Next time try these Oh Henry Bars. They're some of my favorite bar cookies!
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❤️ 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.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
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🥫 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.
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!
If you store the cookies in a covered container they will last about 2 weeks if the kids don't find them.
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.
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.
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.
📚 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!
- Chocolate Chip Cookies are chewy on the inside with crisp golden brown edges. Pecans add crunch and flavor to these old-fashioned favorites.
- 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.
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!
🥄 Restless Chipotle recommends
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need the following items to make this recipe successfully.
I don't know about you but I love my silicone baking mats. No need to grease pans and my cookies sheets last longer -- plus no more burnt bottoms or stuck on cookies!
Another tool that comes in handy when you're making cookies is a cookie scoop. It allows you to create uniform sized cookies so that they are all done at the same time.
Goodbye over baked little cookies next to half raw big cookies! Makes it super easy for the kids to help, too.
- butter
- creamy peanut butter
- crunchy peanut butter
- sugar
- dark brown sugar
- egg
- honey
- vanilla
- all-purpose flour
- baking soda
- baking powder
- salt
📞 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! ⭐️⭐️⭐️⭐️⭐️
Old Fashioned Peanut Butter Cookies
Print Pin Recipe SaveEquipment Needed
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
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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
- 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
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We'll never share your email or send you spam. Pinkie swear.First published September 17, 2014. Last updated February 22, 2022 for editorial changes and structure.
anne
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.
Kimberly
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!
Marye
So glad you liked them!
Hilary
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!!