These Old Fashioned Peanut Butter Cookies take the classic recipe to a whole new level. The browned butter enhances the peanut flavor, giving these cookies an irresistible balance of crisp edges and a soft, melt-in-your-mouth center. Perfectly sweet and just the right amount of salty, they’re a nostalgic treat with a gourmet bite.
If you love classic desserts, try our Dark Chocolate Brownie Recipe, rich, fudgy, and perfect with a glass of milk.
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Old Fashioned Peanut Butter Cookies have been a staple in American households for generations. With their signature crisscross pattern, these buttery cookies are known for their perfect balance of sweet and nutty flavors.
For another vintage favorite, try our Southern Banana Pudding, a creamy, comforting dessert layered with vanilla wafers and fresh bananas.
Why We Love This Recipe
- Family Favorite: Once you have one, it's hard to stop! These cookies disappear quickly at family gatherings and potlucks, always leaving everyone wanting more.
- Nostalgia: Transport yourself back to childhood with the comforting taste of these old-fashioned peanut butter cookies. Biting into one feels like a warm hug from grandma, just like a slice of this Lemon Loaf, loaded with citrus flavor.
- Customizable: Personalize your cookies with add-ins like chocolate chips, chopped nuts, or a dollop of jam. The possibilities are endless!
Old Fashioned Peanut Butter Cookie Ingredients
- Butter: Unsalted and browned to perfection for a rich nutty flavor.
- Peanut Butter: Crunchy for added texture, but you can use creamy if preferred.
- Egg: Provides structure and moisture to the cookies. Leftover peanut butter? Use it in place of the almond butter in this delicious Crunchy Butter Toast with Bananas.
- All-Purpose Flour: The base for the cookie dough.
- Baking Soda and Baking Powder: Leavening agents for a light and tender texture.
- Brown Sugar: Adds moisture and depth of flavor.
- Granulated White Sugar: Sweetens the cookies.
- Salt: Balances the sweetness and enhances flavors.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Peanut Butter - Swap crunchy peanut butter for creamy peanut butter if you prefer a smoother texture.
- White Chocolate Chip Peanut Butter Cookies - Try adding white chocolate for a flavor similar to our White Chocolate and Raspberry Blondies.
- Peanut Butter and Jam Thumbprint Cookies - Create an indentation in the center of each cookie and fill it with your favorite jam or jelly.
- Peanut Butter Blossoms - After baking, press a Hershey's Kiss into the center of each cookie for a classic favorite.
- Ice Cream Sandwiches - Use the peanut butter cookies as the "bread" and add your favorite ice cream as the filling.
How to Make Old Fashioned Peanut Butter Cookes
STEP 1: Prepare the Brown Butter
In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently until the butter turns a deep golden brown color and emits a nutty aroma.
Remove from heat immediately and let it cool.
STEP 2: Mix Wet Ingredients
In a large mixing bowl or stand mixer, combine the brown butter, brown sugar, and granulated white sugar. Stir until well combined and creamy.
Add the crunchy peanut butter and mix until fully incorporated. Beat in the egg until the batter is smooth and uniform.
STEP 3: Incorporate Dry Ingredients and Chill the Dough
In a separate medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing the dough.
Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps prevent excessive spreading while baking.
STEP 4: Shape and Bake the Cookies
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Scoop chilled dough into tablespoon-sized balls, roll between your palms, and place on the sheet with space for spreading.
Press each with a fork to create a crisscross pattern, then bake for 10–12 minutes until edges are golden.
Let cookies cool on a wire rack to achieve their perfect crisp edges and tender centers.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Pay close attention when browning the butter to achieve a beautiful nutty flavor. Be cautious not to burn the butter, as it can happen quickly.
✔️ DO Chill the dough to help the cookies maintain their shape during baking.
✔️ DO Reduce the baking time slightly if you prefer a soft and chewier cookie.
How Should I Store and Reheat this Recipe?
Store your Old Fashioned Peanut Butter Cookies in an airtight container at room temperature for up to a week. To keep them fresh for a longer period, freeze the cookies in a freezer-safe container for up to 2-3 months.
Recipe FAQs
Yes, you can freeze the dough in a tightly sealed container or as pre-formed cookie dough balls. Simply thaw before baking.
Avoid over mixing the dough, chill the dough for at least 30 minutes before baking, and be sure to line your baking sheets with parchment paper or a silicone baking mat.
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📖 Recipe
Old Fashioned Peanut Butter Cookies
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Small saucepan
- Wooden spoon or spatula
- Baking sheet
- Parchment paper or silicone baking mat
Ingredients
- 2 qty large eggs
- 1 cup peanut butter crunchy
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup butter unsalted
- 1 cup brown sugar packed
- 1 cup granulated white sugar
Instructions
- In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter turns a deep golden brown color and emits a nutty aroma. Remove from heat and let the browned butter cool for a few minutes.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or using a stand mixer, mix the browned butter, brown sugar, and white sugar until well combined and creamy.
- Add the crunchy peanut butter to the butter-sugar mixture and mix until fully combined. Then, add the egg and continue mixing until the batter is well blended.
- Gradually add the dry ingredients (flour, baking powder, baking soda, and salt) to the wet mixture. Mix until just combined. Be careful not to overmix the dough.
- Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much while baking.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Once the dough has chilled, take it out of the refrigerator. Scoop about a tablespoon of dough and roll it into a ball between your palms.
- Arrange the cookie dough balls on the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
- Use the back of a fork to gently press down on each cookie, creating a crisscross pattern. This also helps flatten the cookies slightly.
- Place the baking sheet in the preheated oven and bake for 10 to 12 minutes or until the edges are lightly golden. The centers may still look slightly undercooked, but they will firm up as the cookies cool.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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