These old-fashioned peanut butter cookies come out golden, lightly crisp on the edges, and irresistibly soft in the center. I love how they capture that homemade flavor with minimal effort—just classic ingredients and a few easy steps.

Why I Love This Recipe

I love this recipe because it delivers everything I want in a peanut butter cookie: rich, nutty flavor, a chewy bite, and those signature fork marks that remind me of baking days from my childhood. It’s also simple enough to whip up any time I’m craving a comforting treat, and it makes plenty to share.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I start by preheating the oven to 350°F and lining my baking sheets with parchment paper.
In a large mixing bowl, I beat together the peanut butter and softened butter until smooth.
I add both sugars and continue mixing until the mixture is light and fluffy.
Then I mix in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, I whisk together the flour and baking soda. I add this dry mixture gradually to the wet ingredients, mixing just until combined.
I scoop out dough balls about 2 tablespoons in size and space them 3 inches apart on the baking sheets.
Using a fork, I gently press a criss-cross pattern on each cookie.
I bake them for 12–13 minutes, just until they’re golden and set around the edges.
After baking, I let them cool on the sheet for 5 minutes before transferring them to a wire rack.

Servings and Timing

This recipe makes about 24 cookies.

Prep Time: 10 minutes
Cook Time: 12–13 minutes
Total Time: 22–23 minutes

Variations

I sometimes use crunchy peanut butter for added texture.
I like adding chocolate chips or chopped peanuts to mix it up.
For a smaller batch or smaller cookies, I use 1-tablespoon-sized scoops and bake for about 10 minutes.
Occasionally, I sprinkle a little sea salt on top before baking for a sweet-and-salty twist.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days.
To freeze, I place them in a sealed bag or container with parchment between layers and store them for up to 3 months.
For a fresh-from-the-oven feel, I warm a cookie in the microwave for 10–15 seconds.

FAQs

How can I make these cookies ahead of time?

I often prepare the dough the day before and chill it in the fridge. When I’m ready to bake, I just let it sit out for a few minutes to soften slightly.

Why are my cookies crumbly or dry?

If my cookies turn out crumbly, it’s usually from overbaking or adding too much flour. I make sure to spoon and level the flour for accurate measuring and pull the cookies out when the centers still look slightly soft.

Can I use natural peanut butter?

I prefer not to use natural peanut butter in this recipe because it tends to separate and make the dough greasy. If I do, I make sure it’s thoroughly stirred and fully incorporated.

How do I freeze the dough?

I scoop the dough into balls and freeze them on a baking sheet until solid, then store them in a freezer bag. When I’m ready to bake, I add a couple extra minutes to the baking time without thawing.

Can I make these gluten-free?

Yes, I’ve swapped the all-purpose flour with a 1:1 gluten-free baking blend and they turned out great. I make sure it includes xanthan gum for best results.

Conclusion

These old-fashioned peanut butter cookies are a timeless treat that I keep coming back to. They’re quick to make, packed with peanut flavor, and always a crowd-pleaser. Whether I’m baking for family, friends, or just myself, I know I can count on this recipe to deliver every time.

Old-Fashioned Peanut Butter Cookies

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Author: Sue
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These old-fashioned peanut butter cookies have a crispy, golden-brown exterior and a soft, chewy center. They're easy to make, deeply peanutty, and perfect for a quick nostalgic treat.

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

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Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
In a large bowl, beat the peanut butter and butter together until smooth using a mixer.
Add brown sugar and granulated sugar; beat until fluffy.
Mix in the eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour and baking soda. Gradually stir into wet mixture.
Scoop dough into 2-tablespoon-sized balls and place them 3 inches apart on baking sheets.
Press each dough ball with a fork to make a criss-cross pattern.
Bake for 12–13 minutes until golden and no longer glossy.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.