Homemade peanut butter cookies are just like you remember them when you make this classic, old fashioned recipe! Crispy and chewy — full of the best peanut butter flavor ever! They’ve got a texture that has to be experienced– it can’t be described. Best of all – no pre-chilling needed. Just mix and bake!
If you’re looking for a bar cookie these Oh Henry Bars are some of my favorites!
Ingredients for this recipe – butter, creamy peanut butter, crunchy peanut butter, sugar, dark brown sugar, egg, honey, vanilla, flour, baking soda, baking powder, salt
Peanut Butter Cookies Are A Classic
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 a peanut butter cookie that is addictive.
Peanut butter cookies are relatively new. They first appeared in Pillsbury’s “Balanced Recipes” in 1933. They were followed by a version more like what we think of today in Ruth Wakefield’s Tollhouse cookbook in 1936.
Why Do Peanut Butter Cookies Have Fork Marks?
I have heard a lot of ideas about why the cookies have ridges. 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.
Cookie 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 a chewy cookie 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 to 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.
Tips for Perfect Chewy Peanut Butter Cookies
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.
- Check out this fascinating article on the science of cookies!
More of My Favorite Cookies
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.
- 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.
Click here for more cookie recipes.
You May Need
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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 cookies 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.
Peanut Butter Cookie Recipe
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 cookies recipe is about to be your favorite!
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.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Crispy Chewy Peanut Butter Cookies
Print Add to CollectionEquipment Needed
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup crunchy peanut butter
- 3/4 cup sugar
- 1/2 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 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350F.
- Blend flour, baking soda, baking powder, and salt. Set aside
- Beat together 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.
- Bake for 8 to 10 minutes. Bake longer for crunchier cookies, shorter time for chewier.
- Do not over bake. Cookies should be a little soft in the center and will firm up as they cool.
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.
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!!
Hilary
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!
Marye Audet
I don’t know how the spelt will do but combining creamy peanut butter and peanuts should be fine.
Judy
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.
Marye Audet
I’ve used molasses and it works great!
Ann
These cookies are Delicious!! They are perfect! This recipe will defintely replace my old one!!
Marye Audet
Thank you! I am so glad you liked them!
Abigail Raines
I love the distinct honey flavor of your peanut butter cookies – that makes it even more awesomely delish!
Ali @ Home & Plate
Love them with the ridges. Do you have a go to peanut butter you use. I know that can make a difference.
Marye Audet
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.
allie @ Through Her Looking Glass
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. 🙂
Marye Audet
Ridged has always been my preference. It just seems wrong to make them otherwise, regardless of the experiment outcome.
Marye Audet
Melanie, right? I hope I never have to choose between PB and Chocolate Chip!
Sherri Jo
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
Renée J. (RJ Flamingo)
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!
Renee - Kudos Kitchen
It’s the rolling them in sugar that gets me every time! Wonderful rendition of an old favorite!