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One of my favourite cookies is a good old classic peanut butter cookie. This is an old family recipe that I’ve been enjoying making and eating since I was a little girl.
Do you like your peanut butter cookies soft or crunchy? Did you know it’s easy to make both kinds with the same batter?
The secret is easy! If you want your peanut butter cookies to be crunchy bake them right after mixing the batter up. If you prefer soft and chewy cookies, let the batter sit in the fridge overnight before baking. Your cookies will stay soft for days stored in an airtight container. If at any time they get too crunchy for you tuck a slice of bread inside the container and they will soften up quickly!
In a large bowl or mixer place the butter, white and brown sugar and cream together.
Next, add in the eggs and vanilla and mix well.
In a second bowl mix together your dry ingredients, then add to the butter and sugar mixture. Add the peanut butter and mix until well combined.
Now it’s time to form your cookies! Take about a tablespoon of cookie dough and roll it into a ball, place them on a cookie sheet a few inches apart. Take a fork and gently press down the top of your cookie in a cross pattern.
If desired sprinkle a little white sugar over the top. Bake and enjoy!
- 1 cup peanut butter
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp. vanilla
- 2 1/2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- Preheat oven to 350F.
- Cream together butter, white and brown sugar. Then add the eggs and vanilla and mix well.
- In a separate bowl combine dry ingredients and mix. Add the dry ingredients and peanut butter to the creamed butter and sugar mixture, mix well.
- For soft cookies chill overnight in the fridge.
- Take 1 TBS of cookie dough and form it into a ball, place on a baking sheet a few inches apart. Press the tops down with a fork in a cross pattern. Optionally sprinkle the tops with white sugar. Bake for 10-12 minutes or until golden. Let sit on the pan for a few minutes before removing to a cooling rack.
Amount Per Serving: Calories: 197Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 193mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 3g
Nutrition information isn't always accurate, this information is for informational purposes only please consult a nutritionist for more information and guidance.
Did you make this recipe?
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.