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

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. Originally published September 7, 2012.Renee Schettler Rossi

Old-Fashioned Peanut Butter Cookies

  • Quick Glance
  • (4)
  • 15 M
  • 1 H
  • Makes about 4 dozen
5/5 - 4 reviews
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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. 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 transfer 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

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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.

These cookies are everything everyone loves in a good peanut butter cookie, right down to the crisscrosses on top. They were perfectly chewy with crisp edges and a wonderful flavor. I took them to work to share and while sitting in my office heard my coworker yell from next door, “These cookies are the bomb!” I think that says it all.

The addition of the hot water and baking soda was a new step for me, and whatever it did, it made for a really good cookie! I used a cookie scoop and they cooked perfectly in 8 minutes.

These were a big hit. I’m generally not a huge fan of peanut butter cookies because they can be a little dry. Not so with these cookies. They had big peanut butter flavor and were nice and chewy.

The next time I make these, I’m planning on coating the bottoms with chocolate once they’re cooled. What goes better with peanut butter than a little bit of chocolate?

These old-fashioned peanut butter cookies were wonderful! My husband has repeatedly requested another batch. The dough is easy to put together and the cookies puff up and spread during baking, so don’t be surprised when you have a nice-sized cookie in the end.

My only thought on improving this cookie recipe is the addition of chocolate chunks to the dough or a drizzle of chocolate over the finished cookie!

These are simple to make and delicious—crispy on the outside while still moist and a little chewy on the inside. The only thing missing is a cool glass of milk!

I really love peanut butter cookies, but once I started thinking about it, I realized that I had never made them before. This is a great introductory recipe. Not too many ingredients, not too many steps, and really delicious stay-soft cookies.

I may have snuck some chocolate chips into that last dozen I baked, which was also delicious.

I’m a horrible baker, so anytime I see a baking recipe, I cringe slightly and then go on to the next recipe. Well, it’s time to face my fear of burnt pastry and crying helplessly in the corner of my kitchen. This was a gleaming example of how a baking recipe can go so right. Following this recipe exactly produced cookies with a perfectly crisp exterior and chewy interior. For a guy who can’t bake, these were some of the yummiest cookies I’ve accomplished.

My only beef (or peanut) was the whole “drop the dough by heaping tablespoons” thing. I prefer a uniform look when cooking, so I used an ice-cream scoop and divided the ball in half. This produced a consistent-looking cookie; however, this method also produced larger cookies, as I was only able to get 3 1/2 dozen from this recipe.

While I may not be the baker in the family, this recipe inspired me to put on my brave face, turn on the oven, and try.

I tried this recipe with a really good organic, unsweetened peanut butter and the finished cookies were delicious. Not too sweet, lots of nutty flavor, and a great texture. They were incredibly easy to make. If you do use an organic peanut butter, give it a quick zap in the microwave on low power to soften it up if straight out of the refrigerator.

These simple but classic old-fashioned peanut butter cookies are perfect for any bake sale or event where baked goods are needed! I love that the proportions are easy enough to halve or double as needed. The cookies come together in no time and they’re predictably peanut buttery and addictive. Keep an eye on them though—mine took a bit longer to cook than indicated so use your judgment.

This is a simple peanut butter cookie. Often recipes require refrigeration before baking for a great peanut butter cookie, but this one delivers without the wait. The cookie dough comes together in a flash and then is ready to bake—no rolling or shaping, just drop, fork, bake, and eat.

They’re best served warm, while they’re soft and chewy, but are easy to eat cold too, when they become more crisp and crunchy. I wouldn’t have a problem eating them either way.

These buttery and oh-so-easy-to-make cookies are highly addictive. These simple treats are in fact quite dangerous because they’re a snap to make and take even less time to devour. The flavor is subtle, sweet, and so very sweet-tooth satisfying.

The recipe makes about 42 medium–large cookies, so find some friends to share them with. The finished product ends up looking like the traditional design we’ve come to expect and love.

This is a definite keeper in the family cookbook of recipes worth craving.

These are delicious cookies. Not sure what the hot water and baking soda do for the cookies, as they taste similar to many other peanut butter cookies with flour in them. I'm always up for trying a new PB cookie recipe and this young lady certainly did a great job with this one.

I made a half recipe since this one easily halved and I didn't want 5 dozen.

While my family enjoyed them, they didn't let it stop them in reminding me that even though they would eat these anytime they still prefer the ones my daughter makes with only three ingredients: sugar, egg, and peanut butter. I still say these are worth a go if you enjoy peanut butter cookies.

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