🥜 Old-Fashioned Peanut Butter Cookies
These classic peanut butter cookies are soft and buttery in the center, slightly crisp around the edges, and have that unmistakable crisscross pattern. A nostalgic, old-fashioned cookie that’s simple and incredibly good!
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) packed brown sugar
- 1 cup (250 g) creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 2Âľ cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2–3 minutes.
- Add the peanut butter and beat until completely combined.
- Mix in the eggs one at a time, then add the vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the peanut butter mixture. Mix just until a soft cookie dough forms. Don’t overmix.
- Scoop the dough into balls, about 1½ tablespoons each, and place them about 2 inches apart on the prepared baking sheets.
- Using a fork, gently press each dough ball in a crisscross pattern to flatten the cookies slightly.
- Bake for 9–12 minutes, until the edges are lightly golden but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
🍪 Tips for the Best Cookies
- Use regular creamy peanut butter, rather than natural peanut butter, for the most consistent texture.
- Don’t overbake them—the centers should remain slightly soft.
- For extra peanut flavor, sprinkle a tiny pinch of flaky salt on top before baking.
- Store in an airtight container at room temperature for 4–5 days.
Yield: About 30–36 cookies
Prep time: 15 minutes
Bake time: 9–12 minutes per batch
Total time: About 30 minutes