NY Peanut Butter Cookies

Picture a tray of warm peanut butter cookies emerging golden at the edges, the tops crackled with sugar, the air filled with a toasty, nutty aroma that feels like a hug.

Imagine biting through delicate crispness into a soft, chewy center that tastes of roasted peanuts and caramel—simple, familiar, and deeply satisfying.

These NY Peanut Butter Cookies are my go-to comfort bake: dependable, fuss-free, and always crowd-pleasing. They matter to me because they turn small moments—after-school snacks, busy weeknights, or lingering Sunday suppers—into something a little special without demanding an afternoon in the kitchen.

Once, a rainy day derailed our plans; a single batch of these soothed cabin fever and gave us a sweet activity plus dessert, all in under an hour.

If you need a lunchbox hero, a bake-sale staple, or a quick treat to pair with coffee, this recipe delivers every time.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold, classic peanut butter flavor with caramelized edges
• Achieves chewy centers and crisp rims like NY deli cookies
• Uses pantry staples and one bowl for easy cleanup
• Bakes quickly and freezes beautifully for make-ahead treats
• Scales effortlessly for parties, bake sales, or gifting

Ingredients

• 1 cup creamy peanut butter — no-stir style for consistent texture
• 1/2 cup unsalted butter, softened — room temp for easy creaming
• 3/4 cup granulated sugar — fine grain helps crackly edges
• 1/2 cup light brown sugar, packed — adds moisture and caramel notes
• 1 large egg, room temperature — binds and enriches
• 2 teaspoons vanilla extract — pure extract for best flavor
• 1 1/4 cups all-purpose flour — measure with spoon-and-level
• 3/4 teaspoon baking soda — guarantees spread and lift
• 1/2 teaspoon baking powder — supports tender crumb
• 1/2 teaspoon fine sea salt — balances sweetness
• 2 tablespoons granulated sugar, for rolling — boosts edge caramelization

Step-by-Step Method

Preheat & Prepare Pans

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set out a cooling rack. Gather all equipment to streamline the process.

This guarantees even heat and prevents sticking. Position one oven rack in the center for consistent baking. Have extra parchment ready to rotate batches smoothly.

Whisk Dry Ingredients

Combine flour, baking soda, baking powder, and fine sea salt in a mixing bowl. Whisk until evenly blended, breaking up any clumps.

This disperses leaveners for an even rise. Set the bowl aside. Keeping dry ingredients ready helps prevent overmixing when you add them later to the wet mixture.

Cream Fats & Sugars

In a mixer bowl, add peanut butter, softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed until light and fluffy, about two minutes.

Scrape the bowl. Proper creaming adds air, improving texture and spread. Aim for a smooth, pale mixture before adding egg and vanilla.

Incorporate Egg & Vanilla

Add the room-temperature egg and vanilla extract to the creamed mixture. Beat on medium until fully combined and glossy.

Scrape down the sides to capture any streaks. Mixing thoroughly at this stage guarantees uniform flavor and structure, preparing the dough to accept the dry ingredients without overworking.

Combine Wet & Dry

Add the whisked dry ingredients to the wet mixture. Mix on low speed just until a soft dough forms.

Stop as soon as no dry streaks remain. Overmixing can toughen the cookies. If the dough feels sticky or warm, chill it for fifteen minutes to make scooping and shaping easier and cleaner.

Scoop, Roll & Sugar-Coat

Use a 1.5-tablespoon cookie scoop to portion dough. Roll each portion into a smooth ball. Toss lightly in granulated sugar to coat.

The sugar promotes crackle and edge caramelization. Arrange prepared dough balls on a plate or sheet as you work, keeping sizes consistent for even baking.

Space & Press Crisscross

Place dough balls on lined sheets, spacing two inches apart. Press each ball gently with a fork twice in a crisscross pattern to about 1/2-inch thick.

If the dough cracks too much, warm it briefly or moisten the fork. The classic pattern helps controlled spread and creates that signature texture.

Bake Until Just Set

Bake one sheet at a time for 10 to 11 minutes. Look for set edges and slightly underbaked centers.

Rotate the sheet if your oven bakes unevenly. Avoid overbaking for a New York deli-style chew. The cookies will continue to cook with residual heat, finishing perfectly on the hot sheet.

Cool & Finish Setting

Remove the sheet from the oven and let cookies rest on it for five minutes. This firms the structure and prevents breakage.

Transfer cookies to a cooling rack. Cool completely for at least fifteen minutes. This final rest locks in the chewy center and crisp edges, ready for serving or storage.

Ingredient Swaps

• Gluten-free: Swap all-purpose flour with a 1:1 gluten-free baking blend; add 1–2 teaspoons milk if dough seems dry.
• Dairy-free/vegan: Replace butter with plant butter (stick style); for vegan, use 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5–10 min).
• Peanut-free: Use creamy almond butter or sunflower seed butter (note: sunflower butter may green slightly from baking—harmless).
• Lower sugar: Reduce total sugars by 2–3 tablespoons, or use 1:1 baking sweetener for part of the granulated sugar.
• Budget/regional: Substitute light brown sugar with a mix of granulated sugar + 1–2 teaspoons molasses; vanilla can be replaced with 1/2 teaspoon almond extract for a twist.
• Texture tweaks: If using natural nut butter, stir thoroughly and add 1–2 tablespoons extra flour to prevent greasiness.

You Must Know

Doneness • If edges look set but centers show a soft matte sheen and faint fork ridges remain defined, pull the tray. Carryover heat finishes them in 5 minutes on-sheet; internal texture sets to chewy by the 15-minute rack cool.

Troubleshoot • If cookies spread thin into lace, add 1–2 tablespoons flour to remaining dough and chill 20–30 minutes.

Warm dough and high fat cause overspread; cooler, slightly stiffer dough holds a 2.5–2.75-inch final diameter.

Flavor Boost • For deeper peanut notes, swap 2 tablespoons peanut butter with powdered peanut butter and add 1 tablespoon roasted peanut oil.

You’ll get roasty aromatics without extra spread; aim for a toasty aroma by minute 8–9.

Scale • For half-batch, use 1 egg beaten and measure 2 tablespoons (about 30 g); reserve the rest.

Egg precision keeps structure consistent; you should still yield about 12 cookies at 1.5 tablespoons each.

Make-Ahead • To serve warm on demand, portion and sugar-coat, then freeze solid on a sheet.

Bag airtight up to 2 months and bake from frozen, adding 1–2 minutes; look for set rims at 10–12 minutes total.

Serving Tips

• Serve warm with cold milk or vanilla ice cream for classic comfort.
• Sandwich two cookies with chocolate ganache or peanut butter frosting.
• Crumble over banana yogurt parfaits with honey and chopped peanuts.
• Plate with sliced apples and a drizzle of warm caramel sauce.
• Dip half in melted dark chocolate; finish with flaky sea salt.

Storage & Make-Ahead

Store cookies airtight at room temperature up to 4 days or in the fridge for 1 week.

Bring to room temp for best texture.

Make ahead: refrigerate dough up to 3 days.

Freeze scooped, sugar-rolled dough balls or baked cookies up to 2 months.

Bake from frozen, adding 1–2 minutes.

Reheating

To reheat gently: microwave 1 cookie 8–10 seconds wrapped in a damp paper towel.

Oven: 300°F for 3–5 minutes on a sheet.

Stovetop: covered skillet, low heat, 2–3 minutes.

Zabar’s Bakery Nostalgia

Warm them just enough and they smell like Sunday mornings on the Upper West Side, when I’d wander past Zabar’s glass cases, steam fogging the panes and sesame seeds popping on fresh bialys. That’s the cue: a warm, nutty bloom that rises fast, like the bakery doors opening to Broadway.

I chase that memory with these cookies—crisp edges, soft centers, sugar-sparked tops that crackle like brown paper bags.

I don’t try to copy Zabar’s; I capture the feeling. Roll in sugar for that deli-window shine, underbake a whisper so the centers stay tender, and let the carryover heat finish the job. Then wait—just a few minutes—before biting.

You’ll taste the city: buttery, toasty, a little sweet, and wonderfully familiar.

Final Thoughts

Ready to bake a batch? Give these NY Peanut Butter Cookies a try as written, or tweak them with a pinch of flaky salt on top or a few chocolate chips for your perfect bite.

Frequently Asked Questions

Can I Make These Cookies Gluten-Free Without Compromising Texture?

Yes—you can. I swap the flour for a 1:1 gluten-free blend with xanthan gum, sift it, and chill the dough. The crisscross still prints cleanly; edges caramelize, centers stay tender, and the kitchen smells buttery-rich.

How Do Altitude Adjustments Affect Baking Time and Rise?

High altitude speeds evaporation and weakens leavening, so cookies spread more and rise less; bakes finish faster outside, slower inside. I’d lower leaveners slightly, add a tablespoon liquid, chill dough longer, and watch early—doneness arrives sooner than you think.

What’s the Best Way to Ship These Without Crumbling?

Ship them snug: I nestle pairs face-to-face, wrap in plastic, cushion with crumpled parchment, then pack in a tight tin. I add bubble wrap, freeze before mailing, and choose two-day shipping. They’ll arrive tender, uncrumbled, celebrated.

Can I Scale the Recipe for a Bake Sale?

Yes—you can scale it. I multiply everything evenly, bake in batches, and mix in two bowls to avoid overworking. Keep dough slightly chilled between bakes. I’ll label, price, and stack golden rounds like warm, peanutty moons.

Are There Nut-Free Alternatives That Mimic Peanut Flavor?

Yes—try roasted chickpea butter or toasted sunflower seed butter with a splash of maple and a pinch of salt. I’d add a drop of roasted peanut extract. You’ll get caramel warmth, roasty depth, and comforting nostalgia.