Old-fashioned peanut butter cookies are a timeless treat with a perfect balance of sweet and nutty flavors. With their signature crisscross pattern and melt-in-your-mouth texture, these cookies are a nostalgic favorite for kids and adults alike.
Why You’ll Love This Recipe
- Made with simple pantry ingredients.
- Classic flavor and texture that’s hard to resist.
- Easy to make with minimal prep time.
- Great for gifting, holidays, or everyday snacking.
- Customizable with mix-ins like chocolate chips or nuts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Creamy peanut butter (or chunky, if preferred)
- Egg
- Vanilla extract
Directions
- Prepare the Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the peanut butter, egg, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape the Cookies:
- Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each ball with a fork, creating a crisscross pattern on the top.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve:
- Enjoy as-is or pair with a glass of milk for the ultimate treat.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
Variations
- Chocolate Peanut Butter Cookies: Add chocolate chips or drizzle melted chocolate on top.
- Nutty Crunch: Mix in chopped peanuts for extra texture.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Healthier Twist: Use natural peanut butter and replace some sugar with honey or maple syrup.
- Sandwich Cookies: Spread peanut butter or chocolate frosting between two cookies to create sandwich cookies.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
- Reheating: Serve at room temperature or warm in a 300°F (150°C) oven for 5 minutes for a freshly baked texture.
FAQs
1. Can I use natural peanut butter?
Yes, but ensure it’s well mixed to avoid a dry dough.
2. Why do I need to use a fork to make the crisscross pattern?
The crisscross pattern helps the cookies bake evenly and gives them their classic look.
3. Can I substitute margarine for butter?
Yes, but butter provides a richer flavor and better texture.
4. How do I make the cookies chewier?
Use more brown sugar than granulated sugar for a chewier texture.
5. Can I use chunky peanut butter?
Absolutely! Chunky peanut butter adds extra texture and a nutty crunch.
6. Why are my cookies dry or crumbly?
Overbaking or using too much flour can result in dry cookies. Measure ingredients accurately and check the baking time.
7. Can I add oats to the dough?
Yes, mix in a small amount of rolled oats for a hearty texture.
8. How do I keep the cookies soft?
Store them with a slice of bread in the container to maintain moisture.
9. Are these cookies suitable for gifting?
Definitely! Pack them in a decorative tin or box for a thoughtful homemade gift.
10. Can I double the recipe?
Yes, this recipe scales well for larger batches.
Conclusion
Old-fashioned peanut butter cookies are a classic dessert that never goes out of style. With their rich flavor, tender texture, and easy preparation, these cookies are a must-have in any recipe collection. Whether you enjoy them plain, with a twist, or as part of a dessert spread, they’re sure to bring smiles to anyone who tries them. Bake a batch today and savor the nostalgia!
Print
Old-Fashioned Peanut Butter Cookies
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
These Old-Fashioned Peanut Butter Cookies are classic, chewy, and full of nutty flavor. With their signature crisscross pattern and sweet, salty balance, they’re a nostalgic treat that’s perfect for any occasion.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (125g) creamy peanut butter (or chunky, if preferred)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - Prepare the Dough:
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the peanut butter, egg, and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. - Shape the Cookies:
Scoop out 1.5-tablespoon portions of dough and roll them into balls. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
Use a fork to gently flatten each ball in a crisscross pattern. - Bake:
Bake for 10–12 minutes, or until the edges are set and the cookies are lightly golden. Be careful not to overbake. - Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a fun twist, mix in 1/2 cup (85g) of chocolate chips or chopped peanuts.
- Store cookies in an airtight container at room temperature for up to 1 week.