Old-Fashioned Peanut Butter Cookies are delicious, easy, soft, and chewy! If you're looking for a simple cookie recipe that you can make and serve to a crowd, these cookies will really fit the bill.
There's a reason this cookie never goes out of style. It's the same easy, no-fuss recipe your mom or grandma probably had memorized - simple pantry ingredients, a quick press of a fork, and a plate of warm, soft-centered cookies in under 30 minutes. No chilling the dough, no special equipment, just an honest, old-fashioned cookie that tastes exactly like the ones you remember.
In this Article:
This classic cookie recipe has been around for ages. These tried and true cookies are soft, delicious, and crispy edged. Serve them with some cool ice cream, dipped in a mug of hot chocolate, or on their own. Grab that peanut butter and lets get to cooking!
These Old-Fashioned Peanut Butter Cookies are:
- 100% Homemade
- Soft and chewy.
- Freezer-friendly.
- Guaranteed to please a crowd.
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Key Ingredients & Substitutions
- Peanut butter. Use a regular, shelf-stable creamy peanut butter like Jif or Skippy - natural peanut butter separates and can make the dough oily and the cookies spread too thin. Want extra crunch? Swap in crunchy peanut butter (see Variations below).
- Butter. Salted or unsalted both work; if using salted butter, you can cut the added salt to just a pinch. Make sure it's softened to room temperature so it creams smoothly.
- Granulated sugar and brown sugar. This combination is what gives the cookies their old-fashioned texture - granulated sugar for crisp edges, brown sugar for a soft, chewy center. Light or dark brown sugar both work; dark brown sugar adds a slightly deeper, molasses-y flavor.
- Egg plus an extra yolk. The extra yolk adds richness and helps keep the cookies soft for days. Let the egg come to room temperature before mixing so it blends in evenly.
- All-purpose flour. Spoon the flour into your measuring cup and level it off, rather than scooping straight from the bag - scooping packs in extra flour and can leave the cookies dry. For a gluten-free version, a 1:1 gluten-free baking flour swaps in easily.
- Baking soda and baking powder. Both leaveners have a job here - the baking soda helps the cookies spread and brown, while the baking powder gives them a bit of extra lift so they don't turn out flat.
- Vanilla extract. A classic finishing note - use pure vanilla extract rather than imitation for the best flavor.
Helpful Tips & Tricks
Creaming the Sugar: It is important to cream the sugar in with the peanut butter and butter for a full two minutes. This will give your cookies a nice, light texture.
Making the Signature "Forkprints": The classic peanut butter cookie has that nostalgic crosshatch pattern on top (see the picture!). These marks are optional, but I like to add them since they're so classic. You can simply use the back of a fork - press one direction and then the other.
Use Room-Temperature Ingredients: Pull the butter and egg out about 30 minutes before you start baking. Cold butter won't cream smoothly with the peanut butter and sugar, and you'll end up with a lumpy, uneven dough that bakes unevenly too.
Don't Overbake: These cookies are done when the edges are set and lightly golden but the centers still look a touch underbaked - they'll firm up as they cool on the pan. Pulling them a minute early is the real secret to that soft, chewy old-fashioned texture.
Scoop for Even Baking: A medium cookie scoop keeps every cookie the same size, so they all bake through and brown at the same rate - no pulling some off the sheet early while others are still doughy in the middle.
Fun Variations
Crunchy Peanut Butter Cookies
I used creamy peanut butter for my cookies. But you can also use crunchy peanut butter for a nutty texture!
Peanut Butter Blossom Cookies
Leave out the fork-print marks for this version. Remove the warm cookies from the oven when they are finished baking and press a mini Reese's peanut butter cup into the center of each cookie. Unwrapped, obviously.
Chocolate Chip Peanut Butter Cookies
Fold a cup of mini chocolate chips into the dough along with the flour for chocolate in every bite. If you can't get enough of the chocolate-and-peanut-butter combo, our Pecan and Chocolate Chip Brownies are worth a batch too.
Gluten-Free Peanut Butter Cookies
Swap the all-purpose flour for an equal amount of 1:1 gluten-free baking flour. The dough will look and feel almost identical - just keep an eye on the oven, since gluten-free cookies can brown a minute or two faster.
Peanut Butter Cup Sandwich Cookies
Let the cookies cool completely, then sandwich two together with a spoonful of peanut butter or chocolate-hazelnut spread. For an extra peanut-buttery bite, tuck a chopped Homemade Peanut Butter Cup into the filling.
Oatmeal Peanut Butter Cookies
Stir ¾ cup old-fashioned rolled oats into the dough with the dry ingredients for a heartier, chewier cookie with a little extra texture.
Storing & Freezing
Storing the Cookies
You will want to store your cookies in an airtight container. These will last for around a week. Pro Tip: If you place a slice of bread in the container with the cookies and replace it every few days, it will help keep your cookies soft!
Freezing the Cookies
You can freeze any leftover cookies you have. Simply place them in an airtight container and freeze for 3-4 months. If you stack the cookies, just make sure to place wax paper in between the layers to prevent sticking.
More Sweet Treats
If you love these peanut butter cookies, be sure to check out these other delicious desserts:
- Lemon Poppyseed Cookies
- Strawberry Cake Mix Cookies
- Double Chocolate Peanut Butter Cookies
- No Bake Cookies - without Peanut Butter!
Recipe
Old-Fashioned Peanut Butter Cookies
Ingredients
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter
- ¾ cup peanut butter as needed, depending on your brand of PB; add up to a cup of PB to achieve a thick but not crumbly dough
- ½ cup sugar
- ½ cup brown sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- In a small bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat together the butter and peanut butter thoroughly.
- Add the sugars and beat for 2 minutes, until creamy and light.
- Add the egg and vanilla extract, then beat for 30 more seconds.
- Then slowly mix in the flour mixture until just incorporated.
- Use a cookie scoop to portion out the dough on a lined cookie sheet.
- Optional: Use a fork to press down on the cookies, flattening them and making the classic criss-cross pattern.
- Bake cookies for 8-10 minutes until lightly golden and set.
- Cool on the cookie sheet before storing or serving.
Nutrition
Nutrition details are an estimate, per serving.
Nicole Christensen says
Has anyone tried these with gluten free flour? If so do they turn out
Vicki says
Absolutely, hands down, the BEST Peanut Butter cookie recipe I have ever made! These are amazing!
Jeff says
The simplicity and ease of quick changes to make such a variety of recipes!
Marcy says
This is a terrific peanut butter cookie recipe - I've made it twice and both times the results were perfect!
Kathy lucas says
I will try this! Yum Kathy Lucas flushing,ohio