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Classic peanut butter cookies recipe

Classic peanut butter cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Peanut butter cookies

These soft peanut butter cookies, made with crunchy peanut butter, are quick and easy to prepare and will surely please family and friends.

415 people made this

IngredientsServes: 24

  • 225g unsalted butter
  • 250g crunchy peanut butter
  • 200g caster sugar
  • 220g soft brown sugar
  • 2 eggs
  • 300g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons bicarbonate of soda

MethodPrep:15min ›Cook:10min ›Extra time:1hr › Ready in:1hr25min

  1. Cream butter, peanut butter, caster sugar and brown sugar together in a bowl; beat in eggs.
  2. In a separate bowl; sift flour, baking powder, bicarbonate of soda and salt; stir into butter mixture. Put cookie dough in fridge for 1 hour.
  3. Preheat oven to 190 C / Gas 5.
  4. Roll cookie dough into 2.5cm balls and place on baking trays. Flatten each ball with a fork, making a crisscross pattern. Bake in preheated oven for about 10 minutes or until cookies begin to brown.

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Reviews & ratingsAverage global rating:(3329)

Reviews in English (2549)

Amazing cookies! Followed the steps exactly, but added some choc chips (would've been fine without though!) They're delish-12 Apr 2018

I made the cookies following the recipe to the letter. I use a Kenwood Chef mixer. I also melt the butter slightly by standing the mixing bowl containing the butter in a bowl of hot water for about 30 seconds then I add the sugar and peanut butter. I use a scoop to drop the mix onto a parchment lined tray. This ensures they are all the same size. I dont flatten them as they spread. I only bake 6 at a time towards the bottom of a fan oven at 150 as our oven is hot and I set a timer for 9 minutes then turn the tray round then give them another minute. They may look underdone as you take them out of the oven but as they cool and flatten slightly they seem to darken.They turn out perfect every time. I make about 29 from this mix and they get eaten in no time. They keep well in an airtight container...thats if you have any left.-21 Feb 2018


I had read on here that people were having trouble with the cookie being too thin, so I added a 1/2 cup more flour, and also 1/2 more peanut butter. the cookie came out great! also added 1 teaspoon vanilla.-09 Nov 2002

  • 2 cups all-purpose flour (9 ounces)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter (room temperature)
  • 3/4 cup peanut butter (chunky or smooth)
  • 3/4 cup sugar
  • 3/4 cup light brown sugar (firmly packed)
  • 2 large eggs
  • 1 teaspoon vanilla

The Spruce / Kristina Vanni

In a bowl, stir together flour, baking soda, baking powder, and salt.

The Spruce / Kristina Vanni

Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture.

The Spruce / Kristina Vanni

Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours.

The Spruce / Kristina Vanni

Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches apart on greased baking sheets.

The Spruce / Kristina Vanni

Using a dinner fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie.

The Spruce / Kristina Vanni

Bake at 375 F until golden brown, or about 10 to 12 minutes.

The Spruce / Kristina Vanni

Cool on baking sheets for a minute then transfer to a rack to cool completely.

Perfect Peanut Butter Cookies

Not all peanut butter cookies are created equal. I have so many memories from when I was a child of making peanut butter cookies with my mother and brother. We would do the crisscross motion with a fork on the cookies as we put them on the cookie sheet. If I seem to remember correctly, ours always came out soft. So, to this day, a soft batch of perfect peanut butter cookies is my favorite kind.

Now, you can find harder, crunchier peanut butter cookies that pass muster with me if they have enough peanut butter flavor in them. But some just really miss the mark. I’ve had some peanut butter cookies from Amish bakeries which have been disappointments.

Crunchy and only the slightest hint of peanut butter. Those are always the most disappointing ones. On the other hand, one of the best peanut butter cookies I’ve had is this Amish recipe that I’m posting today. Man, these are good peanut butter cookies.

This is a recipe that comes to us from an Amish woman in Utica, Minnesota and was featured in our book Amish Cooks Across America. Utica is in southeast Minnesota where there is a growing Amish community. This recipe is a classic, classic peanut butter cookie recipe with just the right amount of peanutty taste and soft texture. I'm not a huge fan of the crunchier peanut butter cookies.

Peanut butter, by the way, is considered a staple in most Amish kitchens. It's a good source of quick protein and can be versatilely added into cookies, breads, pastries, and more. So most Amish kitchens have at least one jar of peanut butter on hand.

One note, the peanut butter cookie recipe featured here contains lard. Makes all the difference, If you want a SUPER peanut butter cookie, use lard. If you don't have access to lard then, yes, shortening like Crisco will do the job.

Peanut Butter Cookies

Todd Coleman

Classic Peanut Butter Cookies

They were the cookies I gladly skipped over at school bake sales in favor of chocolate chip because to me, peanut butter seemed like health food—its early promoter, John Harvey Kellogg, first marketed it as such in the 1890s, and despite its sweetness, the wholesome image has pretty much stuck. Why would I ruin the pleasure of eating a cookie, I reasoned, with an ingredient that was supposed to be good for me? Now, led by my palate instead of prejudice, I relish a soft, chewy peanut butter cookie, whether made from the stir-as-you-use-it natural kind or a mass-market brand like Peter Pan. —Kellie Evans

Peanut Butter Cookies

Award Winning Classic Peanut Butter Cookies

I have a strong passion for baking cookies. I don’t know what it is, but I absolutely love it, and have numerous recipes for various cookies that I have perfected the recipes to. This peanut butter cookie though, is where it all began.

I always loved baking, I think it’s my favorite thing, right along with breakfast. Those are just my specialties.

When I was a young adult in my teens and early 20’s I always made cookies, pies, and cakes – always from the box though. In those early years I think a bag of flour would last me forever. I threw away the bag before I had a chance to use it all! It was all about convenience food, something fast, and if I wanted a cake I picked up my favorite box. Or I bought a pie or cake ready made!

When I started experimenting in the kitchen with cooking and food in general, I realized there were many pantry staples I just didn’t have. So I started stocking up the more and more I cooked, the more things needed and stored away. Flour, sugar, oils, and spices were all things I started collecting. I started getting more fearless and ready to experiment.

One night I decided I wanted some cookies, but I didn’t have a premade mix, and to be honest I didn’t really want one. So I found a peanut butter cookie recipe that had everything I already owned in my pantry, and that’s when I realized that making cookies from scratch is so much more convenient! They taste so much better, you use things you already have, and it makes a much bigger batch!

Now, I have no idea where I found that original peanut butter cookie recipe, but through the years it’s been changed and perfected in many different ways. This recipe is always requested by my family and friends. When there’s a bake sale, this is always what I get asked to make.
When I made this particular batch my husband had just come home from work and was leaving on a quick errand. He grabbed a cookie and says “Oh my God, that’s good” and grabbed a second. He’s had these countless times, but they still elicit that same reaction! My 3 year old is obsessed with peanut butter and jelly sandwiches, so these are right up his alley and are his favorite of all time. He’s my sneaky little cookie monster, he comes downstairs in the middle of the night and takes one bite out of each cookie, just so no one else will eat them!!

Needless to say, it’s very rare I share this recipe. This is one of my very near and dear to my heart recipes, I hope you love it as much as we do!

Classic Peanut Butter Cookies

  • Author: Sally
  • Prep Time: 3 hours, 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 3 hours, 30 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These classic peanut butter cookies are always a hit. Easy to make, easier to eat! They’re absolutely our favorite.


  • 1 cup ( 230g ) unsalted butter, softened to room temperature*
  • 1 cup ( 200g ) granulated sugar
  • 3/4 cup ( 150g ) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup ( 250g ) creamy peanut butter*
  • 3 cups + 2 Tablespoons ( 390g ) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • optional: 1/3 cup (67g) granulated sugar, for rolling


  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.
  2. In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.


  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
  2. Room Temperature Ingredients: Make sure your butter is softened, not melted in the slightest. Do not soften in the microwave – that makes it sort of melty and greasy. Place out 1 hour before beginning. Room temperature eggs are preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  3. Peanut Butter: Chunky peanut butter works as well. I do not suggest using natural style, oily peanut butter. Brands such as Jif or Skippy work best.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: peanut butter cookies, classic peanut butter cookies

How to make classic peanut butter cookies

  1. Whisk together dry ingredients: flour, baking soda, baking powder, cornstarch and salt. Set aside.
  2. Beat butter, sugar and brown sugar together until light and fluffy. Add peanut butter and mix until incorporated. Beat in egg and vanilla. Scrape down the bowl
  3. With mixer on low, slowly add flour mixture. Mix just until combined. Cover the bowl and chill dough in the refrigerator for 30 minutes.
  4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  5. Scoop 1 Tablespoon of dough and roll into a ball. Roll ball of dough in additional granulated sugar and place on prepared baking sheet. Use a fork to create a crisscross pattern on top of the ball of dough.
  6. Bake cookies for 10 minutes until the cookie edges are set and centers are soft. Cool on pan for 5 minutes, then transfer to wire rack to cool completely.

Bake a lot of cookies like me? You’ll love this cookie scoop! I use it all the time.

Grandma’s Old Fashioned Peanut Butter Cookies

In this post I am sharing the recipe for Grandma&rsquos Old Fashioned Peanut Butter Cookies.

Classic peanut butter cookies are another top pick for most favored cookies. Bake up a batch of these glorious delicious cookies for the holidays or as a dessert any time of the year.

I&rsquom a huge peanut butter fan so it&rsquos almost a guarantee that if there&rsquos peanut butter involved then I&rsquom gonna love it.

I do wish y&rsquoall were here to help me eat all of these cookies! I&rsquove had my mixing bowls out every day baking up a storm since Thanksgiving.

Here are a few of the other cookie recipes I&rsquove been baking lately that you might enjoy too: Old Fashioned Oatmeal Raisin and The Original Chocolate Chip Cookie.

Homestyle Peanut Butter Cookies

There is nothing like the wonderful aromas of cookies baking in the oven. Peanut Butter cookies baking smell intoxicating. If you love peanut butter like I do there is no mistaking what kind of cookie is baking here!

What do I need to make Peanut Butter Cookies?

You only need a few ingredients (only 8 in fact) to make the BEST peanut butter cookies! You&rsquoll need: shortening, creamy peanut butter (Jif is my favorite), sugar (granulated and brown), eggs, flour, baking soda and salt.

How to Make Delicious PB Cookies

Preheat your oven to 375°F (190°C ).

Step 1: (You&rsquoll find a full printable recipe card near the end of this post) In a small bowl combine the flour, baking soda and salt and set aside.

Step 2: In a large mixing bowl, cream together the vegetable shortening, peanut butter and sugars until light and fluffy.

Y&rsquoall, hold on a minute while I lick the peanut butter off of this spatula!

If you&rsquove noticed a trend with baking cookies, most recipes begin with creaming the butter, or shortening, with the sugars.

Add the eggs, one at a time, mixing well after each addition.

Step 3: Next, add the flour mixture in thirds, mixing well until all of the flour mixture has been combined into the cookie dough.

Use a small cookie scoop to gather out a ball of dough, then roll in your hands to smooth. Place the ball of dough on a parchment lined baking sheet, spaced two inches apart, and use two fingers to gently press the cookie down.

Lastly, use the tines of a fork to press in a crisscross pattern. I prefer to use a large serving fork but a regular fork will do just fine. This crisscross pattern is very traditional for peanut butter cookies.

Place the cookies into the oven and bake 10-15 minutes. I bake mine for ten minutes so that they&rsquore soft and chewy. Bake a few minutes longer if you like your cookies crispy.

This batch of cookie dough will bake 3 to 3.5 dozen regular size cookies. If you don&rsquot need that many all at once, no worries, just freeze the rest of your dough to use another time.

Old Fashioned Chewy PB Cookies

These cookies can be made ahead to share as holiday gifts or to share at a cookie swap party.

Recipe Summary

  • ½ cup peanut butter
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ½ teaspoon vanilla
  • 1 ¼ cups all-purpose flour

In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, dipping fork in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.

Classic Peanut Butter Cookies

Delightful peanut butter cookie goodness. This recipe is straight out of grandma&rsquos recipe box and can be baked with a chewy or crisp texture. Pour a glass of milk and dive in!


  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 cup peanut butter
  • 3 cups flour
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 350° F.
  2. Cream together butter and sugars.
  3. Add eggs and peanut butter and beat until incorporated.
  4. Add dry ingredients and mix until just combined.
  5. Use a small cookie scoop or roll a Tablespoon of dough into a ball. Smoosh with a cup or fork and bake for 7 to 10 minutes or until puffed and VERY lightly golden.

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Nutrition Information:


Serving Size:

All nutritional information is estimated and will depend on the exact ingredients you use.

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