There’s something magical about opening a worn recipe card covered in flour smudges and faded ink — and this old-fashioned peanut butter cookie recipe is one of those treasures. It’s simple, soft, and packed with rich peanut butter flavor.
Every bite brings back memories of after-school snacks, holiday cookie tins, and sneaking one more from Grandma’s kitchen when no one was looking.
This classic cookie recipe is everything a peanut butter cookie should be: golden on the outside, soft in the center, with just the right amount of chew.
It uses basic pantry staples, comes together in minutes, and fills your kitchen with that warm, homey smell you’ll want to bottle up.
Why You’ll Love This Recipe
These peanut butter cookies are soft, slightly chewy, and rich in flavor without being too sweet. They’re made with creamy peanut butter, brown sugar for depth, and that nostalgic crisscross pattern on top.
Whether you’re baking for the holidays, school lunches, or just craving a warm cookie with a cold glass of milk, this recipe is an instant classic — one that both kids and adults will devour.
What You’ll Need
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: extra granulated sugar for rolling
Pro Tips
- Use creamy peanut butter for the classic texture (skip the natural kind for best results).
- Chill the dough for 20–30 minutes if it feels too soft to scoop or roll.
- Roll in sugar before baking for that classic crackled look and slight crunch.
- Don’t overbake — cookies should look slightly underdone when you pull them out.
- Use a fork dipped in sugar to prevent sticking while creating the crosshatch pattern.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Cookie scoop (optional but helpful)
- Baking sheet
- Fork
- Parchment paper or silicone baking mat
- Wire cooling rack
Substitutions and Variations
- Chunky peanut butter for added texture
- Add-ins: chocolate chips, chopped peanuts, or mini peanut butter cups
- Gluten-free version: Use a 1:1 gluten-free baking flour blend
- No brown sugar? Use all granulated sugar, but note the flavor may be less rich
- No butter? You can substitute with shortening for a slightly crispier texture
Make Ahead Tips
You can make the dough in advance and store it in the fridge for up to 3 days. It also freezes well — scoop dough balls, freeze on a tray, and transfer to a bag. Bake from frozen at 350°F, adding 1–2 extra minutes.
Instructions
1. Preheat Oven and Prep Pan
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter, Peanut Butter, and Sugars
In a large bowl, use a mixer to cream the softened butter and peanut butter until smooth. Add brown sugar and granulated sugar and beat until fluffy, about 2–3 minutes.
3. Add Egg and Vanilla
Mix in the egg and vanilla extract until fully combined.
4. Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Scoop, Roll, and Flatten
Scoop dough into tablespoon-sized balls, roll in sugar (optional), and place 2 inches apart on the baking sheet. Use a fork to press a crisscross pattern on each cookie.
6. Bake and Cool
Bake for 9–11 minutes, until edges are set and tops look slightly underdone. Let cool on the pan for 5 minutes before transferring to a wire rack.
Leftovers and Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep soft, place a slice of bread inside the container. Cookies can also be frozen for up to 2 months — either baked or as raw dough balls.
Recipe FAQs
Q: Why do peanut butter cookies have fork marks?
It helps flatten the dough evenly so the cookies bake uniformly — and it’s just a fun, nostalgic touch!
Q: Can I double this recipe?
Absolutely — this recipe doubles beautifully and freezes well.
Q: Can I make these with natural peanut butter?
It’s not recommended — the texture will be more crumbly and less stable.
Q: Are these cookies soft or crispy?
They’re soft with lightly crisp edges — the perfect texture!
A Cookie That Feels Like Home
This recipe for Grandma’s old-fashioned peanut butter cookies is one of those timeless treats that makes the house smell amazing and brings everyone to the kitchen.
Whether you’re sharing them with neighbors, packing them in lunches, or keeping a stash in the freezer “just because,” they’re always a welcome bite of comfort.
Give them a try and let me know how they turned out! Did you go classic or add your own twist? Leave a comment and share your favorite peanut butter cookie memories.