Martha Stewart Peanut Butter Cookies Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

These Martha Stewart peanut butter cookies are the kind of cookie I make when I want something that tastes like home baking: crisp at the edge, soft and chewy in the center, and full of deep peanut butter flavor. This version is inspired by Martha Stewart’s classic American home baking style, and it keeps things simple with one bowl of dough and the signature fork crisscross on top. A light sprinkle of granulated sugar before baking gives them a subtle crackly finish that looks as good as it tastes.

You’ll need 15 minutes of prep and about 12 minutes in the oven, so 27 minutes from start to finish. The dough comes together with a mixer and a bowl, which makes it easy enough for a weeknight batch but special enough for a holiday tray or a potluck dessert table. If you can measure and scoop, you can make these.

Why This Martha Stewart Peanut Butter Cookies Works

The balance of sugars does a lot of the work here. Granulated sugar brings the crisp edge, while packed brown sugar adds moisture and a softer chew, so you get both textures in one bite. Creamy peanut butter goes in at a full cup, which keeps the flavor front and center instead of letting it fade behind the flour.

Just as important is how little you mix once the flour goes in. Stopping as soon as the streaks disappear keeps the cookies tender, and pressing each ball with a sugared fork flattens the dough evenly so the centers bake through without drying out.

What You’ll Love About It

One bowl of dough, no chilling required, and a batch of 24 cookies that bake in under 15 minutes. The fork crisscross is a quick step that makes them look bakery-ready, and the peanut butter flavor is bold enough to satisfy a real craving.

Ingredients

Here is everything you need for one batch of 24 cookies.

• 1 1/2 cups (188g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup (113g) unsalted butter, softened — soft enough to press with your thumb, but not melted.
• 1 cup (200g) granulated sugar, plus extra for sprinkling
• 1/2 cup (105g) packed light brown sugar
• 1 cup (260g) creamy peanut butter — conventional, not natural, so the dough holds together.
• 1 large egg (50g), room temperature
• 1 tsp vanilla extract

Equipment

• Electric mixer — hand or stand, with a large bowl.
• Two baking sheets — line them with parchment paper.
• Medium bowl — for whisking the dry ingredients.
• Whisk
• 1 1/2-tablespoon scoop — about 30g per portion.
• Fork — for the crisscross pattern.
• Wire rack — for cooling.

How to Make Martha Stewart Peanut Butter Cookies

Step 1: Heat the Oven and Line the Pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside. Give the oven a full 15 minutes to reach temperature so the first batch bakes evenly.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the 1 1/2 cups (188g) all-purpose flour, 1 tsp baking soda, and 1/2 tsp kosher salt until evenly combined. Set the bowl aside. Whisking now spreads the baking soda through the flour so the cookies rise evenly.

Step 3: Cream the Butter and Sugars

In a large bowl, beat the 1/2 cup (113g) softened butter, 1 cup (200g) granulated sugar, and 1/2 cup (105g) packed light brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl so no sugar sits at the bottom. The mixture should look pale and airy, not gritty.

Step 4: Beat In the Peanut Butter, Egg, and Vanilla

Beat in the 1 cup (260g) creamy peanut butter until smooth, then add the 1 large egg and 1 tsp vanilla extract and beat until fully incorporated. The mixture should look glossy and uniform. Scrape the bowl once more so everything blends evenly.

Step 5: Fold In the Dry Ingredients

Add the dry ingredients to the wet ingredients and mix on low speed just until no streaks of flour remain. Do not overmix here, or the cookies will turn out tough. Stop the mixer and finish with a spatula if the last bit of flour needs to come in.

Step 6: Scoop and Roll the Dough

Scoop the dough into 1 1/2-tablespoon portions (about 30g each) and roll them into balls. Place them 2 inches (5cm) apart on the prepared baking sheets. Keeping the portions the same size helps the whole batch bake at the same rate.

Step 7: Press the Crisscross

Dip a fork in granulated sugar and press a crisscross pattern into each ball, flattening it to about 1/2 inch (1.25cm) thick. Sprinkle lightly with additional granulated sugar. The sugar on the fork keeps it from sticking and adds to the crackly finish.

Step 8: Bake Until the Edges Are Set

Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look slightly soft. Rotate the sheet halfway through for even baking. Pull them while the centers look a touch underdone, since they keep setting on the hot pan.

Step 9: Cool on the Sheet, Then a Rack

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool. If you move them too soon, the soft centers can tear.

What to Serve With It

These cookies are right at home with a cold glass of milk or a hot cup of coffee. For a bigger spread, set them out with vanilla ice cream, fresh strawberries, or a scoop of chocolate pudding for a simple dessert table.

Tips for the Best Results

Use conventional creamy peanut butter rather than a natural style that separates, since the dough relies on its steady texture. For the softest centers, bake one sheet at a time and pull the cookies while the middle still looks slightly underdone. A nivel scoop of dough keeps the batch consistent.

Easy Variations

• Chocolate Chips — fold in 1 cup (170g) semisweet chocolate chips.
• Crunchy Peanut Butter — swap all the peanut butter for crunchy for extra texture.
• Chopped Peanuts — add 1/2 cup (65g) chopped roasted peanuts to the dough.
• Sandwich Cookies — spread 1 tbsp chocolate spread between two cooled cookies.

Storing and Reheating

• Airtight Container — keep cooled cookies at room temperature for up to 5 days.
• Freezer — freeze baked cookies for up to 3 months in a sealed bag.
• Freeze the Dough — freeze pressed dough balls on a sheet, then bag them.
• From Frozen — bake dough balls straight from frozen at 350°F (175°C) for 12 to 14 minutes.

Nutrition (per serving)

These values are estimates per serving, based on one cookie.

FAQs

Can I make this Martha Stewart peanut butter cookies recipe ahead?

Yes. Mix the dough, scoop it into balls, and press the crisscross, then chill the balls for up to 2 days before baking. You can also bake the cookies a day in advance and store them airtight.

Can I use natural peanut butter instead?

Natural peanut butter that separates tends to make the dough greasy and loose, so I don’t recommend it here. If it’s all you have, stir it well and add an extra 2 tablespoons of flour.

How do I know when the cookies are done?

The edges should look set and lightly golden while the centers still look slightly soft. Cookies have no safe internal temperature to check, so go by the edges and pull them early rather than late.

Where did peanut butter cookies come from?

Peanut butter became a popular American pantry staple in the early 1900s, and cookies made with it appeared in American cookbooks around that time. The fork crisscross on top became a common way to flatten the dough and signal what kind of cookie it was.

Martha Stewart-Inspired Peanut Butter Cookies

Print Recipe

These cookies are inspired by Martha Stewart’s classic American home baking style, with a crisp edge and a soft, chewy center. The dough comes together in one bowl and bakes into deeply peanut-buttery cookies with the signature fork crisscross on top. A sprinkle of granulated sugar before baking gives them a subtle crackly finish.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 12
• Total Time: 27
• Yield: 24 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups (188g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar, plus extra for sprinkling
• 1/2 cup (105g) packed light brown sugar
• 1 cup (260g) creamy peanut butter
• 1 large egg (50g), room temperature
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.
4. Beat in the peanut butter until smooth, then add the egg and vanilla and beat until fully incorporated. The mixture should look glossy and uniform.
5. Add the dry ingredients to the wet ingredients and mix on low speed just until no streaks of flour remain. Do not overmix, or the cookies will turn out tough.
6. Scoop the dough into 1 1/2-tablespoon portions (about 30g each) and roll into balls. Place them 2 inches apart on the prepared baking sheets.
7. Dip a fork in granulated sugar and press a crisscross pattern into each ball, flattening it to about 1/2 inch thick. Sprinkle lightly with additional granulated sugar.
8. Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look slightly soft. Rotate the sheet halfway through for even baking.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. To freeze dough, roll into balls, press with a fork, and freeze on a sheet until solid; transfer to a freezer bag and bake from frozen at 350°F (175°C) for 12 to 14 minutes. Thaw baked cookies at room temperature for about 30 minutes before serving.

Nutrition

• Calories: 185
• Sugar: 15g
• Sodium: 105mg
• Saturated Fat: 3g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 18mg

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