This is my favorite tried and true easy peanut butter cookies recipe. These classic crisscross patterned cookies are made with store-bought peanut butter for that old-fashioned taste and look. Enjoy this sweet treat warm from the oven with a glass of milk. I’ve made this cookie for more than fifty years and no complaints yet!
These cookies are moist with just enough crumbly texture and crispy edges. They’re a classic cookie recipe and fabulously easy to make. More true classics include my popular butter cookies recipe and the over the top delicious chocolate snickerdoodles and lets not leave out the easiest chocolate chip cookie ever! .
If you need a recipe for simple peanut butter cookies, here it is. You probably already have all the ingredients to make these easy peanut butter cookies in your pantry.
Recipe Ingredients
A few basic pantry ingredients are all you need to make old-fashioned and easy peanut butter cookies.
- Flour: I use all-purpose flour and combine it with some baking soda.
- Butter: I use salted butter, but unsalted butter will work too.
- Peanut Butter: My preference is creamy style , however you can substitute crunchy or chunky peanut butter for more texture. If you prefer using a natural peanut butter, make sure to mix it very well before using otherwise it will affect the texture of your cookies, making the dough too wet.
- Sugar: its the combination of brown sugar and granulated sugar that make them so darn yummy.
Tip: Using a combination of salted softened butter and peanut butter will give you the best like your Mom made taste.
Recipe Notes
- Line the cookie sheet with baking parchment or silicone liner to stop the cookies from sticking when baked.
- Chill the cookie dough in the freezer for 10 minutes. This will help the cookies retain their shape and help stop the dough from spreading in the oven.
- Take time to cross the tops of the cookies with a fork as this also helps to stop the cookies from spreading in the oven when baking.
How To Make Old-Fashioned Peanut Butter Cookies
I don’t own a stand mixer, none of my recipes include that as part of the process. I learned how to bake with the wooden spoon and hand mixer method and find it works perfectly for old-fashioned cookies.
Step One: Start by mixing the dry ingredients; in a small bowl combine the brown sugar and white sugar. In a separate bowl mix together the flour and baking soda.
Step Two: In a medium bowl combine the softened butter and peanut butter together, stir until smooth.
Step Three: Add the sugars to the peanut butter and using a hand mixer beat on low until fluffy. Beat in the egg and vanilla.
Step Four: Gradually add in the flour mixture, beat just until blended.
Step Five: Use a cookie scoop or hand roll dough into equal-sized small balls and arrange on a parchment or Silpat lined baking sheet. Place cookie dough in the freezer for 10 minutes.
Step Six: Preheat the oven to 375 F. Remove cookies from the freezer and Flatten the dough balls out using the bottom of small glass.
Step Seven: Use the tines of a fork to make the crosshatch pattern.
Step Eight Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling.
What’s the purpose of the crisscross pattern on peanut butter cookies?
There are actually several reasons for the crisscross shape. First of all, it helps to evenly distribute the peanut butter flavor throughout the cookie. Secondly, the crisscross pattern provides a decorative touch that makes the cookie more visually appealing. Finally, the crossed lines help to prevent the cookie from spreading too much while it is baking.
Why did my peanut butter cookies come out dry?
First, peanut butter is a lower water content ingredient, so it is important to add enough wet ingredients to the batter. Second, peanut butter cookies often require a longer baking time than other types of cookies, so they can easily become overcooked. Finally, peanut butter cookies are often made with less sugar than other cookies, which can also contribute to a dry texture.
Why are my peanut butter cookies falling apart?
If your peanut butter cookies fall apart during baking it might be caused by a few different factors, such as using the wrong type of peanut butter or not chilling the dough properly. One of the most important things to remember when making peanut butter cookies is to use peanut butter that is smooth and creamy. Avoid using natural peanut butter, which can be too dry and crumbly.
Do I need to chill cookie dough?
I guess its not breaking any important rules, if you don;t, but I always like to chill cookie dough as it helps the cookies retain their shape and stop them spreading when baking in the hot oven.
Is crunchy or smooth peanut butter better for cookies?
This comes down to personal preference, you can use either.
Peanut Butter Cookies
Ingredients
- 1 cup flour
- ¼ teaspoon baking soda
- 6 tablespoons salted butter softened
- ⅔ cup peanut butter creamy style. (or use your favorite brand)
- 6 tablespoons brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Start by mixing the dry ingredients; in a small bowl combine the brown sugar and white sugar. In a separate bowl mix together the flour and baking soda.
- In a medium bowl combine the softened butter and peanut butter together, stir until smooth.
- Add the sugars and using a hand mixer beat on low until fluffy. Beat in the egg and vanilla.
- Gradually add in the flour mixture, beat just until blended.
- Hand roll dough into equal-sized small balls and arrange on a parchment or Silpat lined baking sheet.
- Preheat oven to 375° Fahrenheit, Place cookie dough in the freezer while the oven is preheating.
- Remove cookies from the freezer and Flatten the dough balls out using a fork to add a crisscross pattern.
- Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling.
