It’s hard to beat the crunchy peanut buttery goodness of an old fashioned peanut butter cookie. It’s a classic recipe that I grew up making with my grandmother and love making them now for my family, with a few improvements.
You can follow the basic recipe if you want the nostalgia of the more original recipe or give my few additions a try, I’m sure you’ll love them as much as my family does!
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Best Peanut Butter Cookies!
Details about recipe, times to use, how our family likes it etc.
Ingredients
- 1/2 cup butter (1 stick)
- 1/2 cup peanut butter (for yummier cookies use one with honey)
- 1/2 cup granulated sugar (the plain white kind)
- 1/2 cup brown sugar (doesn’t matter if it’s light or dark, I’ve used both)
- 1 egg
- 1/2 tsp vanilla extract (the Watkins brand baking vanilla is my favorite)
- 1 1/2 cup flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- Optional: Reese’s peanut butter chips
There are only 2 major changes I make from my grandma’s recipe. The first is I use a peanut butter with honey, specifically I like to use Skippy Natural Peanut Butter with Honey.
The second change is I add in some peanut butter chips for an extra kick of peanut buttery goodness.
How to make Old Fashioned Peanut Butter Cookies
Preheat the oven to 375 degrees
1 – In a small bowl whisk together the flour, baking soda, and salt. Set the flour mixture aside for later.
2 – In a medium or large bowl cream together the butter, peanut butter, sugar (both kinds), egg, and vanilla. If your butter isn’t quite soft yet I like to cream it a little bit by itself first.
You’ll want to use an electric hand mixer or stand mixer to mix your dough.
3 – Add the dry ingredients into the wet ingredients in 2 parts. Blend until just mixed together.
4 – Fold in the peanut butter chips if desired. I honestly have never measured how many I put in, I would start with 1/2 cup and add from there if you want more.
5 – Now you’re ready to put them on your baking sheet! I like to use a cookie sheet covered with a silicone baking mat, this creates a nonstick surface and you can just wash and reuse.
If you don’t have the fancy mats you can simple cover the cookie sheet with parchment paper.
I use a cookie scoop to transfer my dough to the baking sheet, it helps ensure my cookies are all the same size. If you don’t have one yet you can use a tablespoon full and roll it into a ball.
I usually put 12 on a sheet which gives them space to spread a little when they cook.
6 – Pour a couple tablespoons full of sugar onto a flat plate. Dip a fork into the sugar collecting a bit on the tines.
Then push it gently into the top of the cookie, first one way, then the other creating a criss cross pattern. Sprinkle the extra sugar off the fork onto the cookie.
Repeat for each cookie.
7 – Bake for 10-12 minutes, mine are usually done right at 11 minutes. Allow to cool for a couple minutes on the pan before removing them to a cooling rack.
This recipe usually makes about 3 dozen cookies.
The cookies should end up with a little crunch on the outside but still be sweet and fluffy inside. They disappear fast at our house!
How to store leftover cookies
Once cooled you can store the cookies in a freezer bag or airtight container. You can also freeze them for up to 9 months.
Adding a piece of bread to the container will also help to keep your cookies from getting stale and hard before you can enjoy them all.
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Old Fashioned Peanut Butter Cookie Recipe
Classic peanut butter cookies that might just be better than what grandma used to make.
Ingredients
- 1/2 cup butter (1 stick)
- 1/2 cup peanut butter (for yummier cookies use one with honey)
- 1/2 cup granulated sugar (the plain white kind)
- 1/2 cup brown sugar (doesn't matter if it's light or dark, I've used both)
- 1 egg
- 1/2 tsp vanilla extract (the Watkins brand baking vanilla is my favorite)
- 1 1/2 cup flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- Optional: Reese's peanut butter chips
Instructions
Preheat the oven to 375 degrees
1 - In a small bowl whisk together the flour, baking soda, and salt. Set the flour mixture aside for later.
2 - In a medium or large bowl cream together the butter, peanut butter, sugar (both kinds), egg, and vanilla.
3 - Add the dry ingredients into the wet ingredients in 2 parts. Blend until just mixed together.
4 - Fold in the peanut butter chips if desired. Start with 1/2 cup and add more if desired.
5 - Use a cookie scoop or tablespoon to transfer balls of cookie dough to a baking sheet covered with parchment paper or a silicone baking mat.
6 - Pour a couple tablespoons full of sugar onto a flat plate. Dip a fork into the sugar collecting a bit on the tines.
Then push it gently into the top of the cookie, first one way, then the other creating a criss cross pattern. Sprinkle the extra sugar off the fork onto the cookie.
Repeat for each cookie.
7 - Bake for 10-12 minutes. Allow to cool for a couple minutes on the pan before removing them to a cooling rack.
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