Old-Fashioned Peanut Butter Cookies

These old-fashioned peanut butter cookies, made with sugar, flour, peanut butter, and eggs, are like the cookies you grew up with, crispy, chewy, and peanut buttery.

A stack of five old-fashioned peanut butter cookies, with crosshatch marks on top

Adapted from Moira Sanders | Lori Elstone | The Harrow Fair Cookbook | Whitecap, 2010

According to the authors of the cookbook in which we found this recipe, these yummy peanut butter cookies come from Mila Klomp, who won 1st prize in the 9- to 12-year-old category at a local fair. While don’t know Mila, it’s abundantly clear to us that she certainly knows her peanut butter cookies. Er, let us rephrase that. For someone so young, she certainly knows her old-fashioned peanut butter cookies. Crisp at the edges, chewy on the inside, and peanutty through and through. [Editor’s Note: If you have a thing for peanut butter cookies that are crisp throughout, fear not, we can appease that craving with a recipe, too.] Pass the milk, please.–Renee Schettler

Old-Fashioned Peanut Butter Cookies

A stack of five old-fashioned peanut butter cookies, with crosshatch marks on top
These old-fashioned peanut butter cookies, made with sugar, flour, peanut butter, and eggs, are like the cookies you grew up with, crispy, chewy, and peanut buttery.
Moira Sanders & Lori Elstone

Prep 15 mins
Cook 10 mins
Total 1 hr
Dessert
American
48 cookies
131 kcal
5 / 11 votes
Print RecipeBuy the The Harrow Fair Cookbook cookbook

Want it? Click it.

Ingredients 

  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar preferably light
  • 2 sticks (8 oz) unsalted butter at room temperature
  • 1 cup creamy or crunchy peanut butter
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking soda*
  • 1 tablespoon hot water

Directions
 

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer using the paddle attachment, beat the granulated and brown sugars and butter on high until light and fluffy, about 3 minutes. Add the peanut butter, eggs, and vanilla, reduce the speed to medium, and beat until thoroughly combined.
  • Mix the flour and salt together in a small bowl. With the mixer on low, slowly add the flour and salt to the peanut butter mixture and blend thoroughly. In a small bowl, stir together the baking soda and hot water and add it to the cookie dough, mixing until just combined.
  • Drop the dough in heaping tablespoons onto the parchment. Gently press a fork into each cookie, first vertically, then horizontally, to create the classic peanut butter cookie crisscross. (If an extra sparkly, extra crunchy cookie is desired, dip your fork in a little granulated sugar prior to pressing it into the dough.)
  • Bake for 8 to 12 minutes, until the cookies have barely begun to turn golden at the edges.
  • Let the cookies cool for a minute or more on the baking sheet, then move them to a wire rack to cool at least a little. (The cookies will get crisper the longer they cool.) Store the cookies in an airtight container for up to 5 days.
Print RecipeBuy the The Harrow Fair Cookbook cookbook

Want it? Click it.

Notes

*Why do you dissolve baking soda in hot water for baking cookies?

First off, you use baking soda to help keep those peanut butter cookies from spreading too much (and becoming one giant cookie, as good as that sounds). But why mix it with hot water? Have you ever gotten a taste of pure baking soda? Yes? That’s why. Dissolving it a little bit, at the end of the recipe, and then combining it with all the other ingredients ensures that it’s evenly distributed within the mixture.

Show Nutrition

Serving: 1cookieCalories: 131kcal (7%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 3g (19%)Trans Fat: 1gCholesterol: 18mg (6%)Sodium: 99mg (4%)Potassium: 54mg (2%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 129IU (3%)Calcium: 10mg (1%)Iron: 1mg (6%)

Recipe Testers' Reviews

This is a perfect old-fashioned peanut butter cookie. The recipe is as simple as a cookie can be: cream together the butter and sugars, add the dry ingredients, scoop, and bake.

The yield really was 5 dozen and the cookies baked in exactly 8 minutes to achieve a perfect crunchy edge and chewy center.

This will definitely be my go-to peanut butter cookie recipe.

I wasn’t a big fan of peanut butter cookies, but this recipe made one out of me. This is an amazingly moist and chewy cookie that can be made in a cinch. Just lovely.

The time of 8 minutes was bang on.


Originally published September 7, 2012

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

  1. 5 stars
    So glad to have found this peanut butter cookie recipe!! Just made these cookies for my husband who’s a tough critic, and he was totally won over! This recipe is a definite winner!!

  2. 5 stars
    I double the salt (tested 4 different ratios and that was the best) and chill the dough as my only variations, but otherwise these cookies are absolutely perfect! The texture is amazing, and the peanut butter flavor is appropriately pronounced.

  3. 5 stars
    These are just lovely! I was initially worried because all that I had was natural, unsalted peanut butter, and I’m used to using the more sugary and salty variety for cookies, but I daresay it was even better this way. I made a variation and baked them in mini muffin tins for about 9 1/2 minutes and made one of my childhood favorites with Hershey’s Kisses. Delicious and easy recipe.

    1. Trisha, we are all about the childhood favorites! Food and memories and emotions are so inextricably intertwined, yes? We so appreciate you taking the time to share your comment and your lovely photo with us…

  4. They’re ok.. I made them exactly as directed and baked them for 10 minutes.. they were crunchy on the outside and chewy on the inside, but not moist. They were pretty dry. I think 3 cups of flour is too much.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish