Best Ever Old Fashioned Peanut Butter Cookies

Pam Hoepner
by Pam Hoepner
36 Pieces
33 min

Delicious old fashioned peanut butter cookies. Nothing better than that heavenly aroma when you came home from school, unless it was biting into a warm, chewy cookie! Yum!


As I was going through my recipe book the other day, I came across my mom’s recipe for these classic peanut butter cookies and just knew I had to make them.


She died when I was a teen, but, man, she was an awesome baker. And I am so grateful that she wrote down many of her recipes. A lot of them, she didn’t, though.


She was one of those “a pinch of this,” “a dab of that” kind of cooks who didn’t always use a recipe, but just had an instinct of what and how much to combine. She made the BEST potato salad without a recipe, for example, but neither my older sisters nor I can replicate it. Do you know anyone like that?


Anyway, that’s why I am so glad she had a written recipe for these classic cookies! And they are really simple to make.


Of course, if you are reading this, you like peanut butter cookies, too. So, you probably understand when I say the most important ingredient of all in making classic old fashioned peanut butter cookies is to use a fork to make that criss cross pattern on the top of the cookies! THAT, my friend, is the pièce de résistance, don’t you agree? :)


For this recipe, my mom used Skippy peanut butter. I use Jif (affiliate link).


You can see pictures of each step here: Best ever old fashioned peanut butter cookies.

Delicious old fashioned peanut butter cookies. Nothing better than that heavenly aroma when you came home from school, unless it was biting into a warm, chewy cookie! Yum!

For authentic old-fashioned peanut butter cookies, you've gotta make that criss-cross pattern on top! :)

Best Ever Old Fashioned Peanut Butter Cookies
Recipe details
  • 36  Pieces
  • Prep time: 15 Minutes Cook time: 8-10 Minutes Total time: 33 min
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Ingredients

  • 1 1/4 c. flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 c. white sugar
  • 1/2 c. brown sugar
  • 1 stick (1/2 c.) margarine, softened (not melted)
  • 1 egg
  • 1/2 c. peanut butter (My mom used Skippy peanut butter. I use Jif.)
  • 1 tsp. vanilla
  • extra sugar to roll the cookies in
Instructions

Preheat oven to 375°.
In a medium bowl, mix the dry ingredients together (flour, salt, baking soda, and sugars).
Add in the wet ingredients (peanut butter, margarine, egg, and vanilla).
Stir to combine using a spoon.
Thoroughly mix the dough. I prefer using my scrupulously clean hands. It gives me more control so I can make sure all the ingredients are incorporated.
Roll the dough into 1 inch balls. You can just eye-ball the measurements or use a 1″ cookie scoop.
Drop each ball of dough into a small bowl of sugar. Roll the ball in the sugar until it is completely covered.
Place the balls about 2 inches apart on a cookie sheet. Use a flat-bottomed drinking glass to gently flatten the balls.
And now for the best part! Use a fork to make a criss cross pattern on the top of each cookie.
Bake in a pre-heated oven for 8 – 10 minutes, depending on how you like your cookies. If you like them soft and chewy, bake them for 8 minutes or until they just begin to brown. If you like them crunchier, leave them in for 10 minutes or until they are evenly browned.
Cool for 1 minute on cookie sheet before transferring to waxed paper to cool completely. Store in an airtight container.
Tips
  • If you want more texture in your cookies, use crunchy peanut butter.
Pam Hoepner
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