Why You’ll Love This Recipe
I adore these Old-Fashioned Peanut Butter Cookies for their delightful combination of a crisp, golden exterior and a soft, chewy center. They bring back memories of the large, comforting cookies often found in school cafeterias, affectionately known as "Lunch Lady Peanut Butter Cookies." The criss-cross fork marks on top add a nostalgic touch, reminiscent of the classic treats my grandmother used to bake. With just a few simple ingredients and minimal preparation time, these cookies are perfect for satisfying sweet cravings or sharing with loved ones.
Ingredients
- 1 ¼ cups creamy peanut butter
- 1 cup salted butter, room temperature
- 1 ¼ cups light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
(Hint: For the complete list of ingredients and measurements, refer to the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- In a large bowl, use an electric hand mixer or stand mixer to beat the peanut butter and butter until smooth.
- Add the brown sugar and granulated sugar, beating until fluffy.
- Mix in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Scoop dough into 2-tablespoon-sized balls and place them about 3 inches apart on the prepared baking sheets.
- Using a fork, gently press down on each dough ball to create a cross-hatch pattern.
- Bake for 12–13 minutes, or until the cookies are golden brown and no longer glossy on top.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Preparation time: 10 minutes
- Baking time: 12–13 minutes
- Total time: Approximately 22 minutes
Variations
- Crunchy Peanut Butter: Substitute creamy peanut butter with crunchy for added texture and a more pronounced peanut flavor.
- Add-ins: Incorporate ½ cup of peanut butter chips, chocolate chips, or chopped peanuts into the dough for extra flavor and crunch.
- Mini Cookies: Roll dough into 1-tablespoon-sized balls and bake for about 10 minutes for smaller, bite-sized treats.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container at room temperature for up to 4–5 days.
- Freezing: Freeze baked cookies or unbaked dough for up to 3 months. To freeze dough, scoop into balls, place on a baking sheet to freeze individually, then transfer to a freezer-safe container. Bake from frozen, adding a couple of extra minutes to the baking time.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours before baking.
Why are my cookies tough?
Overbaking can lead to tough cookies. Remove them from the oven just before they look finished, as they will continue to cook slightly while cooling on the baking sheet.
Can I use natural peanut butter?
Natural peanut butter can cause the cookies to over-spread during baking. If you choose to use it, ensure it's well-stirred and consider adding a bit more flour to the dough.
How do I achieve the classic criss-cross pattern?
Use a fork to gently press down on each dough ball twice, once in each direction, to create the traditional lattice pattern.
Can I make these cookies smaller?
Absolutely! Roll the dough into 1-tablespoon-sized balls and bake for about 10 minutes for smaller cookies.
Conclusion
These Old-Fashioned Peanut Butter Cookies are a delightful treat that combines simplicity with nostalgic flavors. Whether enjoyed with a glass of milk or shared with friends and family, they offer a comforting taste of tradition. I hope you enjoy baking and savoring these classic cookies as much as I do.
Old-Fashioned Peanut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Old-Fashioned Peanut Butter Cookies offer a nostalgic blend of a crisp exterior and chewy center, perfect for satisfying sweet cravings or sharing with loved ones.
Ingredients
- 1 ¼ cups creamy peanut butter
- 1 cup salted butter, room temperature
- 1 ¼ cups light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- In a large bowl, use an electric hand mixer or stand mixer to beat the peanut butter and butter until smooth.
- Add the brown sugar and granulated sugar, beating until fluffy.
- Mix in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Scoop dough into 2-tablespoon-sized balls and place them about 3 inches apart on the prepared baking sheets.
- Using a fork, gently press down on each dough ball to create a cross-hatch pattern.
- Bake for 12–13 minutes, or until the cookies are golden brown and no longer glossy on top.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4–5 days.
- Freeze baked cookies or unbaked dough for up to 3 months.
- Use well-stirred natural peanut butter with extra flour to prevent over-spreading.
- For smaller cookies, use 1-tablespoon-sized dough balls and bake for about 10 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 13g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
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