Old-Fashioned Peanut Butter Cookies Recipe
These Old-Fashioned Peanut Butter Cookies offer a perfect blend of creamy peanut butter and rich, buttery sweetness. With a classic cross-hatch pattern and a soft yet chewy texture, these cookies are an all-time favorite treat ideal for any occasion. Easy to prepare and quick to bake, they bring nostalgic flavors to your kitchen.
- 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 teaspoons 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 (177°C). Prepare baking sheets by lining them with parchment paper or silicone liners to prevent sticking.
- Mix Peanut Butter and Butter: Using a stand mixer or hand mixer with a large bowl, beat the creamy peanut butter together with the softened salted butter until the mixture is smooth and well combined.
- Add Sugars: Incorporate the light brown sugar and granulated sugar into the peanut butter mixture, beating until the mixture becomes light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a medium bowl, whisk the all-purpose flour together with the baking soda. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Scrape down the sides of the bowl as necessary to ensure even mixing without overmixing.
- Form Cookie Dough Balls: Scoop the cookie dough into approximately 2-tablespoon-sized balls. Place the dough balls on the prepared baking sheets about 3 inches apart to allow room for spreading.
- Create Cross-Hatch Pattern: Using a fork, gently press down on each dough ball to create a classic cross-hatch pattern on top of the cookies.
- Bake: Place the baking sheets in the preheated oven and bake for 12 to 13 minutes, until the cookies are golden brown and no longer glossy on top.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- For best texture, ensure butter and eggs are at room temperature before mixing.
- Pressing the fork in a cross-hatch pattern on top helps the cookies bake evenly and gives a classic look.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- You can substitute salted butter with unsalted butter and add a pinch of salt if preferred.
