Old Fashioned Peanut Butter Cookies
Sink your teeth into nostalgia with these Old Fashioned Peanut Butter Cookies, a timeless classic that never goes out of style. Made with creamy peanut butter, a hint of vanilla, and the perfect balance of brown and granulated sugars, these cookies are delightfully soft with just the right amount of chew. Their signature crisscross pattern, achieved with a simple fork press, makes them as charming as they are delicious. Ready in just 30 minutes, this easy recipe yields a batch of 24 cookies, perfect for sharing (or not!). Whether you enjoy them warm out of the oven with a glass of milk or stash them for afternoon treats, these homemade peanut butter cookies hit all the right notes for comfort and flavor.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Creamy peanut butter
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 1 Large egg
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix.
Scoop tablespoon-sized portions of the dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spaced about 2 inches apart.
Use a fork to gently flatten each dough ball, creating a crisscross pattern by pressing the fork in one direction, then the opposite direction.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden and set. Avoid overbaking for a softer cookie texture.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 380.6 g | 138% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 227.5 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
