Old-fashioned peanut butter cookies are soft, chewy, and oh, so good! Friends and family (and my taste buds) always rave when I bake a batch.
I first posted the recipe for these old-fashioned peanut butter cookies over 10 years ago. They were famous then, and they’re just as famous now thanks to friends and family who can’t stop raving about them.
I’m not gonna lie—they really are the best peanut butter cookie out there. Every batch is super soft and super chewy with just the right amount of peanut butter flavor.
The secret? Rolling them in sugar before baking.
I’m genius like that.
This recipe makes about three dozen cookies. Take my advice and freeze half the batch as soon as possible.
I don’t want to be held responsible if you eat all 36 cookies.
Worried you’ll eat them all? You could always pick up some cute paper treat bags and share your old-fashioned peanut butter cookies with neighbors!
Peanut butter cookies are a must on any cookie platter and at any holiday cookie exchange. They pair deliciously well with double chocolate crinkle cookies, cookie dough pretzel bites, and easy brookies.
They basically pair well with anything.
Old-fashioned peanut butter cookies are super easy to make. Here are the basics!
How to Make Peanut Butter Cookies
Step 1: Combine butter, brown sugar, sugar, peanut butter, eggs, and vanilla. Add flour, baking soda, baking powder, and salt.
Step 2: Take a heaping tablespoon of dough, form it in to a ball, and coat in sugar. Place on cookie sheet and press the tines of a fork into the cookie dough to make a criss-cross pattern.
Step 3: Bake, cool, and eat!
See? Simple! My favorite part is making the criss-cross pattern in the cookies. It’s super satisfying.
Printable recipe for old-fashioned peanut butter cookies below. Enjoy!
- ¾ cup butter, softened
- ¾ cup brown sugar, packed
- ½ cup sugar plus ¼ cup sugar, divided
- 1 cup peanut butter*
- 2 eggs at room temperature
- 1 ½ teaspoon vanilla
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Preheat oven to 350 degrees.
- Beat the butter in a large bowl until creamy. Add the brown sugar and ½ cup sugar and cream together. Beat in the peanut butter. Add the eggs one at a time, mixing until thoroughly combined. Mix in vanilla.
- Whisk the flour, baking soda, baking powder, and salt in a medium bowl. Add dry ingredients to creamed mixture and combine well.
- Pour the remaining ¼ cup sugar in a small bowl. Take a heaping tablespoon of dough and form into a ball. Coat the ball in sugar by rolling it around in the bowl. Place dough on an ungreased cookie sheet about 2 inches apart. NOTE: If dough is too soft, refrigerate for 30 minutes or more until set enough to gently roll.
- Press the tines of a fork into the cookie dough to gently flatten the dough and create the cross-cross pattern on the top.
- Bake for 10 to 12 minutes or until cookies are set. Let cool on cookie sheet 2 minutes before moving to a wire rack to cool completely.
*If using all natural peanut butter, increase the flour by another ¼ to ½ cup so the dough is easier to roll. Natural peanut butter tends to be a bit runnier.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving:Calories: 136Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 109mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 3g