Old-Fashioned Peanut Butter Cookies Recipe
These Old-Fashioned Peanut Butter Cookies are classic, rich, and soft with a perfect cross-hatch pattern on top. Made with creamy peanut butter, brown and granulated sugar, and a hint of vanilla, they bake into golden brown, chewy delights that satisfy every peanut butter lover’s craving.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Sugar
- 1 ¼ cups light brown sugar (packed)
- ¾ cup granulated sugar
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set them aside to keep the cookies from sticking.
- Beat peanut butter and butter: In a large bowl, use a stand mixer or hand mixer to beat the creamy peanut butter together with the room temperature salted butter until the mixture is smooth and well combined.
- Add sugars and beat: Incorporate the brown sugar and granulated sugar into the peanut butter mixture. Beat on medium speed until the mixture becomes fluffy and light.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then blend in the vanilla extract until evenly combined.
- Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet peanut butter mixture. Stir gently just until all ingredients are combined, scraping down the sides of the bowl to ensure uniform mixing without overworking the dough.
- Shape the cookies: Scoop the dough into 2-tablespoon-sized balls and place them about 3 inches apart on the prepared baking sheets. Using a fork, gently press down on each ball to create the classic cross-hatch pattern on top.
- Bake: Bake in the preheated oven for 12-13 minutes or until the cookies turn golden brown and lose their glossy sheen on the surface.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Using room temperature ingredients helps the dough mix more evenly and create better texture.
- Do not overmix once the flour is added to avoid dense cookies.
- For chewier cookies, slightly underbake and allow them to finish setting on the hot baking sheet.
- You can substitute natural peanut butter but the texture may vary slightly.
- Store cookies in an airtight container at room temperature for up to one week.
