If you are looking to re-create Peanut Butter Cookies like your grandmother used to make, you know the cookie; a little crunchy on the outside and totally chewy on the inside, then this is the cookie for you! This is a delicious, peanut buttery, old-fashioned cookie like your Grammie would have made.
My hubby is a peanut butter cookie fanatic, so I thought this would be a fun cookie to make for him and hopefully it would bring back lots of great childhood memories.
This is a very simple recipe, but that doesn’t diminish the yummy factor!
Cream the butter and peanut butter together until they are light and fluffy.
When the butter and peanut butter until they are light and fluffy, add the sugars and continue mixing. Scrape down the sides of the bowl often so everything is mixed together nicely.
Add the eggs, one at a time, beating well after each addition.
Using a small scoop or two tablespoons, drop tablespoons of batter onto cookie sheet. Leave a good inch between cookies to allow for spreading.
Lightly flour the tines of your fork, tapping off any excess flour.
Using a floured fork, gently press each cookie, first one way and then the another. (The pattern will resemble a hashtag #, except there will be four lines going each way instead of two!)
Peanut Butter Cookies, hot from the oven. The house smells so good right now!
- 1 cup butter, softened
- 1 cup peanut butter (I used smooth, but crunchy would work well too)
- 1 cup white sugar
- 1 cup brown sugar (I used a dark brown sugar but a light brown would also work)
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- Preheat oven to 350°F
- Line cookie sheets with parchment paper
- In a separate bowl, sift together flour, salt, and soda. Set aside
- In a large bowl, using an electric mixer, cream together butter and peanut butter until they are light and fluffy.
- Add both sugars and continue beating until well combined.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Gradually stir in flour, gently stirring until the flour is just combined. Don't overmix or the cookies will be tough.
- Using a small scoop or two tablespoons, drop tablespoons of batter onto cookie sheet. Leave a good inch between cookies to allow for spreading.
- Using a floured fork, gently press each cookie, first one way and then the another. (The pattern will resemble a hashtag #, except there will be four lines going each way instead of two)
- Bake for 10 to 12 minutes, or until a pale golden colour.
- Remove to a wire rack to cool completely.
- Store at room temperature, in an airtight container. Cookies can be frozen.
If you have any questions at all, please feel free to ask and I will do my very best to answer.
What is your favourite cookie? (If I had to pick just one, I would need to indulge my chocoholicness and pick Reverse Chocolate Chip)
Shannon says
Thanks for posting this recipe, delicious!
Monica says
You’re very welcome Shannon, hope you enjoy!
Gloria Coulter says
Great cookies!! My grandkids love the cookies from this recipe! The best bakers & recipes come from our great Maritime cooks! Always show their great home cooking!
Monica Parlee says
Awwwhhhhh….thanks so much, Gloria, so happy you enjoyed this recipe!
Pat Bacon says
Peanut Butter cookies are definitely a favorite of mine.. Having the recipe (this one is the best! ) at my finger tips makes my day. Thanks for posting
Monica Parlee says
Thank you so much, Pat!