Old Fashioned Peanut Butter Cookies

Picture a tray of golden cookies emerging from the oven, their crisscross tops slightly crackled, edges gently crisp, and the warm aroma of roasted peanuts filling the kitchen like a hug.

Imagine breaking one open: a tender, sandy crumb that melts on your tongue, sweet-salty and toasty, the kind of comfort that turns an ordinary afternoon into a little celebration.

Peanut butter cookies matter to me because they’re a reliable bridge between nostalgia and now—simple ingredients, big payoff, and that signature fork pattern that says home.

They’re perfect for busy weeknights when you need a quick treat, for Sunday suppers where coffee and conversation linger, or for school lunches and care packages that travel well and stay delicious.

When a last-minute bake sale popped up, this recipe saved me—mixed, scooped, baked, done—crowd-pleasing in under an hour.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold, nostalgic peanut butter flavor in every bite
• Uses simple pantry staples you likely already have
• Mixes up fast with minimal equipment and cleanup
• Bakes soft centers with delicately crisp edges
• Freezes beautifully for fresh cookies anytime

Ingredients

• 1/2 cup unsalted butter, softened — room temp for easy creaming (use real butter, not spread)
• 1/2 cup granulated sugar — superfine blends best (avoid coarse crystals)
• 1/2 cup packed light brown sugar — adds moisture and chew (fresh, not hardened)
• 1 cup creamy peanut butter — no-stir style blends evenly (avoid separated natural unless well-stirred)
• 1 large egg, room temperature — binds and enriches (size matters; use large)
• 1 teaspoon vanilla extract — rounds flavor (pure, not imitation)
• 1 1/4 cups all-purpose flour — measured by spoon-and-level (don’t pack)
• 3/4 teaspoon baking soda — for lift and spread (fresh, not expired)
• 1/4 teaspoon baking powder — gentle rise (aluminum-free preferred)
• 1/4 teaspoon fine salt — balances sweetness (use fine for even dispersion)

Step-by-Step Method

Cream the Fats and Sugars

Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, about 2 minutes. Use a hand or stand mixer on medium speed. Scrape the bowl and beaters as needed. Proper creaming adds air, helping cookies spread evenly and bake with tender centers.

Whisk the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt. Break up any lumps for even distribution. This step prevents pockets of leavening and make certain a uniform dough.

Set aside near your mixing station so you can add it immediately after wet ingredients combine.

Incorporate the Peanut Butter

Add creamy peanut butter to the creamed butter-sugar mixture. Beat until smooth and fully combined, about 30–45 seconds. Make certain no streaks remain.

Well-blended peanut butter gives consistent flavor and texture throughout the cookies. Scrape the bowl so edges and bottom are mixed thoroughly.

Add Egg and Vanilla

Crack in the room-temperature egg and pour in vanilla extract. Mix on low until just incorporated. Avoid overmixing at this stage to prevent tough cookies.

The mixture should look cohesive and slightly fluffy, with no visible egg streaks. Stop and scrape the bowl to make certain even blending.

Combine Wet and Dry

Add the dry ingredients to the wet mixture. Mix on low just until a soft dough forms and no dry streaks remain. Don’t overmix, which can cause dense cookies.

If the dough seems sticky or warm, cover and chill for 20–30 minutes to firm slightly for easier shaping.

Portion and Roll

Scoop 1-tablespoon portions of dough. Roll each into smooth balls between your palms. Aim for uniform size for even baking.

Place dough balls on parchment-lined baking sheets, spacing about 2 inches apart to allow for spread. Keep remaining dough chilled if your kitchen is warm.

Crisscross and Flatten

Use a fork to press each dough ball twice in a crisscross pattern. Flatten to about 1/2 inch thick. Dip the fork in granulated sugar if sticking.

The pattern promotes even baking and classic peanut butter cookie texture. Make certain consistent thickness across cookies for uniform results.

Bake Until Just Set

Preheat oven to 350°F (175°C). Bake one sheet at a time for 9–11 minutes. Look for set edges and slightly soft centers.

Avoid overbaking; cookies continue to firm as they cool. Rotate the pan halfway if your oven bakes unevenly. Remove promptly once edges are lightly golden.

Cool and Finish

Let cookies cool on the baking sheet for 5 minutes to set. Transfer carefully to a cooling rack to finish cooling completely. This rest preserves chewy centers and prevents breaking.

Repeat with remaining dough. Store cooled cookies airtight to maintain freshness and texture.

Adjust Texture or Freeze

For chewier cookies, reduce granulated sugar by 2 tablespoons. For crisper edges, bake 1–2 minutes longer. Swap creamy for crunchy peanut butter if desired, avoiding unstirred natural varieties.

To freeze, shape and crisscross dough, freeze on a sheet until firm, bag, then bake from frozen adding 1–2 minutes.

Ingredient Swaps

• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend; add 1–2 tsp milk if dough seems dry.
• Dairy-free: Swap butter with vegan butter or refined coconut oil; make certain chocolate add-ins (if used) are dairy-free.
• Egg-free: Replace 1 egg with 3 tbsp aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 min).
• Peanut allergy/budget/regional: Use sunflower seed butter, tahini, or almond/cashew butter; avoid “natural” varieties that separate unless thoroughly stirred.
• Sugar swaps: Use all brown sugar for chewier cookies, or coconut sugar 1:1; note slightly deeper flavor and color.

You Must Know

Doneness • If edges look set but centers still appear slightly moist and puffed, pull the tray; carryover heat will finish them in 5 minutes on the sheet, yielding soft centers and crisp rims.

Troubleshoot • If dough cracks deeply or cookies spread unevenly, chill the portioned dough 20–30 minutes; cooler fat slows spread so the crisscross holds and diameter stays near 2.5–3 inches.

Flavor Boost • For nutty depth, toast the flour on a sheet at 300°F for 10–12 minutes until lightly beige and nutty, then cool fully; it adds roasted notes without extra sweetness.

Swap • For gluten-free, replace flour with a 1:1 GF blend and add 1 tablespoon milk; the extra moisture compensates for starch-heavy blends so cookies don’t crumble after 10 minutes cool.

Scale • To double, keep leaveners proportional (1.5 teaspoons baking soda total; 1/2 teaspoon baking powder total) and portion to 20–22 g each; consistent mass bakes uniformly in 9–11 minutes.

Serving Tips

• Serve warm with cold milk or a scoop of vanilla ice cream.
• Plate with a drizzle of melted chocolate and chopped roasted peanuts.
• Sandwich two cookies with peanut butter or chocolate ganache filling.
• Crumble over yogurt or banana pudding for a crunchy topping.
• Gift in cellophane bags tied with ribbon; include a milk-chocolate dip cup.

Storage & Make-Ahead

Store baked peanut butter cookies in an airtight container at room temperature 4–5 days or in the fridge up to 1 week.

For make-ahead, refrigerate dough 2 days or freeze portioned, crisscrossed dough up to 3 months.

Bake from frozen, adding 1–2 minutes.

Baked cookies also freeze 2–3 months.

Reheating

Reheat gently: microwave 5–10 seconds per cookie wrapped in a damp towel.

Oven at 300°F for 3–5 minutes on a sheet.

Stovetop skillet low heat, covered, 1–2 minutes per side.

Grandma’s Crisscross Tradition

Warm from the oven or gently reheated, these cookies carry more than sweetness—they carry a story.

I press the fork’s tines into each dough ball, then turn and press again, leaving that tidy crisscross my grandma taught me. The pattern isn’t decoration—it’s a promise: tender middles, lightly crisp edges, and a whisper of nostalgia.

I can still hear her fork tap the sheet, smell warm peanut butter blooming, watch the lines catch golden light. The ritual slows me down and connects us across time. Here’s what that simple press gives us:

• Even thickness for consistent baking
• Signature texture: soft center, crisp ridges
• A cue for doneness—edges set, lines pale
• A homey look that invites sharing
• A mindful pause that turns baking into memory

Final Thoughts

Ready to bake a batch? Give these classic peanut butter cookies a try as written, then tweak to your taste—chewier with a little less sugar, crispier with a minute more in the oven, or swap in crunchy peanut butter for extra texture!

Frequently Asked Questions

Can I Make These Cookies Gluten-Free Without Gritty Texture?

Yes—you can. I swap in a fine 1:1 gluten‑free blend with xanthan gum, sift it, and rest the dough 20 minutes. I add an extra tablespoon peanut butter. The cookies bake tender, fragrant, and pleasantly crisp‑edged.

How Do High Altitudes Affect Baking Time and Spread?

At high altitudes, I bake shorter and the dough spreads less. I’ll lower sugar slightly, add a tablespoon flour, and bump oven heat 15°F. You’ll smell caramel sooner—watch edges set, centers softly puffed, then pull.

What’s the Best Way to Measure Sticky Peanut Butter Cleanly?

I lightly oil my measuring cup, then scoop and level; the peanut butter slides out like silk. Or I line the cup with plastic wrap—lift, plop, zero mess. A warm spoon coaxes every glossy ribbon.

Can I Add Chocolate Without Compromising the Crisscross Pattern?

Yes—you can. I fold in mini chips or finely chopped chocolate, keeping dough soft. Press the crisscross gently; grooves glint with melted flecks. For bolder swirls, drizzle warm chocolate after cooling, and the fork marks still sing.

How Do I Prevent Cookie Bottoms From Over-Browning?

Use light-colored sheets, double-line with parchment, and bake one rack up from center. I watch for set edges, rotate halfway, and pull early. Chill dough briefly, lower to 325°F if needed, and cool on a rack immediately.