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Martha Stewart-Inspired Peanut Butter Cookies

Close-up of Martha Stewart-Inspired Peanut Butter Cookies showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: peanut butter cookies, Martha Stewart peanut butter cookies, classic peanut butter cookies, easy peanut butter cookies, homemade peanut butter cookies, fork press cookies, American cookies, baking, dessert, kid friendly

Find it online: https://marthadishes.com/martha-stewart-peanut-butter-cookies-recipe/