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.
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.
- 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
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.
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.
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.
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.
Step Five: Use the tines of a fork to press in the classic pattern.
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
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- 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.
Can I freeze cookie dough for later?
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.
？Frequently Asked Questions
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.
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.
This comes down to personal preference, you can use either.
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Small Batch Peanut Butter Cookies
Equipment
Ingredients
- 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
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
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.
I’ve had this recipe on my to do list and made these over the weekend, So good that I made a second batch.
Easy peanut butter cookie recipe with a good peanut butter flavor.