Old-Fashioned Peanut Butter Cookies Recipe
Classic old-fashioned peanut butter cookies that are soft, chewy, and packed with rich peanut butter flavor. These cookies use simple pantry ingredients and a straightforward method to deliver perfectly textured treats with a delightful cross-hatch fork pattern on top.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 ¼ cups creamy peanut butter
- 1 cup salted butter, room temperature
- 2 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
Dry Ingredients
- 1 ¼ cups light brown sugar, packed
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
- Mix peanut butter and butter: In a large bowl using a stand mixer or hand mixer, beat the creamy peanut butter together with the room temperature salted butter until the mixture is smooth and combined thoroughly.
- Add sugars: Add the packed light brown sugar and granulated sugar to the peanut butter and butter mixture. Beat on medium speed until the mixture is light, fluffy, and well incorporated.
- Incorporate eggs and vanilla: Add eggs one at a time, beating well after each addition to ensure the mixture is smooth. Then mix in the vanilla extract until combined.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking soda to ensure even distribution of the leavening agent.
- Mix dry into wet: Gradually fold the dry ingredients into the wet ingredients. Stir just until combined, scraping down the sides of the bowl as needed to ensure no flour pockets remain, but avoid overmixing to keep cookies tender.
- Shape cookies: Using a spoon or cookie scoop, portion the dough into approximately 2-tablespoon sized balls. Place the dough balls on prepared baking sheets about 3 inches apart to allow spreading during baking.
- Create cross-hatch pattern: Gently press down on each cookie ball with the tines of a fork in one direction, then again perpendicular, forming a classic cross-hatch pattern that is characteristic of peanut butter cookies.
- Bake: Bake the cookies in the preheated oven for 12 to 13 minutes until they are golden brown around the edges and are no longer glossy on top, indicating they are fully baked but still soft inside.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For best texture, use room temperature ingredients to ensure even mixing.
- Do not overbake; cookies will firm up as they cool, so remove them when edges are golden but centers look slightly soft.
- You can substitute natural peanut butter if preferred, but texture may be slightly different.
- Store cookies in an airtight container at room temperature for up to one week.
- Freezing the dough balls before baking can help control spreading if needed.
