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A stack of golden brown Old Fashioned Peanut Butter Cookies with classic criss-cross fork marks on a cooling rack.
Lady Maria

The Forgotten Old Fashioned Peanut Butter Cookies

A nostalgic recipe for classic peanut butter cookies featuring crisp, sugary edges and a dense, chewy, profoundly peanut-buttery center. This simple, time-tested method uses basic pantry staples to create a perfect balance of sweet and salty, reminiscent of a grandmother's cookie jar.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup creamy peanut butter commercial brand like Jif or Skippy
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup extra granulated sugar, for rolling and pressing

Equipment

  • Stand mixer with paddle attachment or a hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Two baking sheets
  • parchment paper
  • Medium Cookie Scoop (1.5 tablespoon size)
  • Fork
  • wire cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and arrange oven racks in the upper and lower thirds.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat the softened butter and peanut butter on medium speed until smooth.
  4. Add the granulated sugar and packed brown sugar. Cream on medium-high speed for 2-3 minutes until the mixture is light, pale, and fluffy.
  5. Reduce the mixer speed to low and add the room temperature egg and vanilla extract. Mix just until fully incorporated, scraping down the sides of the bowl as needed.
  6. With the mixer on its lowest speed, gradually add the dry flour mixture. Mix only until the last streaks of flour have disappeared. Do not overmix.
  7. Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough. Roll each portion into a smooth ball. For extra crunch, roll the balls in the extra granulated sugar.
  8. Place the dough balls about 2 inches apart on the prepared baking sheets. Dip a fork in granulated sugar and gently press it onto a cookie ball. Turn the fork 90 degrees and press again to create a crisscross pattern.
  9. Bake for 10 to 12 minutes, rotating the baking sheets top-to-bottom and front-to-back halfway through. The cookies are done when the edges are golden brown and the centers look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.

Notes

Do not overbake; pull the cookies from the oven when the centers still look a little soft to ensure a chewy texture. If the dough is too soft to handle, chill it in the refrigerator for 20-30 minutes. For best results, use a standard commercial creamy peanut butter, as natural peanut butters can make the cookies greasy. Store cooled cookies in an airtight container at room temperature for up to 5 days. For variations, consider adding 1/2 cup of semi-sweet chocolate chips, chopped peanuts, or 1/2 teaspoon of cinnamon to the dough.