Description
This Easy Old-Fashioned Peanut Butter Cookies recipe delivers classic, soft, and chewy cookies bursting with rich peanut butter flavor. Perfectly sweetened with brown and granulated sugar, these cookies feature a delightful cross-hatch fork pattern and bake to golden brown perfection in just over 10 minutes. A simple and straightforward recipe ideal for cookie lovers craving a nostalgic treat.
Ingredients
Wet Ingredients
- 1 ¼ cups creamy peanut butter
- 1 cup salted butter (room temperature)
- 2 large eggs (room temperature)
- 1 ½ teaspoon vanilla extract
Sugars
- 1 ¼ cups light brown sugar (packed)
- ¾ cup granulated sugar
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners to ensure your cookies do not stick and for easy cleanup.
- Mix Peanut Butter and Butter: In a large bowl, use a stand mixer or hand mixer to beat the creamy peanut butter together with the room temperature salted butter until the mixture is smooth and well combined.
- Add Sugars: Gradually add the light brown sugar and granulated sugar to the peanut butter-butter mixture. Beat the ingredients until the mixture becomes fluffy, indicating that the sugars are well incorporated and air has been incorporated for texture.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating after each addition to combine well. Then mix in the vanilla extract to enhance the flavor of the dough.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and baking soda until evenly mixed. This ensures even distribution of the leavening agent.
- Mix Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture. Stir until just combined to avoid overmixing, scraping down the sides of the bowl as necessary to ensure all flour is incorporated.
- Shape Cookies: Using a spoon or cookie scoop, portion the dough into 2-tablespoon size balls. Place them about 3 inches apart on the prepared baking sheets to allow room for spreading.
- Create Cross-Hatch Pattern: Gently press down each dough ball with a fork in a cross-hatch pattern. This traditional design also helps the cookies bake evenly.
- Bake: Bake the cookies in the preheated oven for 12-13 minutes or until they turn golden brown and the tops are no longer glossy, indicating they are fully baked but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to set. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Room temperature butter and eggs help create a smooth batter and ensure proper mixing.
- For a chewier texture, slightly underbake the cookies and allow them to cool on the baking sheet.
- Use parchment paper or silicone liners for easy cookie removal and baking sheet protection.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking.