Peanut Butter Cookies
These Old-Fashioned Peanut Butter Cookies are a nostalgic favorite that never disappoints
With their perfect balance of sweet and salty, these cookies feature golden, crispy edges and soft, chewy centers that bring comfort with every bite.
Made with pantry staples like flour, butter, and peanut butter, this recipe is a breeze to whip up and comes together quickly. Whether you’re baking for an after-school snack or a cozy weekend treat, these cookies are sure to be a hit.
Peanut Butter Cookies Recipe Highlights
- Ready in under 30 minutes
- A simple recipe with easy-to-find ingredients
- Chewy, soft centers with crispy edges
- Ideal for baking ahead and freezing
- Perfect balance of sweet and salty
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
FLOUR– This gives the cookies structure and helps create that perfect balance between crispy edges and soft centers.
BAKING SODA and SALT – Baking soda helps the cookies rise and adds a bit of spread so they don’t stay too thick. Make sure it’s fresh for the best results. A little salt enhances the flavor of the peanut butter and balances the sweetness from the sugars.
SUGARS – We us regular granulated sugar that brings sweetness and helps create that crisp texture on the edges. Brown sugar adds moisture and a subtle caramel-like flavor, keeping the centers soft and chewy. Make sure your butter is at room temperature for easier mixing and the best texture.
BUTTER – Softened unsalted butter adds richness and moisture to the cookies, giving them their chewy texture. If you only have salted butter, you can use it, but reduce the added salt.
EGGS – The eggs act as a binder, holding all the ingredients together. They also help add moisture and richness to the dough.
PEANUT BUTTER – We’re using old-fashioned salted crunchy peanut butter for this recipe. Using crunchy peanut butter adds texture to the cookies, giving them little bits of peanut in every bite. If you prefer smooth, feel free to swap it out, but crunchy brings a bit more character to the cookies!
How To Make Peanut Butter Cookies
Please check the printable recipe card below for more detailed instructions.
- Mix the dry ingredients: Combine the flour, baking soda, and salt.
- Beat the butter and sugars until creamy, then add the eggs one at a time.
- Stir in the peanut butter, then gradually add the flour mixture to form a soft dough.
- Roll the dough into balls, press with a fork to create a crisscross pattern, and bake at 350º Fahrenheit for 10-12 minutes until the edges are golden.
Leftovers and Storage
STORE – Keep these cookies in an airtight container at room temperature for up to 5 days.
FREEZE – Roll the dough into balls and place them on a baking sheet to freeze. Once solid, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, place them on a baking sheet (no need to thaw) and add an extra minute or two to the bake time.
REHEAT – For a fresh-from-the-oven taste, warm them up in the microwave for 10-15 seconds.
MAKE AHEAD – You can prepare the dough in advance, roll into balls, and freeze for later baking. No need to thaw — just add an extra minute or two to the bake time.
Serving Suggestions
COLD GLASS OF MILK – The classic pairing that brings out the nutty richness of the peanut butter while balancing the sweetness.
WARM CHOCOLATE DRIZZLE – Drizzle melted chocolate over the cookies for a decadent touch. The warm chocolate adds an indulgent layer of flavor.
SANDWICH WITH ICE CREAM – Use the cookies to make ice cream sandwiches with vanilla or chocolate ice cream in between for a cool and creamy dessert.
CRUMBLE OVER VANILLA PUDDING – Break the cookies into pieces and sprinkle them over vanilla or chocolate pudding for a delightful mix of textures.
Recipe Success Tips
PRESSING THE DOUGH WITH A FORK – The crisscross pattern is a classic touch and helps flatten the cookies slightly, ensuring they bake evenly. Dip the fork in some sugar if you want to avoid sticking.
DON’T OVER-BAKE – These cookies should come out with lightly golden edges. They’ll continue to set as they cool, so it’s better to pull them out of the oven a bit earlier if you’re unsure. Overbaking can make them too dry and crumbly.
PEANUT BUTTER OPTIONS – For this recipe, stick to regular peanut butter, as natural peanut butter tends to be too oily and can affect the dough’s consistency.
MAKING IT YOUR OWN – You can add some chocolate chips or even a sprinkle of sea salt on top before baking for a delicious twist on these cookies!
Commonly Asked Questions
Why do I have to press the cookies with a fork?
The crisscross pattern is more than just for looks—it helps flatten the cookies so they bake evenly. Peanut butter cookie dough is quite thick, and this step helps the cookies spread and bake properly.
Can I use smooth peanut butter instead of crunchy?
Yes, smooth peanut butter will work just fine if that’s what you have on hand. The texture will be a little different, but the flavor will still be delicious.
What should I do if my cookies are too dry?
Overbaking is often the culprit for dry cookies. Make sure to keep an eye on the bake time, as they should only be lightly golden around the edges. Also, check that your butter is properly softened before mixing.
Can I make these cookies without an electric mixer?
You can, but an electric mixer makes it much easier to cream the butter and sugars. If you don’t have one, you can beat everything by hand with a hand whisk or wooden spoon.
What can I use instead of brown sugar?
If you don’t have brown sugar, you can substitute it with white sugar, but the cookies may turn out slightly less moist. You could also mix white sugar with a bit of molasses to mimic the flavor of brown sugar.
Can I add anything to these cookies?
Chocolate chips, chopped peanuts, or even a drizzle of melted chocolate on top after baking can take these cookies to the next level. Be creative!
How can I tell when the cookies are done?
These cookies should be slightly golden around the edges but still soft in the center. They’ll continue to firm up as they cool, so it’s better to pull them out when they look just underdone rather than overdone.
More Easy and Delicious Fall Desserts
Old-Fashioned Peanut Butter Cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter unsalted, room temperature
- ¾ cup sugar
- ½ cup brown sugar dark, packed
- 2 large eggs
- 1 cup peanut butter old-fashioned salted crunchy
Instructions
- Preheat the oven to 350º Fahrenheit.
- Whisk together the flour, baking soda, and salt in a small bowl.
- Beat the butter, sugar, and brown sugar with an electric mixer in a large bowl until creamy and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the peanut butter until fully combined.
- Mix in the flour mixture gradually until a soft dough forms. Roll the dough into balls and place them on a baking sheet. Press each dough ball down with a fork to create a crisscross pattern.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool the cookies on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
How to make sift peanut butter cookies without brown sugar?
Yes, you can use Idaho potatoes, but just know they’re starchier and break down more than Yukon Golds or Russets. If you slice them thin and don’t overcook, they’ll still hold up fine. The result might be a little softer and more casserole-like, but still totally delicious.