Salted Crisscross Peanut Butter Cookies

Why You’ll Love This Recipe

• Classic peanut-butter crisscross cookies with a tender, slightly crumbly bite and deep roasted peanut flavor.
• Dark brown sugar adds caramel notes and extra moisture, so the cookies stay soft in the center.
• Finished with flaky sea salt for a sweet-salty contrast that makes them seriously addictive.
• Simple pantry ingredients, no special equipment, and the dough can be made ahead and frozen.

Grocery List

• Produce: None
• Dairy: Unsalted butter, 1 large egg
• Pantry: All-purpose flour, baking soda, baking powder, fine sea salt, flaky sea salt, dark brown sugar, granulated sugar (optional, for rolling), creamy or chunky peanut butter, pure vanilla extract

Full Ingredients

Peanut-Butter Cookie Dough

• 1 1/2 cups (195 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (115 g) unsalted butter, softened to room temperature
• 3/4 cup (190 g) creamy or chunky peanut butter (store-bought, not “natural” separated style)
• 1 cup (200 g) packed dark brown sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract

For Shaping & Finishing

• 1/4 cup (50 g) granulated sugar, for rolling the dough balls (optional but recommended)
• Flaky sea salt (such as Maldon), for sprinkling on top right after baking

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pans

Set an oven rack in the middle position and preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper. Lining the sheets prevents sticking and helps the cookies bake more evenly, with nicely golden bottoms instead of burnt edges.

Make sure your butter is soft but not melted, and your egg is at room temperature. If the egg is cold, place it (still in the shell) in a bowl of warm tap water for 5–10 minutes while you gather the other ingredients.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until everything is evenly combined and no lumps remain. This step ensures the leaveners and salt are evenly distributed so you do not get pockets of salty or dense dough.

Set this bowl aside; you will add it to the wet ingredients in a moment.

Step 3: Cream the butter, peanut butter, and sugar

In a large mixing bowl, add the softened unsalted butter, peanut butter, and packed dark brown sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 2–3 minutes, until the mixture looks lighter in color, creamy, and slightly fluffy. Scrape down the sides and bottom of the bowl once or twice as you mix.

Creaming this mixture incorporates a bit of air and helps dissolve the sugar, giving you cookies that are tender instead of dense and greasy. The dark brown sugar will give the mixture a rich caramel color and a slightly glossy look.

Step 4: Add the egg and vanilla

Add the egg and vanilla extract to the creamed mixture. Beat on medium speed for about 30–45 seconds, just until the egg is fully incorporated and the mixture looks smooth again. Do not overbeat at this stage; you just want everything combined.

Scrape down the bowl again with a spatula, making sure there are no streaks of butter or peanut butter clinging to the sides.

Step 5: Combine to form the cookie dough, then chill

Add the dry ingredient mixture to the wet ingredients. Mix on low speed, or stir with a spatula, just until the flour disappears and you have a uniform, thick dough. Avoid overmixing, which can make the cookies tough.

Cover the bowl tightly (with a lid, plate, or plastic wrap) and chill the dough in the refrigerator for 30 minutes. Chilling firms up the fat and hydrates the flour, helping the cookies hold their crisscross pattern and bake up thick, tender, and slightly crumbly rather than spreading flat.

Step 6: Shape, roll, and press the crisscross pattern

Once the dough has chilled, scoop out portions of about 1 tablespoon each (about 20 g) and roll them between your palms into smooth balls. If using, pour the granulated sugar into a small bowl and roll each dough ball in the sugar to coat lightly. This sugar coating gives the cookies a delicate, crackly exterior.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading.

Dip the tines of a fork lightly in flour (to prevent sticking), then press each dough ball down in one direction to flatten slightly. Lift the fork, dip in flour again if needed, rotate 90 degrees, and press a second time to create the classic crisscross pattern. Aim for cookies about 1/2 inch (1.25 cm) thick before baking.

Step 7: Bake, salt, and cool

Bake the cookies, one or both trays at a time, for 10–12 minutes. The cookies are done when the edges are set and just lightly golden, and the centers still look slightly soft and matte rather than shiny. They will firm up as they cool.

Immediately after removing the trays from the oven, sprinkle a small pinch of flaky sea salt over each cookie. The residual heat will help the salt crystals adhere without melting into the surface.

Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them carefully to a wire rack to cool completely. The texture will be tender, slightly crumbly at the edges, and soft in the center, with the crisscross pattern nicely defined.

Pro Tips

• Use regular peanut butter. For best texture, use standard creamy or chunky peanut butter (like Skippy or Jif), not natural peanut butter that separates, which can make the dough oily and unpredictable.
• Do not skip the chill. Chilling for at least 30 minutes keeps the cookies from over-spreading and helps maintain that pretty crisscross pattern and tender crumb.
• Watch the bake time closely. Pull the cookies when the edges are set but the centers still look just a touch underdone. Overbaking will make them dry and crumbly instead of tender.
• Salt placement matters. Add flaky sea salt right after baking so it sticks without dissolving. Use a light hand; you want a subtle pop of salt, not a salty cookie.
• Size them evenly. Use a small cookie scoop or measuring spoon so all cookies are the same size and bake at the same rate.

Variations

• Chunky peanut version: Use chunky peanut butter instead of creamy for extra peanut pieces throughout. You can also fold in 1/4 cup (30 g) chopped roasted peanuts for even more crunch.
• Chocolate-dipped crisscross: Once cooled, dip half of each cookie in melted dark chocolate and let set on parchment. The bittersweet chocolate pairs beautifully with the peanut butter and dark brown sugar.
• Mini sandwich cookies: Bake the cookies slightly smaller (about 2 teaspoons of dough each). Once cooled, sandwich two cookies around a small dollop of chocolate ganache or additional peanut butter frosting.

Storage & Make-Ahead

Store fully cooled cookies in an airtight container at room temperature for up to 4–5 days. Place a small piece of parchment between layers to protect the crisscross pattern. For longer storage, freeze the baked cookies in a freezer-safe container or bag for up to 2 months; thaw at room temperature.

To make ahead, you can chill the dough (covered) in the refrigerator for up to 48 hours before baking. If it becomes very firm, let it sit at room temperature for 10–15 minutes until scoopable. You can also scoop the dough into balls, skip the fork pattern, freeze them on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes, and press the crisscross pattern on the partially thawed dough balls just before baking.

Nutrition (per serving)

Approximate values per cookie (1 of 24): about 160 calories; 9 g fat; 19 g carbohydrates; 11 g sugar; 3 g protein; 0.5 g fiber; 130 mg sodium. Actual values will vary based on specific ingredients and cookie size.