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Easy Old Fashioned Peanut Butter Cookies Recipe

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The ultimate peanut butter cookie recipe. Old-fashioned Chewy Peanut Butter Cookies are soft, chewy, and sugary outside and beyond tender inside. Fill with chocolate ganache for the perfect Christmas or holiday cookie!

green, black and red plaid tray with peanut butter cookies and cups of cappuccino.

Peanut butter is something that many of us (gulp...me!) eat every day. A couple of Christmases ago, I found myself not only starting this blog but craving a classic peanut butter cookie. As I hunted for the best peanut butter cookie, I kind of smooshed the best cookie ingredients together to create this Old-fashioned Chewy Peanut Butter Cookie recipe.

Jump to:
  • Why you'll love this recipe
  • Ingredients You'll Need
  • How to Make Peanut Butter Cookies
  • …before you go...
  • Recipe
  • 💬 Comments

Why you'll love this recipe

a peanut butter cookie with a bite out of it on a gray plate with small cups of cappuccino.

Heavier on brown sugar because that brings a richer, almost molasses taste and a healthy dose of vanilla compliments the peanut butter in the best way. Combine on a Christmas cookie tray with my Kitchen Sink Oatmeal Cookies and watch them all disappear!

The best compliment I recently received about these cookies:

I LOVED these cookies...and I don't like peanut butter!

-Bonny

Other reasons you'll ♥️ them:

  • Fast, easy cookie recipe. Using a hand or stand mixer makes quick work of this easy peanut butter cookie recipe. And this no chill cookie dough speeds things up for sure!
  • A soft cookie with chewy texture. This isn't a thin, super crispy peanut butter cookie but is on the thicker side, is soft and chewy in the best way.
  • Make ahead. Read on for instructions for making the dough ahead of time so you can have peanut butter cookies whenever the mood strikes!
  • Turn into the best peanut butter sandwich cookies. A little chocolate ganache spread between two smaller cookies makes for the perfect Christmas cookie and bite!

Ingredients You'll Need

white background with bowls of flour, brown sugar, white sugar, peanut butter and wooden trough holding butter and eggs.
  • Butter. I typically use unsalted for my cookie recipes so that I can control the salt added.
  • Three kinds of sugar. More brown sugar than white adds a caramel-like flavor to the peanut butter. And the sprinkling of turbinado sugar gives an unforgettable sandy texture and crunch.
  • Peanut butter. Skippy or another creamy peanut butter is my go-to. I do not recommend a natural peanut butter for this recipe.
  • Traditional dry ingredients. Flour, baking soda and salt.

How to Make Peanut Butter Cookies

steps to make peanut butter cookies including mixing sugar and butter, adding eggs and peanut butter.
three steps to make cookies including blended peanut butter, scooping cookies and hand sprinkling sugar.
  1. Cream together the butter and sugar until smooth.
  2. Add the eggs (one at a time - not like I have it pictured here), beating until incorporated.
  3. Next up is the peanut butter and the vanilla. Mix until blended.
  4. Finally, mix in the dry ingredients quickly until everything comes together.
  5. Scoop onto a parchment covered baking sheet using a medium cookie scoop.
  6. Slightly press down and sprinkle a generous topping of turbinado sugar.
  7. Bake!

TIP

You can also quickly (and carefully!) slightly flatten each cookie about 5 minutes in to the baking time. (Note: not a job recommended for the kiddos!)

-Josie + Nina

Helpful Tips & Variations

packages of peanut butter cookies tied with red and white string on a plaid plate with string and cookies nearby.

For a few

I have halved this recipe quite successfully. But I also recommend making the whole dough recipe and freezing half for up to 3 months. Defrost completely and then bake as directed.

Peanut butter chocolate sandwich cookie variation:

Use a smaller scoop (like a melon baller) to form your cookies. All the other instructions apply. Follow the recipe included below for the ganache recipe and spread about 1 tablespoon of ganache in the center of one cookie and top with another (sugar on the outside of course!).

Holiday gift giving

Package up a few cookies in a cellophane bag and tie with string for neighbors or to send to the college students in your life.

…before you go...

If you make this recipe, be sure to give it a star rating and share your reviews in the comments below! Or pin the recipe by clicking on one of the images above and save it for later.

Recipe

Print Recipe

The best peanut butter cookie recipe. A sandy textured outside with a tender inside, this is one easy and memorable cookie recipe!

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 21 mins

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For the cookies

  • 2 sticks unsalted butter, softened at room temperature
  • 1 ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 eggs
  • 1 cup creamy peanut butter, I use Skippy
  • 2 tsp vanilla, real not imitation
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • turbinado sugar, for sprinkling

For the chocolate ganache (if making sandwich cookie variation)

  • 1 ¼ cup bittersweet chocolate chips, I use Ghiradelli
  • 1 cup heavy whipping cream

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For Cookies

  • Line 2 cookie sheets with parchment paper and preheat oven to 350°

  • Combine butter and sugars in a mixing bowl. With a stand mixer using a paddle attachment or a hand mixer, beat until light and creamy about 3 minutes.

  • Meanwhile, place dry ingredients in a medium mixing bowl and lightly blend using a whisk or fork.

  • To wet ingredients, add eggs one at a time, beating lightly to incorporate. Add peanut butter and vanilla and mix until thoroughly incorporated about a minute or so.

  • Mix in dry ingredients for about a minute but not too long so as not to overdevelop the gluten. The batter will be just a tad sticky.

  • Using a 2" scoop, place 12 balls on to a cookie sheet. Sprinkle lightly with turbinado sugar. * if making sandwich version, use a melon baller size scoop

  • Bake for 5 min and then very lightly, press down with a fork to flatten a bit. Return to oven and bake for 4-6 minutes more. You want a slight edge of golden brown but the cookies will appear more on the soft side. Watch closely!

    *If making smaller sandwich version, total baking time is approximately 7 minutes depending on your oven so adjust time above accordingly.

  • Remove immediately and after 3 minutes or so, place on a rack for thorough cooling.

For ganache (if making sandwich version)

  • Heat whipping cream in a small saucepan over medium-high heat. Once bubbles form on the edge of the pan, remove from heat and add chocolate. Stir until chocolate is incorporated. Pour ganache into a bowl (or can leave in pan) and refrigerate until thickened to the consistency of thick peanut butter. Spread onto cookies. If using for icing a cake or brownies, you can use it sooner.

I like them half-dipped in melted semi-sweet chocolate or a big dollop in the middle but the purists in my life like 'em plain.

Course: Cookies, Dessert, holidays, Sweet

Disclosure: Disclaimer: I am an Amazon Associate and/or affiliate for other brands which means I earn some coffee money from qualifying purchases that in no way affects the price you pay

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Source: https://josieandnina.com/classic-peanut-butter-cookies/

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