Nutty, nostalgic, and easy to make. You’ll love sinking your teeth into these chewy Peanut Butter Cookies.
When you bite into a soft, nutty peanut butter cookie, you’re tasting a bite of American ingenuity and progress stretching back to the early 1900s. George Washington Carver, the “patron saint” of peanuts here in the States, was responsible for promoting the nut, which had hitherto been considered unfit for consumption. While his efforts went a long way, it wasn’t until a few decades later that peanut butter as a spread became widely popular. First, as a protein-rich substitute for meat for patients who had difficulty chewing. During the Great Depression of the 1930s, peanut butter cookie recipes started popping up, and an American classic was born.
Whether you have childhood memories of making these iconic cookies or you just love a peanut butter sweet treat, the good news is that peanut butter cookies are super easy to make. Yes, people have passionate opinions about creamy vs. crunchy peanut butter, but the cookie version is a white flag, as they taste delicious with either version.
You will love making peanut butter cookies from scratch because it’s an easy recipe that turns out delightfully soft cookies that are just the essence of homemade goodness. No fancy equipment or techniques needed. These cookies are great for beginning bakers or seasoned pros alike. Another bonus? They store really well, whether in your cookie jar or tucked away in the freezer for a later date.
Why The Crisscross Pattern?
The hallmark crisscross pattern on peanut butter cookies dates back to its earliest days of popularity in the 1930s. It’s made by pressing the tines of a regular fork into the top of the cookie just before baking. So why did this become standard practice? In short, it’s because the peanut butter makes the cookies very dense. By flattening the middle of the cookie a bit, it allows for even baking. Flattening the cookie slightly also means there’s more surface area to get a little bit of crispiness on the outside. Plus, it just looks cute on an otherwise boring, beige cookie!
How Do I Store Leftovers?
Transfer the cookies to an airtight container and store them at room temperature for 3-4 days or in the fridge for up to 1 week.
Serving Suggestions
Nothing beats a slightly warm, freshly baked peanut butter cookie with a tall glass of milk or mug of coffee. It really is one of life’s simple pleasures! However, if you’re making these for a party or gathering, you may want other sweet treats that complement their nutty, sweet flavor. Consider serving alongside something that features that winning combo of milk chocolate and peanut butter, like Reese’s Cheesecake Bars or Classic Peanut Butter Blossom Cookies. Or, for a non-chocolate alternative, try serving these cookies with Strawberry Cupcakes for a PB & J vibe that is nostalgic and delicious!
Peanut Butter Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter softened
- 1 cup creamy peanut butter
- 2/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg at room temperature
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, combine the all-purpose flour, baking powder, and salt. Set it aside.
- In a large bowl, beat softened butter, creamy peanut butter, packed brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Incorporate the egg and vanilla extract into the butter mixture, mixing until fully blended.
- Gradually mix in the flour mixture until just combined. Be careful not to overmix.
- Form the dough into 1-inch balls and arrange them on the prepared baking sheet. Use a fork to lightly press each ball, forming a criss-cross pattern on top.
- Bake for approximately 8 to 12 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
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