Old-Fashioned Peanut Butter Cookies

🕒 Prep: 10 min
🔥 Cook: 12 min
🍽 Serves: 24
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If you're a fan of simple, nostalgic treats, these Old-Fashioned Peanut Butter Cookies are a must-try. With just six ingredients, this quick recipe brings the comforting taste of classic peanut butter cookies to your kitchen in no time.

Ingredients for Old-Fashioned Peanut Butter Cookies

Peanut butter is the star of the show, providing rich, nutty flavor and the perfect chewy texture. Make sure to use creamy peanut butter for the best consistency.

Granulated sugar sweetens the cookies and contributes to the classic crunch on the outside.

Egg acts as a binder, holding all the ingredients together for a cohesive dough.

Vanilla extract adds a hint of warmth and depth to the overall flavor.

Baking soda helps the cookies rise slightly and become light and airy.

Salt enhances the peanut butter flavor and balances the sweetness.

Tips & Tricks

  • If the dough seems too sticky, chill it in the fridge for 10-15 minutes before rolling.
  • Use a cookie scoop for perfectly even-sized cookies.
  • For a different texture, try using crunchy peanut butter.

Serving Suggestions

These cookies pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream. For a more decadent treat, spread a bit of jam between two cookies for a peanut butter and jelly sandwich cookie.

Frequently Asked Questions

Can I use natural peanut butter?
Yes, but the texture might be slightly different as natural peanut butter is often less creamy.
How should I store these cookies?
Store them in an airtight container at room temperature for up to a week.
Can I freeze the dough?
Absolutely. Freeze the dough balls on a tray, then transfer them to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

Old-Fashioned Peanut Butter Cookies Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, which makes for easy clean-up and prevents sticking. While the oven heats up, grab a medium-sized bowl. This recipe is a one-bowl wonder, so no need to dirty more dishes than necessary.

In your bowl, combine the peanut butter, granulated sugar, egg, vanilla extract, baking soda, and salt. Mix until everything is well combined and forms a smooth dough. It should only take a minute or two by hand, but you can use a mixer if you prefer.

Now, take small portions of dough and roll them into balls about 1 inch in diameter. Place them on your prepared baking sheet, leaving a bit of space between each one. This is where a bit of fun comes in — using a fork, press down gently on each dough ball to create that classic crisscross pattern. Not only does it look great, but it helps the cookies bake evenly.

Pop the tray in your preheated oven and bake for 10-12 minutes. You're looking for lightly golden edges, which indicates they’re done. Once baked, let the cookies cool on the baking sheet for a few minutes to firm up. Then transfer them to a wire rack to cool completely before enjoying.

Why You'll Love This Recipe

  • Only six simple ingredients — no fuss, no hassle.
  • Quick to make — ready in about 20 minutes.
  • Perfectly chewy with a lightly crisp edge.
  • Gluten-free and naturally flourless.

Ingredients

1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon salt

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, combine the peanut butter, sugar, egg, vanilla extract, baking soda, and salt. Mix until the ingredients are well combined and form a dough.
3. Roll the dough into small balls, about 1 inch in diameter, and place them onto the prepared baking sheet.
4. Using a fork, gently press down on each dough ball to create a crisscross pattern on the top of the cookies.
5. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
6. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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