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Classic Peanut Butter Cookies with that signature fork pattern and the best soft texture! Perfect for lunchboxes or late-night snacks. 🌙🍪
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If you grew up with a fork-marked cookie cooling on Grandma’s counter, these classic peanut butter cookies will bring those memories right back. They’re soft, chewy, and perfectly balanced between sweet and salty.
This easy peanut butter cookies recipe delivers that old-school flavor you love without any fuss. The dough comes together quickly and bakes up golden and soft, filling your kitchen with that warm, comforting aroma that only homemade cookies can bring. Each bite is sweet, nutty, and perfectly nostalgic – just like something straight from Grandma’s oven.
The mix of butter and shortening gives these cookies the ideal texture, while a crisscross fork pattern adds that timeless look we all remember. Whether you’re baking a batch for the holidays, school lunches, or a simple treat at home, this recipe is always a winner.
These old fashioned peanut butter cookies taste just like the ones from childhood, but with an updated, foolproof twist. With just a few pantry staples, you can have warm, delicious cookies in less than 30 minutes. It’s no wonder people call these the best peanut butter cookies around.
⭐ Why You’ll Love This Recipe
- Classic flavor that’s soft, chewy, and perfectly balanced.
- Uses simple pantry ingredients you probably already have.
- Quick and easy to make, with no chilling required.
- Kid-approved and freezer-friendly for make-ahead baking.
- Foolproof results every time with this easy peanut butter cookies recipe.
🛒 Ingredients & Substitutions
- unsalted butter – adds rich flavor
- shortening – keeps cookies soft; may substitute with more butter, but cookies may spread more
- granulated sugar – creates crisp edges
- brown sugar – adds moisture and chewiness
- creamy peanut butter – avoid natural types with oil separation
- egg – binds ingredients together
- vanilla extract – enhances flavor
- all-purpose flour – provides structure
- baking soda – helps cookies rise
- salt – balances sweetness
✨ Variations
- Sugar-coated – Roll each dough ball in granulated sugar before baking for a sparkly finish.
- Extra chewy – Swap the sugar ratio to ¾ cup brown sugar and ¼ cup granulated sugar.
- All-butter version – Use butter for a richer flavor, although the cookies may spread slightly.
- Peanut butter swirl – Press a small chocolate kiss in the center after baking for a classic combo.
🔥 Tips
- Use room temperature ingredients for the best texture and consistency.
- Don’t overbake – cookies should look soft when you remove them from the oven.
- Use creamy peanut butter without oil separation for even results.
- For the best pattern, press the fork lines twice, gently crossing in the center.
- Let cookies rest on the baking sheet before transferring to a rack.
❓ FAQs
Yes, but the texture will be a bit more rustic. Creamy peanut butter gives the smoothest dough.
The crisscross pattern helps flatten the dough for even baking and gives old fashioned peanut butter cookies their iconic look.
Yes! Chill the dough for up to 48 hours. Let it sit at room temperature for 15 minutes before baking.
The mix of butter and shortening creates cookies that are flavorful, soft, and perfectly chewy. It’s what makes this the best peanut butter cookies recipe ever.
Yes! Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and bake straight from frozen, adding about 1 extra minute to the baking time.
Store them in an airtight container with a slice of bread or tortilla inside. The moisture helps keep the cookies soft and chewy.
Absolutely! These cookies are perfect for sharing or storing in the freezer. Just double the ingredients and bake in batches.
No, chilling isn’t required, but if your kitchen is warm, a quick 20-minute chill can help prevent spreading.
Your butter may have been too soft, or your oven may have been too hot. For thicker cookies, chill the dough before baking and check oven temperature accuracy.
Yes! They make great cookie sandwiches with frosting, marshmallow fluff, or chocolate spread in the middle.
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📝 Notes
- For a slightly crispier edge, bake for an extra minute or two.
- Sprinkle with flaky sea salt before baking for a sweet-salty finish.
- Double the batch and freeze half for later – these cookies freeze beautifully.
- Great for gifting! Wrap a few in cellophane bags tied with ribbon for an easy homemade treat.
🍽️ Other Recipes You May Enjoy
Peanut Butter Cookies
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Ingredients
- ¼ cup unsalted butter, room temperature
- ¼ cup shortening
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, add butter, shortening, and sugars. Use an electric mixer on low for about 30 seconds, then increase to medium speed for 1-2 minutes until fully combined.¼ cup unsalted butter, ¼ cup shortening, ½ cup granulated sugar, ½ cup brown sugar
- Add peanut butter and mix on low speed until combined.½ cup creamy peanut butter
- Add the egg and vanilla extract and mix again on low speed until just combined.1 large egg, 1 ½ teaspoons vanilla extract
- Add flour, baking soda, and salt. Stir by hand with a wooden spoon until no streaks of flour remain.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Roll dough into 1-tablespoon balls and place 2 inches apart on the prepared baking sheets. Use a fork to gently press a crisscross pattern on each cookie.
- Bake one sheet at a time on the middle rack for 10 minutes. Allow cookies to rest on the sheet for 5 minutes before transferring to a cooling rack.
Notes
🥡 STORAGE
- Store cookies in an airtight container at room temperature for up to 5 days.
- Keep away from direct sunlight or heat to maintain softness.
♨️ REHEATING
- Microwave each cookie for about 5-8 seconds for a fresh-from-the-oven feel.
- For larger batches, warm on a baking sheet at 300°F for 3-5 minutes.
❄️ FREEZING
- Freeze baked cookies in a freezer-safe bag for up to 3 months.
- Thaw at room temperature before serving.
💡 TIPS FOR BEST RESULTS
- Use room-temperature butter, shortening, and eggs for even mixing.
- If the butter is too cold, mix for a longer period; if it’s too warm, chill it briefly before using.
- Hand-stirring the dry ingredients prevents overmixing and keeps the cookies soft.
- Cookies may appear slightly underbaked when removed from the oven, but they will firm up as they cool.
- For a defined crisscross pattern, gently re-press fork marks after the first indentation.
🍳 ALTERNATE COOKING METHODS
- Air fryer: Bake cookies at 320°F for 6-7 minutes, checking after 5 minutes.
- Convection oven: Reduce the temperature to 325°F and bake for about 8 minutes.
♻️ LEFTOVERS
- Enjoy leftovers as-is or crumble them into ice cream or yogurt.
- Sandwich two cookies with frosting or ice cream for a quick dessert.
📝 NOTES
- Rolling the dough balls in granulated sugar before baking creates a sweet, sparkly finish.
- For chewier cookies, use ¾ cup brown sugar and ¼ cup granulated sugar.
- Avoid using natural peanut butter with visible oil separation for best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
