This is my favorite small-batch, old-fashioned peanut butter cookie recipe. These classic crisscross peanut butter cookies are made with store-bought peanut butter for that old-fashioned taste and look. Enjoy this sweet treat warm from the oven with a glass of milk or your favorite hot drink.

If, like me, you love peanut butter, try these other recipes. I use Jif peanut butter in my Chocolate Peanut Butter Snickerdoodle, Chocolate Peanut Butter Fudge or Peanut Butter Cups.

baked peanut butter cookies on baking sheet.

Old-fashioned peanut butter cookies are a straightforward bake, and you will probably already have all the ingredients to make these easy peanut butter cookies in your pantry.

What’s a peanut butter cookie without that classic crisscross or cross-hatch pattern? These cookies are moist with just enough crumbly texture and crispy edges. They’re a classic cookie recipe and fabulously easy to make.

Why this recipe works

  • A few basic pantry ingredients are all you need to make old-fashioned peanut butter cookies.
  • These classic peanut butter cookies take only 12 minutes to bake.
  • This is a great small-batch cookie recipe that will provide you with 8 delicious cookies.
  • Cookies are so easy to make, and the perfect weeknight treat.

Main Ingredients Notes

The full ingredient list and instructions are located in the recipe card at the bottom of this post.

sugars and flour in glass bowls.
  • Flour: I use all-purpose flour and combine it with some baking soda.
  • Butter: I use salted butter, but unsalted butter will work too.
  • Peanut Butter: My preference is Jif peanut butter creamy style, or you can use your favorite brand. You can substitute crunchy or chunky peanut butter for more texture.
  • Sugar: A combination of brown sugar and granulated sugar sweeten these cookies.
  • Egg: 1 egg yolk helps bind the ingredients together.
  • Vanilla: Vanilla extract adds depth of flavor.

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.

How to make oldfashioned peanut butter cookies

mixed peanut butter and butter in aclear bowl and wooden spoon.

Step One: 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.

mixed peanut butter cookie dough in bowl

Step Two: 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.

peanut butter cookie dough balls on parchment linedbaking sheet.

Step Three: Hand roll dough into equal-sized small balls and arrange them on parchment paper or a Silpat-lined baking sheet. You want the cookies uniform in size so they cook evenly. A cookie scoop works nicely to ensure uniform size.

peanut butter cookie dough pressed out onto a parchment lined baking sheet.

Step Four: Preheat a conventional oven or your toaster oven to 350 degrees F.

Place the 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.

using tines of a fork to create a crisscross pattern on peanut butter cookie dough.

Step Five: Use the tines of a fork to press in the classic pattern.

baked peanut butter cookies on baking sheet.

Step Six: 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.

Sydney’s Recipe Notes

  • Line the cookie sheet with baking parchment or silicone liner to stop the cookies from sticking when baked.
  • Always chill the cookie dough in the freezer for 10 minutes. This will help the cookies retain their shape and stop the dough from spreading in the oven.
  • Take time to cross the tops of the cookies with a fork as this also helps to stop the cookies from spreading in the oven when baking.

Serving suggestion

I like to serve my cookies warm from the oven. They are the perfect late afternoon or evening treat with my cup of coffee. Enjoy your with your favorite hot drink or a cold glass of milk.

Helpful Tools For This Recipe

This post contains affiliate links that won’t change your price but will I may be paid a small commission which helps fund this blog.

  • Cookie Scoop: A cookie scoop works nicely to ensure uniform-sized cookies.
  • Wire Rack: If you enjoy baking, I do recommend getting a wire cooling rack which is ideal for cooling cakes, loaves, and cookies.

How to store peanut butter cookies

Countertop: Once cooked and cooled, place the cookies in an airtight container and store on the countertop for up to 5 days.

Freezer: Once cooked and cooled, place the cookies in an airtight container and store in the freezer for up to 3 months. Defrost on the countertop before enjoying.

Yes, this is a good dough to make ahead and can be refrigerated for up to 3 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 the cookies to a Ziploc bag, label with the 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 them; place the dough balls onto a baking sheet and freeze them. 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.

close up of peanut butter cookies on white plate.

?Frequently Asked Questions

What’s the purpose of the crisscross pattern on peanut butter cookies?

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.

Why did my peanut butter cookies come out dry?

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.

Why are my peanut butter cookies falling apart?

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.

Do I need to chill cookie dough?

Yes, I always like to chill cookie dough as it helps the cookies retain their shape and stop them spreading when baking in the hot oven.

Is crunchy or smooth peanut butter better for cookies?

This comes down to personal preference, you can use either.

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close up of peanut butter cookies on white plate.

Small Batch Peanut Butter Cookies

An old fashioned small-batch peanut butter cookie made quick and easy in the conventional or toaster oven.
4.50 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8 cookies
Calories: 329kcal
Author:Sydney Dawes

Ingredients

  • ½ cup flour
  • teaspoon baking soda
  • 3 tablespoons salted butter softened
  • 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

Instructions

  • 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.

Notes

After adding the flour, mix just until you can’t see it anymore. Overmixing can lead to tougher cookies.
If you have the time, chill the dough for at least an hour, or even overnight. This helps the flavors to meld together and also prevents the cookies from spreading too much during baking.
Using brown sugar instead of white sugar gives the cookies a deeper, more caramel-like flavor and a softer, chewier texture.
Peanut butter cookies can go from perfect to burnt very quickly. They should be slightly underbaked when they come out of the oven; they will firm up as they cool.
Peanut butter cookie dough can be dense, so make sure to flatten the cookies slightly with a fork before baking. This ensures that they cook evenly.

Nutrition

Serving: 2cookies | Calories: 329kcal | Carbohydrates: 32g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 212mg | Fiber: 2g | Sugar: 16g
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4.50 from 6 votes (4 ratings without comment)

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