.

Dessert Plate Ideas

Create a dessert spread with these as the star. Add sliced apples for freshness or a scoop of vanilla ice cream for an à la mode twist. The contrast of warm cookie and cold ice cream is irresistible.

Party Presentation

For gatherings, stack cookies on a three-tiered stand with small bowls of chocolate sauce for dipping. The crosshatch design makes them look especially festive. I picked up a vintage stand at an Austin farmers market that’s perfect for this.

Gift Wrapping

Package cooled cookies in cellophane bags tied with ribbon for homemade gifts. Include a handwritten tag with baking date—they’ll stay fresh for 5 days in an airtight container. Emma and Jack love helping me tie the ribbons. 💛

Frequently Asked Questions