old fashioned peanut butter cookies recipe
The Best old fashioned peanut butter cookies recipe
What I love most about this recipe is how versatile it is. You can whip up a batch in under 30 minutes, which makes it perfect for last-minute guests or when you need a quick dessert for a potluck. Plus, peanut butter brings some real benefits to the table—it’s packed with protein, healthy fats, and fiber, so these cookies feel a little less guilty than your average sugar cookie. They’re not overly sweet, which means they work just as well with a glass of milk as they do with a cup of coffee. And let’s be honest, there’s nothing better than the smell of fresh-baked peanut butter cookies filling up the house. It’s one of those small, simple joys that just makes life a little better.
Old Fashioned Peanut Butter Cookies
A classic, nostalgic treat with a rich peanut butter flavor and a slightly crisp exterior. These cookies are easy to make and perfect for any occasion, from after-school snacks to holiday baking.
🥘Ingredients
- 1 cup (240g) creamy peanut butter
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- Extra granulated sugar for rolling
- Flaky sea salt (optional)
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. -
2
In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using an electric mixer or by hand with a whisk. -
3
Add the egg and vanilla extract to the peanut butter mixture, beating until fully combined and smooth. -
4
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. -
5
Scoop out tablespoon-sized portions of dough and roll them into balls (about 1-inch in diameter). Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. -
6
Using a fork, gently press down on each dough ball to create a crisscross pattern. For extra sweetness, roll the tops in granulated sugar before pressing. -
7
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft. -
8
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack to cool completely. -
9
Optional: Sprinkle a pinch of flaky sea salt on top of the cookies while they are still warm for a sweet-salty contrast.
🔧Equipment
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Fork (for crisscross pattern)
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Old Fashioned Peanut Butter Cookies Works
❓ Frequently Asked Questions About Old Fashioned Peanut Butter Cookies
1. Why do old-fashioned peanut butter cookies have fork marks on them?
Old-fashioned peanut butter cookies are pressed with a fork in a crisscross pattern for two main reasons: to flatten the dough for even baking and to create a classic, recognizable texture. The fork marks also help the cookies bake more evenly by allowing heat to penetrate the thicker center, preventing undercooked spots.
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2. Can I make these cookies without eggs?
Yes! If you need an egg-free version, you can substitute each egg with one of these options:
– 1 tablespoon ground flaxseed + 3 tablespoons water (let it sit for 5 minutes to thicken)
– ¼ cup unsweetened applesauce
– ¼ cup mashed banana (adds slight banana flavor)
– 3 tablespoons aquafaba (chickpea brine)
The texture may be slightly softer, but the cookies will still hold together well.
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3. Why did my peanut butter cookies turn out dry or crumbly?
Dry or crumbly cookies can result from a few common issues:
– Overbaking: Peanut butter cookies continue to set as they cool, so remove them from the oven when the edges are just golden (about 9–11 minutes).
– Too much flour: Spoon flour into your measuring cup instead of scooping directly from the bag to avoid packing it down.
– Not enough fat: Ensure you’re using full-fat peanut butter (not “low-fat” or powdered) and the correct amount of butter or shortening.
– Old baking soda/powder: Check the expiration date—leavening agents lose potency over time.
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4. Can I use natural peanut butter instead of regular peanut butter?
Yes, but you may need to adjust the recipe slightly. Natural peanut butter (the kind that separates with oil on top) is less stable and can make the dough greasier or crumblier. To compensate:
– Stir the natural peanut butter well before measuring.
– Chill the dough for 30 minutes before baking to firm it up.
– Add 1–2 extra tablespoons of flour if the dough feels too sticky.
– Expect a slightly denser, chewier texture compared to cookies made with conventional peanut butter.
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5. How do I store peanut butter cookies to keep them fresh?
For short-term storage (up to 5 days), keep cookies in an airtight container at room temperature with a slice of bread to retain moisture. For longer storage:
– Freezing dough: Scoop dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the baking time.
– Freezing baked cookies: Layer cookies between parchment paper in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
– Avoid refrigeration: Cold temperatures can make the cookies stale faster.