Description
These Old-Fashioned Peanut Butter Cookies feature a perfect balance of creamy peanut butter and buttery, sugary goodness baked to golden perfection. With a classic cross-hatch pattern and a soft yet crisp texture, these cookies are a nostalgic treat ideal for any peanut butter lover.
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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure an even bake.
- Cream Peanut Butter and Butter: In a large bowl using a stand mixer or hand mixer, beat the creamy peanut butter and room temperature salted butter until smooth and fully combined, creating a creamy base for your cookies.
- Add Sugars: Incorporate both the light brown sugar and granulated sugar into the peanut butter mixture. Beat thoroughly until the mixture turns fluffy and light, which will help give the cookies a tender texture.
- Mix in Eggs and Vanilla: Add eggs one at a time, beating well after each addition to combine fully. Then pour in the vanilla extract and mix until integrated, which adds depth of flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
- Mix Wet and Dry Ingredients: Gradually add the flour mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain cookie tenderness. Scrape down the sides of the bowl to ensure uniform mixing.
- Shape Cookies: Scoop the dough into approximately 2 tablespoon-sized balls. Place them on the prepared baking sheets spaced about 3 inches apart to allow for spreading.
- Create Classic Pattern: Using a fork, gently press each cookie ball down to form a classic cross-hatch pattern on top, enhancing the cookie's traditional look and texture.
- Bake: Bake the cookies in the preheated oven for 12-13 minutes or until they turn golden brown and the tops lose their glossy sheen, indicating doneness.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Room temperature ingredients ensure smooth mixing and even texture.
- Do not overmix the dough to keep cookies tender and soft.
- Spacing cookies sufficiently on the baking sheet prevents them from sticking together.
- For a nuttier flavor, you can use natural peanut butter, but it may affect texture slightly.
- Store cooled cookies in an airtight container at room temperature for up to one week.