Picture a tray of golden, crosshatched cookies emerging from the oven—edges set, centers plush, the air perfumed with warm roasted peanuts and buttery caramel notes.
Imagine that first bite: tender crumb, a little sandy at the edges, melting into sweet-salty comfort that tastes like home.
These LA Peanut Butter Cookies are my reset button—simple to make, big on nostalgia, and just fancy enough for sharing. They’re ideal for busy weeknights when you need a fast dessert, Sunday suppers that call for something classic, or care packages that travel well and still feel special.
Once, a late-afternoon playdate turned into a dinner crowd, and this recipe saved the day—fifteen minutes to mix, a quick chill, and I’d warm cookies on the table before the pasta water boiled.
They’re reliable, freezer-friendly, and deliver bakery-style results without fuss. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold, nutty peanut butter flavor in every bite
- Stays soft-centered with lightly crisp, crisscrossed edges
- Uses simple pantry staples and one bowl for dry ingredients
- Bakes quickly; ready in under 45 minutes including rest
- Freezes beautifully for bake-on-demand cookie cravings
Ingredients
- 1 cup creamy peanut butter — stir well; choose a no-stir brand for consistency
- 1/2 cup unsalted butter, softened — room temp for better creaming
- 3/4 cup granulated sugar — fine grain dissolves more evenly
- 1/2 cup light brown sugar, packed — fresh, soft sugar prevents clumps
- 1 large egg, room temperature — helps dough emulsify
- 1 teaspoon vanilla extract — pure vanilla for best flavor
- 1 1/4 cups all-purpose flour — measure with spoon-and-level for accuracy
- 1/2 teaspoon baking soda — check freshness for proper lift
- 1/4 teaspoon baking powder — aluminum-free for cleaner taste
- 1/2 teaspoon fine sea salt — balances sweetness and enriches flavor
- 2 tablespoons granulated sugar — for rolling; adds light crunch
Step-by-Step Method
Preheat & Prepare Pans
Preheat oven to 350°F (175°C). Line two baking sheets with parchment for easy release and even browning. Set out a cooling rack. This guarantees a smooth workflow once cookies are baked. Gather all equipment and ingredients so mixing is efficient. Room-temperature butter and egg help the dough emulsify and bake evenly.
Combine Dry Ingredients
Whisk flour, baking soda, baking powder, and fine sea salt in a mixing bowl until evenly distributed. Breaking up any lumps now prevents uneven pockets in the dough later. Set the bowl aside. Keeping dry elements uniform guarantees a consistent lift and texture in every cookie.
Cream Fats & Sugars
Beat creamy peanut butter, softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed. Mix about 2 minutes until light and fluffy. Incorporate air to build structure and promote tender centers. Scrape the bowl as needed to guarantee everything blends evenly without streaks.
Add Egg & Vanilla
Crack in the room-temperature egg and pour in vanilla extract. Beat until the mixture looks smooth and cohesive. Avoid overmixing once the egg is incorporated. This step adds moisture and flavor while maintaining the airy structure created during creaming. Scrape down the bowl again.
Fold in Dry Mix
Add the whisked dry ingredients to the wet mixture. Mix on low just until a soft dough forms. Stop as soon as no dry streaks remain to prevent tough cookies. Overmixing can develop gluten and make the cookies dense. The dough should feel soft but not sticky.
Chill Briefly
Refrigerate the dough for about 15 minutes. Firm the fats slightly to make scooping and shaping easier. Chilling also helps limit spread in the oven, keeping the classic peanut butter cookie shape. Cover the bowl to prevent drying while it chills.
Portion & Roll
Scoop 1 tablespoon portions of dough. Roll each into a smooth ball between your palms. For a classic sugar-crusted finish, roll the balls in extra granulated sugar. This adds sparkle and a delicate crunch to the exterior once baked. Work quickly to keep dough cool.
Space & Crisscross
Arrange dough balls 2 inches apart on lined sheets. Press each with a fork in a crisscross pattern to flatten to about 1/2 inch thick. Create even thickness for uniform baking. Dip the fork in sugar to prevent sticking and maintain clean lines on the cookie tops.
Bake to Set Edges
Bake 9 to 11 minutes until edges look set and tops appear dry, but centers remain soft. Avoid overbaking; they’ll finish setting as they cool. Rotate pans halfway if needed for even color. Pull them when they still seem slightly underdone in the middle.
Cool & Finish
Cool cookies on the sheet for 5 minutes to firm. Transfer carefully to a cooling rack and rest 15 minutes before serving. Sprinkle a pinch of flaky sea salt over warm cookies for a sweet-salty finish if desired. Enjoy chewier centers and crisp edges once fully cooled.
Ingredient Swaps
- Dairy-free: replace butter with equal amount vegan butter or refined coconut oil; use plant-based chocolate chips if adding mix-ins.
- Egg-free: substitute 1 tbsp ground flax + 3 tbsp water (rest 5 minutes) or 3 tbsp aquafaba.
- Gluten-free: swap flour for a 1:1 gluten-free baking blend; add 1–2 tsp milk if dough seems dry.
- Nut variations: use almond, cashew, or sunflower seed butter (for nut-free); if using natural/no-stir varieties, add 1–2 tbsp extra flour if dough is oily.
- Budget/availability: brown sugar can be made with 1 cup granulated sugar + 1 tbsp molasses; vanilla is optional.
You Must Know
Doneness • If edges look set but centers are pale and puffed with faint cracks, pull the tray; carryover heat will finish them in 5–7 minutes on the sheet, yielding tender centers instead of dry cookies.
Troubleshoot • If dough feels greasy or balls slump flat within 6–7 minutes in the oven, fold in 1–2 tablespoons flour; excess oil from peanut butter needs more starch for structure and 1/2-inch thick fork-pressed discs should hold shape.
Flavor Boost • For deeper nutty notes, toast the peanut butter in a skillet over low heat for 3–4 minutes until it smells like warm roasted peanuts, then cool 10 minutes; Maillard notes intensify without extra sugar.
Swap • Using natural peanut butter? Stir until no oil streaks remain, then add 1–2 tablespoons flour and a pinch (1/16 teaspoon) extra salt; balances oil and boosts flavor so the crisscross ridges stay defined.
Scale • For a half-batch (12 cookies), use 1/2 cup peanut butter, 1/4 cup butter, 6 tablespoons sugar, 1/4 cup + 2 tablespoons brown sugar, 1/2 egg (25 g beaten), 1/2 teaspoon vanilla, 5/8 cup flour, 1/4 teaspoon baking soda, 1/8 teaspoon baking powder, 1/4 teaspoon salt; bake time remains 9–11 minutes.
Serving Tips
- Serve warm with cold milk or a scoop of vanilla ice cream.
- Plate with sliced bananas and a drizzle of warm honey.
- Sandwich two cookies with chocolate ganache or marshmallow fluff.
- Crumble over Greek yogurt with berries for a quick parfait.
- Finish with flaky sea salt and a dusting of powdered sugar.
Storage & Make-Ahead
Store baked cookies airtight at room temperature 3–4 days or in the fridge up to 1 week.
Bring to room temp before serving.
Dough can be made ahead: chill up to 48 hours.
For longer storage, freeze dough balls or baked cookies up to 2 months.
Bake from frozen, adding 1–2 minutes.
Reheating
Reheat gently: microwave 5–10 seconds per cookie, wrapped in a damp paper towel.
Oven at 300°F for 5–7 minutes on a sheet.
Stovetop: warm covered in a dry skillet briefly.
LA School-Cafeteria Nostalgia
Those warm cookies you just reheated still carry the same soft-center magic that once floated through LA school cafeterias—peanutty aroma mingling with waxed-paper lunch bags and the clatter of plastic trays.
I bite in and time folds: crisp fork ridges give way to a tender middle, sweet-salty and a touch buttery, like recess in edible form.
You know the rhythm—slotted light on linoleum, sneakers squeaking, friends bartering halves. I chase that feeling with every batch, keeping edges barely set and centers cushy, just like the trays delivered.
- Waxed paper crinkling as steam lifts
- Crosshatch impressions catching sugar sparkle
- Warmth pooling in palms through soft crumb
- A sip of milk cooling the peanut richness
- Laughter echoing, simple, cafeteria-bright
Final Thoughts
Give these LA Peanut Butter Cookies a try and see how you like them—then tweak to your taste with a little extra flour for chewier or a sprinkle of flaky salt for that sweet-salty finish.
Happy baking!
Frequently Asked Questions
Can I Make Them Gluten-Free Without Gritty Texture?
Yes—you can. I swap in a fine 1:1 gluten‑free blend plus 1/4 teaspoon xanthan, whisk well, and rest the dough longer. The cookies emerge tender, sandy‑sweet edges, soft centers, warm peanut aroma hugging the kitchen.
How Do I Prevent Fork Marks From Sticking?
Lightly flour or sugar the fork, and I chill the dough. I press gently, dipping between presses. A quick spritz of oil works too. You’ll hear that soft squeak, then clean crisscrosses slide away like silk.
What Altitude Adjustments Are Needed for Baking?
At high altitude, I add 1–2 tablespoons flour, cut sugar slightly, bump oven 15–25°F, and shorten bake a minute. I’ll also add a splash of liquid and chill longer—crisp edges, tender centers, sigh-worthy aroma.
Are There Dairy-Free Substitutions That Keep the Texture?
Yes. I swap vegan butter for dairy butter and use a flax egg if needed; texture stays tender. I’d add a splash of oat milk, beat until fluffy, and finish with flaky salt—warm, nutty, melt-in-mouth.
How Can I Halve the Recipe Accurately?
Halve every ingredient; use 1 egg by whisking and using 2 tablespoons plus 2 teaspoons. Bake one sheet at a time. I’ll listen for edges whispering set, smell toasty peanut, and cool them till centers sigh chewy.
LA Peanut Butter Cookies
Equipment
- 2 baking sheets
- 1 Stand mixer or hand mixer
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
- 1 Fork
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 tablespoons granulated sugar for rolling, optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl whisk flour, baking soda, baking powder, and salt until combined.
- In the mixer beat peanut butter, softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add the egg and vanilla to the creamed mixture and beat until smooth.
- Add dry ingredients to the wet mixture and mix on low just until a soft dough forms.
- Chill the dough in the refrigerator for 15 minutes to make scooping easier.
- Scoop 1 tablespoon portions of dough, roll into balls, and optionally roll in the extra granulated sugar.
- Arrange dough balls 2 inches apart on prepared sheets and press a crisscross pattern with a fork to flatten to about 1/2 inch thick.
- Bake for 9 to 11 minutes until edges are set and tops look dry but centers are still soft.
- Cool on the sheet for 5 minutes, then transfer to a cooling rack to rest for 15 minutes before serving.
Notes
