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Home » Recipes » Shaped Cookies

Old Fashioned Peanut Butter Cookies

Published: Jan 12, 2023 · Updated: Jan 21, 2025 by Marye

If you're looking for the perfect peanut butter cookie you've found it. Chewy, crispy, salty, sweet - these old fashioned cookies come out perfectly every time. Use a shorter baking time for chewier cookies and a longer baking time for crunchier cookies.
Total time for the recipe to be finished.Total Time 20 minutes minutes
Jump to Recipe Pin Recipe
Peanut butter cookies in a bowl showing texture of the cookies.
Peanut butter cookies in blue bowl with text overlay for Pinterest.

Next time try these Oh Henry Bars. They're some of my favorite bar cookies!

Peanut butter cookies in a blue bowl with title text.
Table of Contents
  • ❤️ Why you'll love it
  • 🥫 Storage
  • 💭 Tips
  • 👩‍🍳 FAQs
  • 🍴 Why Do Peanut Butter Cookies Have Fork Marks?
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love it

  • If you're looking for a classic peanut butter cookie you'll love these.
  • Perfect crispy edges and chewy middles.
  • Easy recipe.

In the cookie wars I really can't give you my favorite but I can tell you that perfect old fashioned peanut butter cookies, crispy around the edges and chewy in the middle, is at the top of my cookie list!

There is something about the sweet, saltiness of thick peanut butter cookies that is addictive.

🥫 Storage

Store these cookies in an airtight container or cookie tin. No need to refrigerate - they'll be fine at room temperature for a week or more.

You can also freeze the cookies, baked or unbaked for up to 3 months.

Unbaked: Roll the dough in balls, place on a cookie sheet, and flash freeze. Put the frozen cookie dough balls in a freezer container. When ready to bake just put the cookie dough balls on cookie sheets and allow to thaw - then follow the instructions for shaping and baking.

Baked: Place the cooking in layers in a freezer container with parchment paper between the layers.

💭 Tips

Expert Tip: For the best peanut butter cookies refrigerate the dough for an hour before forming the cookies and baking. I think it gives the dough a chance to develop the full flavor and have a better texture.

This classic recipe has been time tested but I've made a few adjustments. Here are tips for perfect homemade peanut butter cookies.

  • I use a combination of creamy and crunchy peanut butter because I like the texture. If you prefer to use all creamy or all crunchy that's fine.
  • Even an extra minute in the oven will change the chewy texture of these cookies so watch your time carefully.
  • Commercial peanut butter works best. Homemade and natural peanut butter doesn't mix in as well and the texture isn't as chewy.
  • The honey is an important part of these cookies. It gives them flavor and helps the texture. Use a strong honey like buckwheat honey so that it doesn't get lost in the peanut butter flavor.
  • Dip the fork in flour before pressing in the dough or it will stick.
  • Use a shorter baking time for chewy cookies but be sure to let them cool when you take them out of the over or they will fall apart on you.
  • Use a longer baking time for crispy crunchy peanut butter cookies.
  • I like to make these peanut butter cookies a little bigger than normal and make ice cream sandwiches with them in the summer. Softer cookies are better for this than crispy ones.
  • Make them extra special by dipping half the cookie in melted chocolate then sprinkling with chopped peanuts.

👩‍🍳 FAQs

Here are the questions I am most frequently asked about this recipe.

How do you know when peanut butter cookies are done?

Peanut butter cookies are done when the edges are light brown. If you take them out when the middle is still soft and let them cool you'll have chewy peanut butter cookies and if you take them out when the middle is firm then it will cool to a crunchy cookie.
The trick is to experiment to see the exact moment that a homemade peanut butter cookie is the perfect texture for you!

How long do homemade peanut butter cookies last?

If you store the cookies in a covered container they will last about 2 weeks if the kids don't find them.

Is it better to freeze cookie dough or baked cookies?

This peanut butter cookie dough freezes well baked or unbaked. Personally I prefer to freeze it unbaked. I use parchment paper on a baking sheet, form the cookies as if I was baking, and then put them in the freezer.
When they're frozen I put them into a freezer bag. When it's time to bake just lay them right on the silpat lined cookie sheet and bake. The house smells great, the cookies taste fresh, and there's no mess to clean up.

Should you chill cookie dough before baking?

If you chill the cookies before baking they will spread less. I've never had a problem with this recipe spreading too much but if you do try chilling them for 15 minutes or so before you put them in the oven.

🍴 Why Do Peanut Butter Cookies Have Fork Marks?

I have heard a lot of ideas about why the cookies have that classic crisscross pattern. No one really seems to know for sure.

The reason that makes the most sense as far as I am concerned is that it makes them have a better texture.

I wanted to see if it was true so I baked half of this batch of dough with the traditional criss-cross pattern and the other half just rolled in sugar and placed on the baking sheet.

closeup of peanut butter cookies comparing the one with ridges and the one without.

As you can see, the plain ones came out looking something like a gingersnap.

They were softer and cakier than the  ridged ones. Oddly enough, and it could just be my imagination, I thought they lacked flavor.

The ridged ones were exactly how I like peanut butter cookies — delicately crispy around the edges and chewy in the middle.

I have my answer. For me, it's the ridged old fashioned peanut butter cookies all the way.

closeup of peanut butter cookies in a blue bowl.

📚 Related recipes

I love cookies and bars of all kinds! Here are some of my favorite here on Restless Chipotle.

  • Butterscotch Buckaroons are chewy and soft with crisp edges that crumble a little with each nibble. Each bite is a new flavor combination of buttery pecans, sweet toffee, and rich butterscotch chips. They are a lunchbox favorite… if they last long enough to make it to school.
  • Fluffer Nutter Whoopie Pies are giant cookies that are not only the size of a kiddo’s face but they are a delicious combination of peanut butter and marshmallow.
  • Classic Oatmeal Cookies are the Quaker back of the box classic everyone remembers from when they were kids. It's an old recipe but oh-so-good!
  • Brownies are the best in the world if you love dark chocolate, fudgy and chewy brownies that have that addictive, crackly top. I’ve added plenty of toasted pecans and bittersweet chocolate chips to give these old fashioned bar cookies a little extra pizzazz. They’re so quick and easy that you’ll never use a mix again.
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What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness!  Thanks so much for being a part of Restless Chipotle!

📞 The last word

There's absolutely nothing like a perfectly baked peanut butter cookie (or two) and a glass of ice cold milk.

This old-fashioned peanut butter cookie recipe is about to be your favorite! Click over to these peanut butter molasses cookies for another yummy version.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Peanut butter cookies in a bowl showing texture of the cookies.

Old Fashioned Peanut Butter Cookies

4.71 from 48 votes
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If you're looking for the perfect peanut butter cookie you've found it. Chewy, crispy, salty, sweet - these old fashioned cookies come out perfectly every time. Use a shorter baking time for chewier cookies and a longer baking time for crunchier cookies.
Course Dessert
Cuisine Amercian Heritage
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Cooling Time: 5 minutes minutes
Total Time: 20 minutes minutes
Servings:48
Calories:84
Author:Marye Audet-White

Ingredients

  • ½ cup butter, room temperature
  • ½ cup creamy peanut butter
  • ½ cup crunchy peanut butter
  • ¾ cup sugar
  • ½ cup dark brown sugar, firmly packed
  • 1 egg, room temperature
  • 1 tablespoon honey, a strongly flavored honey like buckwheat is best
  • 1 teaspoon vanilla
  • 1 ¼ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 350F.
  • Blend flour, baking soda, baking powder, and salt. Set aside
  • Beat together room temperature butter and peanut butters until well combined.
  • Add sugars and beat until fluffy.
  • Add egg, honey, and vanilla extract and mix until smooth.
  • Add flour mixture and mix just until blended.
  • Roll balls of dough in white sugar before placing on an ungreased baking sheet.
  • Make the criss-cross pattern with tines of fork.
  • Bake for 8 to 10 minutes. Bake longer for crunchier cookies, shorter time for chewier.
  • Do not over bake.
  • Cool on a wire rack. Cookies should be a little soft in the center and will firm up as they cool so they have that chewy texture with crispy edges.

Notes

This classic recipe has been time tested but I've made a few adjustments. Here are tips for perfect homemade peanut butter cookies.
  • I use a combination of creamy and crunchy peanut butter because I like the texture. If you prefer to use all creamy or all crunchy that's fine.
  • The honey is an important part of these cookies. It gives them flavor and helps the texture. Use a strong honey like buckwheat honey so that it doesn't get lost in the peanut butter flavor.
  • Dip the fork in flour before pressing in the dough or it will stick.
  • Use a shorter baking time for chewy cookies but be sure to let them cool when you take them out of the over or they will fall apart on you.
  • Use a longer baking time for crispy cookies.
  • I like to make these peanut butter cookies a little bigger than normal and make ice cream sandwiches with them in the summer.
  • Make them extra special by dipping half the cookie in melted chocolate then sprinkling with chopped peanuts.

Nutrition Facts

Calories: 84kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 73mg | Potassium: 47mg | Fiber: 1g | Sugar: 6g | Vitamin A: 64IU | Calcium: 8mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published September 17, 2014. Last updated February 22, 2022 for editorial changes and structure.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.71 from 48 votes (40 ratings without comment)

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    Love it? Give it 5 stars!




  1. Edward says

    March 20, 2025 at 12:09 pm

    5 stars
    Look good

    Reply
  2. anne says

    March 09, 2021 at 2:24 pm

    5 stars
    I made this exactly as printed. Only change was I didn't roll them in sugar. Turned out great. Love the honey addition. Thanks, Marye.

    Reply
  3. Kimberly says

    June 06, 2019 at 2:58 pm

    5 stars
    I made these replacing 1/2 the butter with shortening. This is the perfect cookie for a good chewy texture and crispy edges. Thank you!

    Reply
    • Marye says

      June 07, 2019 at 6:28 pm

      So glad you liked them!

      Reply
  4. Hilary says

    December 23, 2018 at 6:26 pm

    5 stars
    These are perfect!! I made them with 100% whole grain einkorn flour from a company called Grain. Otherwise followed the recipe exactly. I rolled and forked the raw cookies then put them in the freezer, as we are just two people. Each time we baked up a couple it was absolute perfection!!

    Reply
  5. Hilary says

    October 15, 2018 at 5:35 pm

    Hi!! Do you think if I bought one container of creamy jiff and then added a couple tbsp of chopped peanuts that would be the same as half creamy half crunchy? I am also going to try them with spelt flour - hopefully I don’t lose too much texture!

    Reply
    • Marye Audet says

      October 16, 2018 at 12:48 pm

      I don't know how the spelt will do but combining creamy peanut butter and peanuts should be fine.

      Reply
  6. Judy says

    September 29, 2017 at 9:04 pm

    Has anyone tried substituting a tablespoon of molasses for the honey? I only have clover honey, but when you said "strongly flavored", it occurred to me that molasses might work.

    About to make this recipe right now, so I probably won't get an answer in time, but I'm going to try it and I'll let you know the result.

    Reply
    • Marye Audet says

      October 09, 2017 at 12:53 pm

      I've used molasses and it works great!

      Reply
      • Nikki says

        July 18, 2023 at 7:08 am

        5 stars
        I’ve baked these cookies a half dozen times only using molasses as I have a huge bottle with few uses. . It’s perfect. Reminds me of the school house cookies from the 80’s. An older male coworker (who had no idea of my goal to recreate those timeless cookies), said the same thing! Huge compliment IMO!

      • Marye says

        July 18, 2023 at 8:28 am

        I am so glad you like them!!

  7. Ann says

    February 15, 2016 at 2:14 pm

    5 stars
    These cookies are Delicious!! They are perfect! This recipe will defintely replace my old one!!

    Reply
    • Marye Audet says

      February 15, 2016 at 11:09 pm

      Thank you! I am so glad you liked them!

      Reply
  8. Abigail Raines says

    August 17, 2015 at 12:00 pm

    5 stars
    I love the distinct honey flavor of your peanut butter cookies - that makes it even more awesomely delish!

    Reply
  9. Ali @ Home & Plate says

    August 17, 2015 at 8:30 am

    Love them with the ridges. Do you have a go to peanut butter you use. I know that can make a difference.

    Reply
    • Marye Audet says

      August 19, 2015 at 8:15 am

      Right now I am keeping Natural Jiff in the house. I like the flavor so much better than the other peanut butters I have tried.

      Reply
  10. allie @ Through Her Looking Glass says

    August 17, 2015 at 8:19 am

    5 stars
    Yes. Ridged, ridged, ridged. All the way. I love that you did the experiment though. Just to know. I have trouble deciding onshake flavors too, Marye. Now I know exactly what to do. 🙂

    Reply
    • Marye Audet says

      August 19, 2015 at 8:12 am

      Ridged has always been my preference. It just seems wrong to make them otherwise, regardless of the experiment outcome.

      Reply
  11. Marye Audet says

    September 19, 2014 at 7:39 am

    Melanie, right? I hope I never have to choose between PB and Chocolate Chip!

    Reply
  12. Sherri Jo says

    September 19, 2014 at 5:00 am

    Marye! These look just like the ones my Gramma used to make and I lost her recipe and haven't had them in YEARS! I am going to make these this weekend and I'll let you know if they are similar... somehow I think they will be <3 <3 <3

    Reply
  13. Renée J. (RJ Flamingo) says

    September 18, 2014 at 8:25 am

    I love that touch of honey in this recipe. And thank you for answering the age-old question: Ridges or No Ridges. I'm a "ridges" girl, too. Definitely on my list - but then, ALL of your cookies are on my list! 🙂 Pinned & Stumbled!

    Reply
  14. Renee - Kudos Kitchen says

    September 18, 2014 at 8:10 am

    It's the rolling them in sugar that gets me every time! Wonderful rendition of an old favorite!

    Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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