Old Fashioned Chewy Peanut Butter Cookies
These are the best old fashioned peanut butter cookies with lots of peanut butter flavor. They are crispy on the outside and chewy on the inside. They simply melt in your mouth. These cookies are that good!
Why You’ll Love This Recipe
If you looking for an easy recipe. Look no further. This classic peanut butter cookie dough is easy to mix up. Plus the recipe takes less than thirty minutes to prepare. No chilling required. A quick and easy peanut butter cookie recipe to whip up any day of the week.
Ingredients Needed
All-Natural Peanut Butter
I like to use natural peanut butter for this recipe because of the extra peanut flavor. It has only peanuts and salt. No extra ingredients. So yummy.
A few tips to remember when using natural peanut butter. It must be refrigerated. Be sure to stir the whole jar before using. The oils will separate from the rest of the jar. You want the full peanut flavor, so stir till smooth before using.
If you love peanut butter and brownies, try this recipe for skillet brownies!
How To Measure Peanut Butter
You see how thin the all-natural peanut butter is? It is much easier to remove the peanut butter by simply pushing it out with an adjustable measuring cup. Use this measuring cup for regular peanut butter, too.
Having the right kitchen tools can make such a difference when baking or cooking.
The adjustable measuring cup from Pampered Chef is my favorite way to measure peanut butter. Oxo also makes an excellent adjustable measuring cup. This gives you some options for measuring cups rather than just the dry nested ones.
How to use an adjustable measuring cup
- Bring the inside plunger down to the correct measurement. In this case, it’s half a cup.
- Then fill and push up to empty into the bowl.
How To Make Chewy Peanut Butter Cookies
- Whisk flour, baking soda and salt together in a separate bowl. Set aside.
- Cream butter and sugars together in the bowl of a stand mixer till light and fluffy.
- Add the peanut butter and mix till combined.
- Stir in the egg and vanilla extract.
- Add in the dry ingredients and slowly mix till incorporated.
- Using a small cookie scoop, drop balls of dough onto ungreased baking sheets.
- Using a fork, make criss cross marks onto each dough ball.
8. Now as if all that sugar in the dough wasn’t enough, go ahead and sprinkle some granulated sugar on top. This will add a touch of crunch and a little bit of sweetness. Don’t you just love that? Then bake.
For the full instructions, see the recipe card below.
Tips For Making This Recipe
- Use a cookie scoop – I always use a small cookie scoop to evenly portion out my cookie dough. Then let the dough drop from the scoop onto the baking sheet. This results in not so perfectly round cookie dough balls.
- Shaping the cookies – Now if you want really pretty cookies, roll that cookie dough into a ball after being dropped from the scoop. Your cookies will be so much prettier. But if you’re having a busy day, rustic looking cookies are just fine!!
- Bake time – Do not over bake. Only bake until the cookies are slightly golden brown around the edges. This keeps the cookies soft and chewy.
How To Store Old Fashioned Chewy Peanut Butter Cookies
Once cooled, place the cookies into an airtight container at room temperature for up to five days. Keep in mind, homemade cookies stale faster than store bought cookies.
If you need to keep them longer, you can freeze baked cookies in a resealable freezer bag for up to two months.
Old Fashioned Peanut Butter Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup natural or regular peanut butter (creamy)
- 1 whole egg (room temperature)
- 1 teaspoon real vanilla extract
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Preheat oven to 375°F.
- Sift or whisk the all-purpose flour, baking soda and salt in a bowl until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or bowl if using a hand mixer) cream together the butter, ½ cup granulated sugar and brown sugar.
- Add the peanut butter to the bowl. Beat until combined.
- Stir in whole egg and vanilla extract.
- Add the dry ingredients (flour, salt and baking soda) that were previously set aside, to the wet ingredients. Stir until combined. Scraping bowl, when necessary.
- With a small cookie scoop or spoon, make 1 inch balls. Set them 2 inches apart, on an ungreased cookie sheet.
- Using a fork, flatten each cookie with a criss cross marking on top.
- Sprinkle each cookie with remaining granulated sugar.
- Bake in preheated oven at 375°F for 9 – 11 minutes just until golden. Do not over bake.
- Remove cookies to a cooling rack. Allow to cool completely before storing in an airtight container for up to 5 days. Keep in mind, homemade cookies stale faster than store bought cookies.For longer storage, place them in the freezer in a resealable freezer bag for up to two months.
These are great ! Had to make them in my toaster oven. Regular oven has chosen not to work anymore.
I am so glad you enjoyed the cookies. These don’t last in my house for long at all. Sorry to hear about your oven. I hope you get it fixed soon.