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Old Fashioned Peanut Butter Cookies

Old fashioned peanut butter cookies bake up with lightly golden, set edges and soft centers. A fork-pressed crisscross pattern gives these classic cookies their familiar look.
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Prep Time 20 minutes
Cook Time 22 minutes
Resting 5 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 124
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.5 cup creamy peanut butter
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.25 cup all-purpose flour
  • 0.75 tsp baking soda
  • 0.25 tsp salt

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. In a medium bowl, whisk together the flour, baking soda, and salt.
  6. Add the flour mixture to the peanut butter mixture and stir just until no dry flour remains.
  7. Roll the dough into 1-inch balls, about 1 tablespoon each.
  8. Place 12 balls on the prepared baking sheet, spacing them about 2 inches apart.
  9. Flatten each ball with a fork in a crisscross pattern.
  10. Bake for 9 to 11 minutes, until the edges are set and lightly golden while the centers still look soft.
  11. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a rack to cool.
  12. Repeat with the remaining dough.

Notes

For soft centers, take the cookies out when the edges are set and lightly golden, even if the centers still look soft. Store airtight at room temperature for up to 5 days or freeze for up to 3 months. For a dairy-free swap, use plant-based butter in place of the unsalted butter.