Classic Peanut Butter Cookies

Crinkly, soft, and chewy, these Classic Peanut Butter Cookies are so good they will be your new go-to peanut butter cookie recipe. Years ago, my sister-in-law, Becky, gave me this recipe, and I’ve been making them ever since. Whether you make them with a crisscross fork-print or into Peanut Butter Blossoms, they’re the perfect cookie for any peanut butter lover.

Most peanut butter cookie recipes call for butter. However, this recipe calls for shortening, making the cookies softer and chewier than ones made with butter. I have made them both ways, and I prefer the way they turn out with shortening. These cookies are easy to make and do not require chilling time in the refrigerator. If you’re a longtime reader of my blog, you know I’m all for cookie recipes that skip refrigerating the dough.

With simple pantry ingredients, the dough easily comes together in minutes, making this the perfect cookie recipe for your kids to help you with all the holiday baking. Your kids will love rolling the dough into balls, crisscrossing them with a fork, and adding them to a cookie plate for your family and friends.

Must-Make Cookies at Christmastime

Step-by-Step Photos for How to Make Classic Peanut Butter Cookies

Frequently Asked Questions about How to Make Classic Peanut Butter Cookies

Can I use crunchy peanut butter in this recipe?

Yes, you can. Using crunchy peanut butter adds a little extra texture to the cookies.

Do you recommend using natural peanut butter?

I do not recommend using the type of natural peanut butter that forms oil on top. It will cause the cookies to spread and lose their shape. However, you can use the “natural” versions of Skippy and Jif, and the cookies will turn out good.

Do I need to chill the dough before baking the cookies?

No, you do not need to chill the dough.

What are good mix-ins for these cookies?

If you choose to add any mix-ins, just scoop the dough out onto the cookie sheet and skip the crisscross fork-print. For a crunchy peanut flavor, you can add 1/2 cup of chopped peanuts. If you are a chocolate peanut butter lover, add up to 1 cup of chocolate chips to the dough. In the alternative, if you love peanut butter, add up to 1 cup of Reese’s Pieces or peanut butter chips.

Can I skip rolling the dough balls in sugar?

If you don’t want to roll the dough balls in sugar, I recommend dipping the fork in sugar or all-purpose flour to make the crisscross pattern. This helps keep the dough from sticking to the fork.

Do I have to use the crisscross pattern?

Whether you use the crisscross pattern or not, these cookies will still turn out great. You can flatten the dough balls with the bottom of a glass if you prefer. You can even just scoop the dough onto the cookie sheet without flattening it. Also, this is a really good recipe if you want to make Peanut Butter Blossoms.

Baker’s Tools:

Classic Peanut Butter Cookies

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Crinkly, soft, and chewy, these Classic Peanut Butter Cookies are so good they will be your new go-to peanut butter cookie recipe.

Author: Becky, my sister-in-law

Recipe type: Dessert/Cookie

Serves: 48

Ingredients

1 cup granulated sugar
1 cup brown sugar
1 cup shortening
1 cup creamy peanut butter
1 tsp salt
1 tsp vanilla
2 eggs
¼ cup milk
3½ cups all-purpose flour
2 tsp baking soda
Extra granulated sugar for rolling

Instructions

Preheat the oven to 350 degrees.
Line a cookie sheet with a silicone mat or parchment paper.
In a stand mixer or a hand mixer, cream together the brown sugar, granulated sugar, shortening, peanut butter, salt, and vanilla. Mix well for about 1 minute.
Next, add eggs and milk. Mix until thoroughly combined.
Add flour and baking soda. Mix until flour is completely incorporated.
Using a cookie scoop, scoop out the dough and roll it in your hand to make a small ball. Roll the ball in granulated sugar and place 2 inches apart on the prepared cookie sheet.
Next, flatten the dough ball in a crisscross pattern with a fork.
Bake for 8-10 minutes at 350 degrees.
Let cookies rest on the cookie sheet for 1 minute before transferring to a cooling rack.
Store cookies in a Ziploc bag or an airtight container.
Enjoy!