old fashioned peanut butter cookies recipe
The Best old fashioned peanut butter cookies recipe
This recipe is one of those staples that works for just about any occasion. Need a quick treat for a school bake sale? These are ready in under 30 minutes. Want something to pair with your afternoon coffee? A couple of these hit the spot. Even my husband, who usually claims he doesn’t like sweets, will sneak one (or three) when he thinks I’m not looking. And the best part? They’re actually not terrible for you—peanut butter has protein and healthy fats, and if you use natural peanut butter, you’re cutting out a lot of the added sugars. Plus, they’re so easy that even the kids can help mix the dough, which makes them a fun little kitchen project for a lazy weekend.
Old Fashioned Peanut Butter Cookies
A classic, nostalgic treat with a rich peanut butter flavor and a slightly crisp exterior. These cookies are easy to make and perfect for any occasion, from after-school snacks to holiday baking.
🥘Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter (not natural)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Granulated sugar for rolling (optional)
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone baking mat. -
2
In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes with an electric mixer). -
3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. -
4
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. -
5
Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets. If desired, roll the balls in granulated sugar before placing them on the sheet. -
6
Use a fork to gently press down on each dough ball in a crisscross pattern, flattening them slightly. -
7
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Do not overbake; the cookies will continue to set as they cool. -
8
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
🔧Equipment
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Fork (for crisscross pattern)
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Old Fashioned Peanut Butter Cookies Works
❓ Frequently Asked Questions About Old Fashioned Peanut Butter Cookies
1. Why do old-fashioned peanut butter cookies have fork marks on them?
The classic fork marks on peanut butter cookies serve two main purposes. First, they help flatten the dough balls, ensuring even baking and preventing the centers from staying raw. Second, the ridges create more surface area, which leads to extra crispy edges—a signature texture of these cookies. The traditional crisscross pattern also makes them visually recognizable.
2. Can I use natural peanut butter instead of regular peanut butter in this recipe?
Yes, you can use natural peanut butter, but you may need to adjust the recipe slightly. Natural peanut butter (the kind that separates with oil on top) tends to be drier and less sweet than regular commercial peanut butter. To compensate, you might need to add 1-2 extra tablespoons of oil or melted butter to the dough to keep it from being too crumbly. Also, stir the natural peanut butter well before measuring to ensure an even consistency.
3. Why did my peanut butter cookies turn out dry or crumbly?
Dry or crumbly peanut butter cookies are usually the result of one of these common issues:
– Over-measuring flour: Too much flour absorbs moisture and makes the dough stiff. Spoon flour into the measuring cup and level it off instead of scooping directly.
– Overbaking: Peanut butter cookies continue to set as they cool. Pull them out when the edges are just golden, even if the centers look slightly soft.
– Old or dry ingredients: Check the freshness of your baking soda and peanut butter. Expired leavening agents or overly dry peanut butter can affect texture.
4. Can I make these cookies without eggs for a vegan version?
Absolutely! You can replace eggs in peanut butter cookies with several vegan-friendly alternatives:
– Flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg. Let it sit for 5 minutes to thicken.
– Applesauce: Use ¼ cup unsweetened applesauce per egg for moisture.
– Mashed banana: ¼ cup per egg adds sweetness and binding power.
– Commercial egg replacer: Follow package instructions.
Note that the texture may vary slightly, but the cookies will still be delicious.
5. How do I store old-fashioned peanut butter cookies to keep them fresh?
For short-term storage (up to 5 days), keep the cookies in an airtight container at room temperature. If you want to extend their freshness, layer them between sheets of parchment paper to prevent sticking. For longer storage, freeze the baked cookies in a sealed freezer bag for up to 3 months. Thaw at room temperature before serving. If you prefer soft cookies, add a slice of bread to the container to retain moisture.
