Easy Peanut Butter Cookies Recipe
This classic recipe for peanut butter cookies comes straight from my mom’s recipe box, and they are the BEST peanut butter cookies. They are easy to make and stay wonderfully soft. This staple recipe deserves a place in everyone’s kitchen!
When you think about what would be on the all-star team of cookies, I think it breaks down pretty simply to the following:
- Chocolate chip cookies
- Peanut butter cookies
- Sugar cookies
- Oatmeal raisin cookies
Sure, there are tons of other amazing cookies out there (hello shortbread, thumbprint, snickerdoodles, snowballs, and macaroons, to name a few), but these four are the essentials (and then of course there’s the trifecta of peanut butter-oatmeal chocolate chip cookies). They’re the cookies that always show up on cookie trays, the ones that everyone’s family has multiple recipes for, are easy to whip up, and evoke the most nostalgic cookie memories.
Of these, I’ve always had the softest spot for peanut butter cookies. There’s just something about those crisscross-laced cookies loaded with peanut butter and rolled in crunchy sugar that makes me remember sitting in my mom’s old kitchen and licking the beaters, helping her roll those balls of dough and pressing the tines of a fork on top.
I might be biased, but I think these are the BEST peanut butter cookies!
This is the recipe my mom made with me and my sister when we were little and it was the first recipe I begged her for after I left home. I would venture to guess that it came from the back of a jar of peanut butter back in the day, but she doesn’t have a source listed anywhere.
It’s a simple list of ingredients – flour, baking soda, salt, peanut butter (of course!) brown sugar, shortening, milk, and vanilla. It takes all of five minutes to mix them together, then you roll the dough into tablespoon-size balls of dough, roll them in granular sugar, then press the tines of a fork in a crisscross pattern on top.
They are incredibly easy to make and belong on every single Christmas cookie tray, wedding cookie table, and after school snack plate from now until the end of time.
Why the criss-cross pattern on top?
Good question! That crosshatch is a defining trait of nearly all peanut butter cookies.
Peanut butter cookie dough is a bit dense, so pressing down on them helps to flatten them a bit so they bake more evenly. And, bonus! Since this is a traditional characteristic of peanut butter cookies, you’ll always be able to spot them on a cookie tray without having to ask what kind of cookie it is.
Making this pretty pattern is incredibly easy – dip the tines of a fork in sugar, gently press it into the top of the cookie, then repeat, this time making the impression perpendicular to the first. You did it!
The best kind of peanut butter to use
I always, always recommend only baking with creamy, processed peanut butter, such as Jif, Skippy, or Peter Pan. Natural-style peanut butter with oil separation is simply too greasy for nearly all baking recipes; using it can result in cookies that spread too much and that can become crumbly.
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If you’d like to use a nut butter alternative, see the recipe notes below on some recommendations.
Tips for measuring peanut butter
Peanut butter can be sticky and hard to get into and then back out of a measuring cup when baking. I have a few suggestions for making it easier!
- Weigh your ingredients – You know I’m a big advocate of this and have an entire post dedicated to why you should weigh ingredients when baking; all you need to do is scoop it out of the jar and plop it in your bowl – no messing around with measuring cups!
- Use an adjustable measuring cup – An adjustable measuring cup allows you to set the amount to measure, fill it up, and dispense it into the bowl. This is a great tool for sticky ingredients like peanut butter, honey, molasses, etc.
- Grease your measuring cups – Last but not least, you can coat your measuring cup with non-stick cooking spray to help it slide right out after it’s been measured.
Recipe Tips & Notes
- Preparing your pans – Whether you use cookie sheets or rimmed baking sheets, be sure that your sheets are ungreased or lined with parchment to keep the cookies from spreading and absorbing too much grease.
- Can you use butter instead of shortening? In a word, no. Shortening keeps the cookies from spreading too much, keeps them from being crumbly, and ensures that they are nice and soft. Replacing it with butter would significantly alter the texture of the cookies and I beg you not to do it. They do now make butter-flavored shortening that I’ve used from time to time if you’re worried about the flavor.
- Peanut Butter – It is important to use traditional, processed peanut butter (i.e. Jif, Skippy, Peter Pan, etc.) in this recipe. Using natural peanut butter that has oil separation will be much too greasy and cause the cookies to spread and become crumbly, so I do not recommend using natural peanut butter.
- Nut Butter Alternatives – You can use other nut butters such as almond butter, cashew butter, etc. as long as they do not have oil separation (see the note above). A great almond butter substitute that works exceptionally well in all baked goods I’ve tried it with is Barney Butter.
- Avoid crumbly cookies – The three most common reasons peanut butter cookies end up crumbly are (1) too much flour; (2) using the wrong kind of peanut butter, and (3) they are overbaked. Be sure to either weigh your flour or spoon it into your measuring cup before leveling (the scoop method often results in too much flour), use the correct type of peanut butter (see above), and take the cookies out when the centers still look soft and underdone. They will set as they cool.
- Fun Extras – You can jazz these cookies up a bit if you’d like! Try rolling in colored sugars for a festive look or add some mix-ins – try a ½ cup of chopped peanuts, mini chocolate chips, peanut butter chips, butterscotch chips, or any other mix-in you like to pair with peanut butter!
- Make-Ahead – You can prepare the cookie dough and refrigerate for up to 3 days before baking. When ready, let it sit on the counter for about 30 minutes before scooping and proceeding with baking.
- Storage – These cookies will keep in an airtight container at room temperature for up to 1 week.
- Freezing Instructions – These cookies freeze exceptionally well! You can freeze the balls of dough in a ziptop plastic bag for up to 3 months. Remove from the freezer, let sit at room temperature for 30 minutes, then roll in sugar and make the crisscross pattern on top, then bake as directed, adding an extra minute. You can also freeze the baked cookies by wrapping them individually in plastic wrap, then place them in a ziptop bag and freeze for up to 3 months.
Variations on classic peanut butter cookies
While regular ol’ peanut butter cookies are fantastic on their own, these variations deserve a spot in your recipe box, too:
- Monster Cookies – Peanut butter cookie dough PLUS oats, chocolate chips, M&Ms, and Reese’s Pieces!
- Peanut Butter Blossoms – A holiday classic! Place the sugared balls of dough on a cookie sheet and press a Hershey’s kiss into the center when they come out of the oven.
- Peanut Butter Cup Cookies – Take that ball of dough, pop into a mini muffin pan, then press a mini peanut butter cup into the centers when they come out of the oven.
- Salted Peanut Butter Cup Chocolate Chip Cookies – A riff on my favorite chocolate chip cookies, these have a peanut butter dough base, are super thick and soft, and loaded with peanut butter chips, milk chocolate chips, and chopped peanut butter cups.
Watch How to Make Peanut Butter Cookies:
If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
Easy Peanut Butter Cookies
Ingredients
- 1¾ cups (218.75 g) all-purpose flour
- ¾ teaspoon (0.75 teaspoon) salt
- ¾ teaspoon (0.75 teaspoon) baking soda
- ¾ cup (193.5 g) creamy peanut butter
- ½ cup (102.5 g) vegetable shortening
- 1¼ cups (275 g) packed light brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- Granulated sugar, for rolling cookies
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with parchment or a silicone baking mat.
- In a small bowl, whisk together the flour, salt and baking soda.
- In a mixing bowl, combine the peanut butter, shortening, brown sugar, milk and vanilla. Beat at medium speed until well blended, about 2 to 3 minutes. Add the egg and beat just until blended. Reduce speed to low and add the dry ingredients to the creamed mixture gradually, mixing just until combined.
- Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross pattern on the cookies, flattening them slightly.
- Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.
Notes
- Preparing your pans – Whether you use cookie sheets or rimmed baking sheets, be sure that your sheets are ungreased or lined with parchment to keep the cookies from spreading and absorbing too much grease.
- Can you use butter instead of shortening? In a word, no. Shortening keeps the cookies from spreading too much, keeps them from being crumbly, and ensures that they are nice and soft. Replacing it with butter would significantly alter the texture of the cookies and I beg you not to do it. They do now make butter-flavored shortening that I’ve used from time to time if you’re worried about the flavor.
- Peanut Butter – It is important to use traditional, processed peanut butter (i.e. Jif, Skippy, Peter Pan, etc.) in this recipe. Using natural peanut butter that has oil separation will be much too greasy and cause the cookies to spread and become crumbly, so I do not recommend using natural peanut butter.
- Nut Butter Alternatives – You can use other nut butters such as almond butter, cashew butter, etc. as long as they do not have oil separation (see the note above). A great almond butter substitute that works exceptionally well in all baked goods I’ve tried it with is Barney Butter.
- Avoid crumbly cookies – The three most common reasons peanut butter cookies end up crumbly are (1) too much flour; (2) using the wrong kind of peanut butter, and (3) they are overbaked. Be sure to either weigh your flour or spoon it into your measuring cup before leveling (the scoop method often results in too much flour), use the correct type of peanut butter (see above), and take the cookies out when the centers still look soft and underdone. They will set as they cool.
- Fun Extras – You can jazz these cookies up a bit if you’d like! Try rolling in colored sugars for a festive look or add some mix-ins – try a ½ cup of chopped peanuts, mini chocolate chips, peanut butter chips, butterscotch chips, or any other mix-in you like to pair with peanut butter!
- Make-Ahead – You can prepare the cookie dough and refrigerate for up to 3 days before baking. When ready, let it sit on the counter for about 30 minutes before scooping and proceeding with baking.
- Storage – These cookies will keep in an airtight container at room temperature for up to 1 week.
- Freezing Instructions – These cookies freeze exceptionally well! You can freeze the balls of dough in a ziptop plastic bag for up to 3 months. Remove from the freezer, let sit at room temperature for 30 minutes, then roll in sugar and make the crisscross pattern on top, then bake as directed, adding an extra minute. You can also freeze the baked cookies by wrapping them individually in plastic wrap, then place them in a ziptop bag and freeze for up to 3 months.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[photos by Whitney Wright]
hi i was wondering if these would come out the same if i used carton egg whites instead of whole eggs?
she carton says that 3 tbs of egg whites = 1 whole egg in baking.
do you think they will still come out as good?
You mentioned that you thought the recipe might have been from a corporation because the ingredients were name brand. I just Googled “Crisco peanut butter cookies” and the first result was “Irresistible Peanut Butter Cookies” on Crisco’s website. All the ingredients and quantities were identical to your mom’s recipe, so you were right. Not using butter seems unforgivable, but I suppose you could compromise and use butter-flavored Crisco, eh?
Loved these cookies! But next time will be using 1 cup of peanut butter instead of 3/4 cup. Needed just a touch of a more peanut butter taste. Felt like the peanut butter was competing with the sugar. Thanks for the receipe.
When I needed a good peanut butter cookie recipe the first place I thought to look was your site. You didn’t disappoint! What an easy and tasty recipe for peanut butter cookies. I defiantly will be adding this to my cookie arsenal for the holidays. Thank you!
Hi! I’m planning on baking these cookies this week, but only have Golden Brown Sugar on hand. How do you think this will affect the cookie in terms of taste and texture compared to light brown sugar?
Hi CeeCee, I have never used golden brown sugar, so I couldn’t say definitively how it might alter the cookies.
when to add the cry ingredients? I assume after the eggis blended, but it is missing from the recipe.
thanks
Hi Phyllis, Yes, you are correct, my apologies for the error, I will edit that immediately.
Hi. I switched out the peanut butter for homemade toasted pecan butter. The taste was amazing but since the pecan butter is on the thin side the cookies flattened a bit. I thought to maybe add a little more flour, or possibly put the sugared dough balls in the freezer for 10 minutes?
help?
Hi Will, Unfortunately, homemade nut butters don’t take as well to baking as commercial peanut butter. I would definitely add more flour, and refrigerating may not hurt, either.
These cookies are great!! After they cooled I sprinkled a little confectionary sugar on the top, made them look really pretty..
I just made these, except swapped out the shortening for equivalent in butter (1/2 c) Just wanted to let peeps who do not want to use the shortening know that they came out yummy and tasty still. Not too crumbly – held together and had a rich peanut-y taste :) Thanks for the great posts!
My husband said, “I could go for some chewy peanut butter cookies.” And I knew exactly where to look. ;)
Just made these. Yes, irresistible!
This is the same recipe that’s on my Crisco package (except for your step to roll dough in sugar). It calls for Jif peanut butter, Crisco, and Pillsbury brand flour. I’ll bet that’s where your mom got it too! Mine are in the oven now. :)
I try to avoid feeding my family partially hydrogenated oil, but once in a while we do consume it, and I have shortening in my pantry for the occasional cookie recipe like this one. Thank you for giving us the choice. I love your recipes and your blog.
OMG!!!! Thanks for the recipe. I used butter instead of shortening. these cookies came out awesome and are so delicious!!!!
These are by far some of the most beautiful PB cookies I have seen or made! Lovely for holiday gift giving!
I just made these today, and let me say, the DOUGH tasted amazing! I only let myself have a sweet treat a couple of times a week right now on my new diet, so I haven’t tried the actual cookies yet. But, they came out soft in the middles and a little bit crunchy on the edges, not brown though after the 7 minutes. Mine were larger than a tablespoon though. I imagine if the dough tastes good, the baked cookies will also. Using shortening makes them stay chewier.
These are the most yummy peanut butter cookies EVER! I did not use shortening, but a stick of butter and my cookies still came out moist. Also, I made them into sandwich cookies using my own chocolate buttercream filling. My husband and son LOVE them! LOVE your recipies!
I just tried out this recipe tonight before dinner. Like someone else said, it looks to be the same as the recipe inside the Butter Flavored Crisco box. Turned out great! I added just a splash of Bailey’s Creme Brulee coffee creamer that we have in the fridge (been adding that to EVERYTHING lately, so why not? Hah) and it seemed to add a bit of an extra rich flavor. I also substituted a small amount of the shortening for butter (not much at all, maybe a tablespoon or 2). I always love my peanut butter cookies to be crispy but with a nice bendable tender chewy snap, and these did not disappoint! The first batch was more puffy and crispy, and I flattened the 2nd batch a little more to get the texture I really wanted. Came out great!
Made these a couple weeks ago, and received bundles of compliments. Good work! Plan to make them again tonight or tomorrow. Thanks so much for all the great recipes :)
I just made these…was looking for a recipe with brown sugar (not white). Love these. I know what you mean about the consistency changing without shortening…I can’t stand to use 1/2 cup so I used 1/4 cup butter, 1/4 cup shortening…Perfect! Thanks for the recipe!
Aha, finally! I lost my recipe for the peanut butter cookies I used to make back in the 50s. The recipe was from my grandmother and try as I might I haven’t been able to duplicate it. Your recipe isn’t the same, but it’s close. Shortening rather than butter is definitely part of the answer as is pure peanut butter, but my recipe had lemon juice in it and I think that added a little something extra. I’m going to try it again adding some lemon juice to see what happens. Anyway, these are going to keep me in ecstasy for the time being.
Hi, great blog, I’m just about to start making these. But there’s no measurement for the flour? It only says 1 3/4 flour….. Is it cups? I hope so, that’s what I’m gonna count on :P Can’t wait to try more of your recipes
Hi Kristine, I am so sorry! Yes, that should be cups. I am correcting it right now.
Wow. Just came out of the oven. Took a bite and died and went straight to peanut butter heaven. Enough said.
Simply cannot wait to try these..as peanut butter cookies or peanut butter fingers were always my favorite after-school drool….
Question…Could I substitute saindoux (here in France) or organic white lard (in English) for the shortening? I’ve heard it has the same effect in baking…and makes for light end results? Intrigued by any insight you or your readers might have!
Hi Donna, I think you would be okay substituting lard, it does have very similar (although not identical) properties to shortening.
i made these the other day and i substituted the shortening for butter. They turned out a bit dry, is this cos i used butter instead of shortening? they were still really good i added chocolate chips to some of them
:) really tasty!
Yes, using butter in place of shortening would cause the cookies to be more crumbly and dry.
WOW! These cookies are AMAZING!!! I am *not* a baker (this was my first time attempting to make peanut butter cookies) and these were so incredibly simple! My kids are loving them :) Thank you!!!!
I just made the cookies and they were great, you were right about the shortening I have tried to make some before with butter and they were to crumbly but I didn’t know why thank you so much it is my go to recipe when I want peanut butter cookies!!!
First, I love this recipe! Shortening doesn’t scare me at all. It is now the only pb cookie recipe I use. But…..I can’t help but notice that it is the exact recipe on the Jiff jar…and there is a Jiff advertisement banner across the top of the screen. Is that a random event?
Hi Morgan, This recipe has been in my mom’s recipe book since I was a kid, but it’s very possible she got it from the JIF jar. The ad at the top is definitely a coincidence; Foodbuzz manages the ad inventory that shows up on my site, I don’t hand select it or anything.
Wooow, these look amazing!!!
It’s a shame I can’t find peanut butter here… Do you think I could make some?
Absolutely! I have never done it, but have heard of many people who do it regularly.
I have used many of your recipes, including this one. I did compare this before I made them to an old family recipe. Hate to say, these are better. Perhaps you can explain something to me. In the other recipe it called for 3 cups of flour — or 2 if you want a richer cookie. I don’t understand what this means. Would they be softer or harder with less flour? I have never been good with chemistry. That is another reason I enjoy your site —- you have done all the work. Appreciate any insight you can provide…. thanks, sue g
Hi Sue, With less flour, there is a more dense, rich and concentrated flavor. It’s a big reason why flourless chocolate tortes are so popular – super rich!
Splenda is a wonderful substitute for sugar. Splenda bake is what I use. Might want to try it if you have a love one who is diabetic.
These looked great and I decided to make them for my peanut butter loving husband! While they tasted great, the dough was difficult to work with. They were super crumbly and I could not roll them into balls at all. Hoping I just forgot an ingredient…I’ll be trying these again soon, hoping they’re better next time, because these came together easily and quickly!