Timeless, old-fashioned cookies.
This classic, easy cookie recipe makes a big batch of soft, old-fashioned peanut butter cookies — a recipe complete with the crisscross fork marks, just as nature intended.
Why I Love These Old-Fashioned Peanut Butter Cookies
There is something uniquely impressive and dreamy about deluxe, fancy desserts. But I tend to love homey, old-fashioned baking best. I’ll take a classic apple pie over just about anything.
And my favorite cookie of all? The humble, old-fashioned pb cookie.
Peanut butter cookies may not look particularly beautiful, with their brown, squat appearance. A hatch mark made from fork tines is about as elegant as it gets for these classic cookies.
But that’s exactly why I love them. There’s no snobbiness, no fuss. Peanut butter cookies are just an unpretentious little treat that tastes buttery but not too sweet, and restores my belief in simple pleasures.
This particular peanut butter cookie recipe yields a big batch of soft cookies. The sweetness of the brown sugar is offset by a hint of salt, a whole jar of peanut butter gives these true peanut butter flavor (not to mention ease of measuring).
How to Make These Soft Peanut Butter Cookies
These soft and chewy peanut butter cookies are very easy to make. Here are the steps:
- First, melt the butter. The melted butter and brown sugar make the cookies soft.
- Combine the melted butter with the sugars, eggs, peanut butter, and vanilla.
- Add the baking soda, salt, and flour. Stir just to combine.
- Roll into balls. You can roll them in sugar if you like.
- Place the balls on a lined baking sheet. Press fork times in a crisscross pattern into each cookie, or use a cookie press to create marks.
- Bake for about 12 minutes.
- Cool (or not — I love a warm peanut butter cookie!) and serve with a tall glass of cold milk.
How Many PB Cookies in This Recipe?
This recipe makes about five dozen soft peanut butter cookies. You can also add a bag of chocolate chips, or place a Hershey’s Kiss into the center of each to make them into peanut butter blossom cookies.
Have fun, and enjoy the soft, simple pleasures of this best, old-fashioned peanut butter cookie recipe.
Love peanut butter cookies? You’ll also love:
- Fudgy Double Chocolate Cookies
- Soft Molasses Ginger Cookies
- Snowballs (Mexican Wedding Cookies)
- Pecan Shortbread Cookies
Old-Fashioned Peanut Butter Cookies
- 2 sticks (8 ounces) butter, melted
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon kosher salt
- 2 cups peanut butter (one 16-ounce jar), not natural peanut butter
- 1 tablespoon baking soda
- 3 cups all-purpose flour
- 1 bag chocolate chips, optional
- Preheat the oven to 350°F and line or grease two half-sheet pans. (You will do more batches than this, but two will get you started.)
- Mix together the melted butter, sugar, brown sugar, eggs, vanilla, and salt. Add the jar of peanut butter and mix until fully combined. Do not overmix. Scrape the bowl to ensure that everything is fully incorporated.
- Add the baking soda and flour and mix just until combined. Stir in the chocolate chips, if using.
- Use a tablespoon or cookie scoop to scoop and roll the cookie dough into balls. If you like, you can roll the balls in sugar.
- Place the peanut butter cookie dough balls on a cookie sheet, leaving about 1 to 1/2" of space between each. Score each cookie with the tines of a fork, pressing the cookies down slightly and making a crisscross pattern. (You can also use cookie stamps like these, though the cookies do spread a bit so you'll lose some of the effect.)
- Bake for about 12 minutes, until the bottoms are light golden brown and the tops look dry.
- Let cool for a couple minutes on the pan, then transfer to a cooling rack. Repeat with the remaining cookie dough. Serve with a big glass of cold milk. Note: These cookies will keep in an airtight container for up to 5 days.