Old Fashioned Peanut Butter Cookies
My great-grandmother’s award-winning old fashioned peanut butter cookies are sweet, traditional cookies that are crisp but never dry. Each bite is full of peanut butter flavor—and they’re ready in under 20 minutes.
Servings: 96 small cookies
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup dark brown sugar packed
- 1 cup unsalted butter 2 sticks, softened
- 1 cup smooth peanut butter
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars together until combined.
- Add the eggs and vanilla and beat until light and creamy.
- Reduce speed to low and mix in the peanut butter.
- Add the flour mixture in several additions, mixing until just incorporated. Do not overmix.
- Drop dough by the teaspoon (a regular eating spoon, not a measuring spoon) onto the prepared baking sheets, spaced 2 inches apart.
- Dip the tines of a fork in granulated sugar and press each cookie twice in a criss-cross pattern, dipping the fork in sugar between each cookie.
- Bake for 10 minutes, until golden brown with a matte finish. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Video
Notes
Flour Measurement: Fluff the flour in the bag, spoon it into the measuring cup, and level with a knife without tapping. Packing the cup leads to dry, crumbly cookies.
Doneness Cue: The cookies are done when they are golden brown with a matte, not shiny, finish. They will firm up as they cool, so do not overbake.
Presentation: RoRo dropped the dough directly onto the sheet without rolling, which gave each cookie a charmingly irregular shape. For uniform rounds, roll each portion into a ball before pressing with the fork.
Storage: Store in an airtight container at room temperature for up to one week. Freeze baked cookies or unbaked dough for up to two months.
Doneness Cue: The cookies are done when they are golden brown with a matte, not shiny, finish. They will firm up as they cool, so do not overbake.
Presentation: RoRo dropped the dough directly onto the sheet without rolling, which gave each cookie a charmingly irregular shape. For uniform rounds, roll each portion into a ball before pressing with the fork.
Storage: Store in an airtight container at room temperature for up to one week. Freeze baked cookies or unbaked dough for up to two months.
Nutrition
Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 47mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 59IU | Calcium: 4mg | Iron: 0.2mg