This classic peanut butter cookie recipe is straight out of great-grandma’s recipe box. The cookies can be baked with a chewy or crisp texture and instructions for both are included. Pour a glass of milk and dive in!
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There is something about grandma’s peanut butter cookies, they are simple but oh so delicious. They are lightly sweet, really tasty, and easy to make too.
Grandma’s Peanut Butter Cookie Recipe
This classic recipe makes the perfect cookie. They are sweet, but not too sweet, and can be baked soft or crunchy. What are you waiting for?
This cookie recipe was passed down from my great-grandma. After she was no longer able to make them, the boys of the family took them over.
Now my grandpa makes them each Christmas, so there is always a tin on the holiday table. They are a holiday must have.
If you follow along regularly, you know that my husband has some funny food quirks. He really is not at all picky, but he does have some interesting food “rules” and opinions. This is just a small example of one.
He never eats peanut butter. I’ve never seen him eat a peanut butter sandwich.
He never dips and apple in peanut butter. He doesn’t even really like peanut chicken, though he’ll eat it if that’s what is available.
In fact, if you catch him on the right day he might even list peanut butter as one of his dislikes along with olives and nuts (which are ALWAYS on the list.)
But ask him what his favorite ice cream is and he is sure to say chocolate with peanut butter swirl.
His favorite candy? Peanut butter cups (or more specifically peanut butter eggs, because somehow those really are just better!)
His favorite cookies? Soft peanut butter cookies.
You see, he’s an odd one sometimes!
The first time I baked this peanut butter cookie recipe for him, I was anxious to see what he thought. After a bite of cookie, he went ahead and grabbed a few more.
That is a sure sign I have a winner on my hands, because he can usually take or leave sweets. So I made sure to leave him plenty of cookies, but then took a big tray of them to work as well.
They were a hit there too! Everyone kept telling me they were the best peanut butter cookies they’ve had!!
I think maybe because people expect a crunchier peanut butter cookie, the soft texture really won them over. No matter what the difference is, this is definitely my go-to peanut butter cookie recipe now!
Why do peanut butter cookies have fork marks?
The cookie dough is dense. If it is not pressed down you will get a mounded cookie that is not baked evenly, not the flatter cookie you are used to.
Forks make a fun criss-cross pattern while also pushing the dough down. You can also use the bottom of a glass or a cookie stamp if you prefer.
Should you roll peanut butter cookie dough in sugar before baking?
This recipe does not specify rolling the balls of peanut butter cookie dough in granulated sugar before baking. We like the soft chewy texture you get by leaving it off.
However, you can certainly roll the dough in sugar if that is what you are used too. The sugar coating also helps to keep the dough from sticking between the fork tines.
Whether you choose to use the sugar or not, the cookies are sure to be delicious. The outer texture and overall sweetness will be the only thing changed.
If you can’t decide, do half with and half without to see which way you like best!
Making the Perfect Peanut Butter Cookies
There are a few things you can do to ensure you get the perfect cookies every time. The first is to make sure your ingredients are at room temperature.
Don’t overmix the dough. Once you add the flour, any extra mixing helps to develop the gluten which will result in a tougher cookie. Stir until the dough is just combined and then quit.
These cookies are great baked soft, just pull them out when the edges are barely golden. The centers should look puffy but set.
For crisper cookies, add a minute or two to the bake them. When they have a nice golden color, pull them.
Cool your cookies on the baking sheet for a few minutes to let them set up, then move them to a wire rack to cool completely.
Did you make this recipe? Please leave a review in the recipe card.
Grandma’s Peanut Butter Cookies
Servings: 60 Cookies
Author: Carlee
This old-fashioned peanut butter cookie recipe uses simple ingredients to make the perfect cookies. We like to bake them as directed for a nice soft cookie, but you can add a minute or two to the bake time for a crunchy peanut butter cookie. Either way, this easy recipe for homemade peanut butter cookies is sure to become one of your favorite cookie recipes.
4.71 from 51 ratings
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Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated white sugar
- 1 cup light brown sugar packed
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 3 cups all purpose flour
- 2 teaspoon baking soda
- ½ teaspoon salt
Instructions
Preheat oven to 350° F.
In a large bowl, cream together butter and sugars until the mixture is light and fluffy.
1 cup unsalted butter, 1 cup granulated white sugar, 1 cup light brown sugar
Add eggs, vanilla, and peanut butter and beat until incorporated.
2 large eggs, 1 cup creamy peanut butter, 1 teaspoon vanilla extract
Add dry ingredients and mix until just combined.
3 cups all purpose flour, 2 teaspoon baking soda, ½ teaspoon salt
Use a small cookie scoop or roll a Tablespoon of dough into a ball and place on cookie sheet. Smoosh with a cup or use the tines of a fork to make a crisscross pattern. (If desired, roll the ball of dough in granulated sugar before putting it on the cookies sheet.)
Bake for 7 to 10 minutes or until puffed and VERY lightly golden.
Allow baked cookies to cool on the pan for a couple of minutes before moving to a wire cooling rack to cool completely.
Notes
Peanut butter cookies store really well on the counter. Put them in an airtight container and they will be fine for a week or two, though they will be at their freshest in the first few days.
For longer storage, put your cookies in the freezer for up to three months.
As a general rule, cookies should not be refrigerated unless they contain a filling that requires it. Storing cookies in the refrigerator can actually make them go stale faster and dry them out.
Cookie dough also freezes well. You can defrost the dough and bake the cookies up to 3 months later.
Feel free to substitute almond butter, sun butter or your favorite nut butter in these cookies. However, I would not recommend using a natural peanut butter that needs to be stirred before it is used.
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Nutrition
Serving: 1CookieCalories: 102kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 14mgSodium: 108mgSugar: 7g
Nutritional Disclaimer
“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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