This classic peanut butter cookie recipe is straight out of great-grandma’s recipe box. The cookies can be baked with a chewy or crisp texture and instructions for both are included. Pour yourself a glass of milk have a few!

peanut butter cookies for fork hashmark next to glass of milk

There is something about grandma’s peanut butter cookies, they are simple but oh so delicious. They are lightly sweet, really tasty, and easy to make too.

This classic peanut butter cookie recipe makes the perfect cookie. They are sweet, but not too sweet, and can be baked soft or crunchy. What are you waiting for?

This cookie recipe was passed down from my great-grandma. After she was no longer able to make them, the boys of the family took them over.

Index card with peanut butter cookie recipe written out in grandma's cursive handwriting.

Now my grandpa makes them along with her almond icebox cookies each Christmas, so there is always a tin on the holiday table. They are a holiday must have.

If you follow along regularly, you know that my husband isn’t huge on sweets. Between that and the fact that he takes his job as taste tester/quality control very seriously, it is always interesting to see what he will say about a recipe.

The first time I baked this peanut butter cookie recipe for him, I was anxious to see what he thought. After a bite of cookie, he went ahead and grabbed a few more.

That is a sure sign I have a winner on my hands, because he is one of those crazy people that can usually take one and be satisfied. So I made sure to leave him plenty of cookies, but then took a big tray of them to work as well.

They were a hit there too! Everyone kept telling me they were the best peanut butter cookies they’ve had!!

I think maybe because people expect a crunchier peanut butter cookie, the soft texture really won them over. No matter what the difference is, this is definitely my go-to peanut butter cookie recipe now!

Why do peanut butter cookies have fork marks?

The cookie dough is dense. If it is not pressed down you will get a mounded cookie that is not baked evenly, not the flatter cookie you are used to.

Forks make a fun crisscross pattern while also pushing the dough down. You can also use the bottom of a glass or a cookie stamp if you prefer.

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mixer bowl filled with peanut butter cookie dough and mixer paddle.

Tray of peanut butter cookies with cookie scoop nearby and a fork making the marks on the top of a ball of peanut butter cookie dough.

This recipe does not specify rolling the balls of peanut butter cookie dough in granulated sugar before baking. We like the soft chewy texture you get by leaving it off.

However, you can certainly roll the dough in sugar if that is what you are used too. The sugar coating also helps to keep the dough from sticking between the fork tines.

cooling rack filled with soft peanut butter cookies with fork marks making a crosshatch on the top of each cookie.

stack of soft peanut butter cookies, ready to eat.

Whether you choose to use the sugar or not, the cookies are sure to be delicious. The outer texture and overall sweetness will be the only thing changed.

If you can’t decide, do half with and half without to see which way you like best!

Making the Perfect Peanut Butter Cookies

There are a few things you can do to ensure you get the perfect cookies every time. The first is to make sure your ingredients are at room temperature.

Don’t overmix the dough. Once you add the flour, any extra mixing helps to develop the gluten which will result in a tougher cookie. Stir until the dough is just combined and then quit.

These cookies are great baked soft, just pull them out when the edges are barely golden. The centers should look puffy but set.

hand holding classic peanut butter cookie with waffle pattern on top.

stack of grandma's peanut butter cookies by a glass of milk

For crisper cookies, add a minute or two to the bake them. When they have a nice golden color, pull them.

Cool your cookies on the baking sheet for a few minutes to let them set up, then move them to a wire rack to cool completely.

Did you make this recipe? Please leave a review in the recipe card.

4.71 from 51 ratings

Grandma’s Peanut Butter Cookies

Author: Carlee

Servings: Cookies

This old-fashioned peanut butter cookie recipe uses simple ingredients to make the perfect cookies. We like to bake them as directed for a nice soft cookie, but you can add a minute or two to the bake time for a crunchy peanut butter cookie. Either way, this easy recipe for homemade peanut butter cookies is sure to become one of your favorite cookie recipes.

Prep: 15

Cook: 35

Total: 50

Equipment

Ingredients

Instructions

Preheat oven to 350° F.
In a large bowl, cream together butter and sugars until the mixture is light and fluffy.
1 cup unsalted butter, 1 cup granulated white sugar, 1 cup light brown sugar
Add eggs, vanilla, and peanut butter and beat until incorporated.
2 large eggs, 1 cup creamy peanut butter, 1 teaspoon vanilla extract
Add dry ingredients and mix until just combined.
3 cups all-purpose flour, 2 teaspoon baking soda, ½ teaspoon salt
Use a small cookie scoop or roll a Tablespoon of dough into a ball and place on cookie sheet. Smoosh with a cup or use the tines of a fork to make a crisscross pattern. (For crispier edges roll the ball of dough in granulated sugar before putting it on the cookie sheet.)
Bake for 7 to 10 minutes or until puffed and VERY lightly golden.
Allow baked cookies to cool on the pan for a couple of minutes before moving to a wire cooling rack to cool completely.

Notes

Peanut butter cookies store really well on the counter. Put them in an airtight container and they will be fine for a week or two, though they will be at their freshest in the first few days.

For longer storage, put your cookies in the freezer for up to three months.

As a general rule, cookies should not be refrigerated unless they contain a filling that requires it. Storing cookies in the refrigerator can actually make them go stale faster and dry them out.

Cookie dough also freezes well. You can defrost the dough and bake the cookies up to 3 months later.

Feel free to substitute almond butter, sun butter or your favorite nut butter in these cookies. However, I would not recommend using a natural peanut butter that needs to be stirred before it is used.