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By Lisa Sharp 10 Comments
Peanut butter cookies are a classic cookie that doesn’t get enough love these days. This updated vintage peanut butter cookie recipe is the best you will try.
When I was a toddler my mom went to nursing school. During that time I stayed with my grandma. We had a lot of fun. My days usually involved watching Dumbo and playing with a vintage wooden circus toy.
The other thing we did often was bake and our favorite thing to bake was peanut butter cookies. I’m sure I baked many dozens of batches of peanut butter cookies with my grandma.
They still are my favorite cookies and I can’t eat one without remembering standing in my grandma’s kitchen on a vintage red stool helping her make the peanut butter cookies from the cookbook she got when she got married.
A few years ago my grandma gave me her cookbook with the peanut butter cookie recipe. It is one of my most treasured possessions.
The cookbook is taped together and falling apart but it’s full of memories. The peanut butter cookie recipe has a note that says “Lisa & Nana yummm!” It makes me smile every time I use the cookbook.
I use a slightly different recipe now because the one in the cookbook has shortening and I have to substitutethe peanut butter for sunflower seed butter. But they are just as good as my grandma’s peanut butter cookies! I’ve even made them for my grandma and she said they were just as good as the ones we made if not better.
Don’t forget to make the fork crisscrosses, it’s not really a peanut butter cookie without them and it was my favorite part as a kid.
Yield: 2 dozen cookies
The Best Peanut Butter Cookie Recipe
The best peanut butter cookie recipe you will try. It's been perfected over many years of trial and error.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375?F.
- Cream butter until soft and smooth. Add the sugars and cream again.
- Mix in the peanut butter and an egg.
- Mix together the dry ingredients. Stir into the wet ingredients.
- Roll dough into balls and place on cookie sheet. Flatten the cookies a bit and use a fork to make crisscross patterns.
- Bake until light brown, about 9 to 10 minutes.
- These cookies are very soft so let them cool for a couple of minutes on the cookie sheet before moving to a cooling rack.
Nutrition Information:
Yield:
24 Serving Size:
1 cookie
Amount Per Serving: Calories: 125Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 137mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g
These nutritional facts are estimated.
I hope you enjoy this delicious peanut butter cookie recipe as much as my family and I have. If you have any stories about family recipes share them in the comments below.
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Reader Interactions
Comments
Troy Haliwell says
So if I wanted to make 48 of them, can this safely be made using double the amount? I know not all recipes can be doubled and get the original result.
Reply
Lisa Sharp says
Yes, this can be doubled and will be just as good.
Reply
Morgan Graff says
My mom has the same cookbook which I have now. I will try this recipe ASAP. ??
Reply
Lisa Sharp says
Let me know what you think. 🙂
Reply
Tamie Pryor says
I must use Sunbutter, as well. Why do you need to swap out the shorting for butter?
Reply
Lisa Sharp says
You don’t have to I just prefer butter to shortening.
Reply
Tamie Pryor says
Thank you for the quick reply. The BHG recipe is one that I used for years, but then my 2nd son ended up with nut allergies and for a long time we did not have the sunflower alternative, so these cookies were off limits for us.
I have noticed that on some Sunbutter recipes they warn that the cookies can turn green. I have made them twice and that has not happened. Have you ever experienced this?
Reply
Lisa Sharp says
Yes, somethings it happens. It’s just the sunflower butter oxidizing.
Reply
Demetrius B. says
Hi, I happened to come across your recipe while looking for the BHG peanut butter cookies recipe to compare to the recipe in my Betty Crocker (actually it was my mom’s cookbook the orange 6 slice pie cover so I bought one on ebay for myself) This is actually the recipe in the Betty Crocker I know it by heart make it every few months. I too substitute the shortening with real butter. Did you know…?
Reply
Lisa Sharp says
It may be the same as the Betty Crocker recipe, I don’t have that cookbook, but it’s based on the BHG recipe from the vintage addition pictured in this post. It’s the recipe my grandma and I have used for many years.
Reply
