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