Peanut Butter Cookies

These have been a favorite in my family for generations. Bake them until barely set on the edges if you like a chewy cookie; a bit longer if you like them crisp.

To turn them into Peanut Butter Blossoms, omit crisscrossing them with a fork before baking and when they are hot out of the oven, press a chocolate kiss into the center of each cookie.


Directions   Print recipe     Email to a friend

1 cup peanut butter
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups flour

Preheat oven to 350°

  1. Combine the peanut butter, butter, and sugars together in a spacious mixing bowl and beat until smooth.
  2. Beat the egg lightly and add it to the mixture. Mix well.
  3. Add the vanilla.
  4. Sift the baking soda, salt, and flour together, then add the dry mixture to the batter, forming a soft dough.
  5. Using a teaspoon or 1 1/2-inch ice cream scoop, form round balls of cookie dough and place on a baking sheet, leaving ample room between the cookies for spreading.
  6. Gently press the top of each cookie with a floured fork, flattening them slightly. Turn the fork at an angle and press again to form a crosshatch pattern.
  7. Bake for ten minutes or until set. Remove from the oven, let sit for 10 minutes and transfer to a cooling rack.



Preparation Time: 
50 minutes.