A small-batch peanut butter recipe made with Jif peanut butter for that old-fashioned taste and look. What's a peanut butter cookie without that classic crisscross pattern! These crisscross peanut butter cookies are moist with just enough crumbly texture. A classic and fabulously easy
If you want another great cookie recipe check out is my chocolate chip cookie recipe.
Simple ingredients are needed to make old-fashioned peanut butter cookies.
You probably have these ingredients already in your pantry which makes this a perfect cookie to make any day.
You need flour, baking soda, salted butter, Jif creamy peanut butter, light brown sugar, granulated sugar, egg yolk, and vanilla extract.
You can substitute crunchy peanut butter for peanut butter cookies with a little more texture.
Tip: Using a combination of salted softened butter and Jif peanut butter will give you the best like your Mom made taste. I'm not being paid to say this, I honestly like this peanut butter for making these peanut butter cookies.
In a small bowl combine the dry ingredients, and the sugars, and in a separate bowl combine the flour and baking soda.
In a separate medium-size bowl combine the softened butter and peanut butter and stir with a wooden spoon until smooth.
Next add the sugars and use a wooden spoon or hand mixer on low to beat until fluffy. Next add in the egg and vanilla and mix well using a wooden spoon or hand mixer on low. Gradually add in the flour mixture to the peanut butter mixture, and beat just until blended.
Hand roll dough into equal-sized small balls and arrange on a parchment or Silpat lined baking sheet. You want the cookies uniform in size so they cook evenly. A cookie scoop works nice to enure a uniform size.
- Preheat a conventional oven or your toaster oven to 350 degrees.
- Place cookie sheet with the dough balls in the freezer while the oven is preheating.
- After about 10 minutes, remove cookies from the freezer and flatten the dough balls out. You can use the bottom of a drinking glass, your hand.
Use the tines of a fork to press in the classic crisscross pattern.
Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling.
See the web story version of this peanut butter cookies recipe.
Peanut Butter Cookies
- ½ cup flour
- ⅛ teaspoon baking soda
- 3 tablespoons salted butter softened
- ⅓ cup Jif peanut butter creamy style. (or use your favorite brand)
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- In a small bowl combine the sugars. In a separate bowl mix together the flour and baking soda.
- In a medium bowl combine the butter and peanut butter and stir until smooth.
- Add the sugars and using a hand mixer beat on low until fluffy.
- Beat in the egg and vanilla.
- Gradually add in the flour mixture, beat just until blended.
- Hand roll dough into equal-sized small balls and arrange on a parchment or Silpat lined baking sheet.
- Preheat oven to 375° Fahrenheit, Place cookie dough in the freezer while the oven is preheating.
- Remove cookies from the freezer and Flatten the dough balls out using a fork to add a crisscross pattern.
- Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling.
Can I freeze the cookie dough for later?
Yes, this is a good dough to make ahead and can be refrigerated for up to three days or frozen for up to 3 months.
- Chill the peanut butter cookie dough in the fridge for about 30 minutes.
- Roll the cookie dough into balls and place it on a parchment-lined baking sheet.
- Flatten out with the bottom of a small glass. At this point, you can make the classic peanut butter cookie marks with the tines of a fork.
- Place the baking sheet with the cookies in the freezer for about an hour.
- When the cookies are solid, transfer to a Ziploc bag, label with date, contents, baking temperature, and time and place in the freezer.
- When ready to bake the cookies, place frozen cookies remove them from the freezer and transfer them to a baking sheet. Preheat the oven and bake according to your written recipe’s instructions.
Another way is to freeze the balls without flattening; place the dough balls onto a baking sheet and freeze. When frozen place in a Ziploc bag and freeze for up to 3 months.
When ready to bake, thaw and then bake as normal. You can bake the cookies from frozen but they won/t spread out as much as the thawed room temperature dough will.
Cookies are so easy to make and the perfect weeknight treat. The lemon curd cookies are just as easy and so elegant to serve with a hot cup of coffee.
There are actually several reasons for the crisscross shape. First of all, it helps to evenly distribute the peanut butter flavor throughout the cookie. Secondly, the crisscross pattern provides a decorative touch that makes the cookie more visually appealing. Finally, the crossed lines help to prevent the cookie from spreading too much while it is baking.
First, peanut butter is a lower water content ingredient, so it is important to add enough wet ingredients to the batter. Second, peanut butter cookies often require a longer baking time than other types of cookies, so they can easily become overcooked. Finally, peanut butter cookies are often made with less sugar than other cookies, which can also contribute to a dry texture.
If your peanut butter cookies fall apart during baking it might be caused by a few different factors, such as using the wrong type of peanut butter or not chilling the dough properly. One of the most important things to remember when making peanut butter cookies is to use peanut butter that is smooth and creamy. Avoid using natural peanut butter, which can be too dry and crumbly.