Make classic peanut butter cookies for a simple, delicious treat. This easy recipe yields about three dozen cookies that are slightly crisp around the edges and soft in the center.
Growing up, my mother often baked cookies for our family—chocolate chip, oatmeal, and peanut butter were regular favorites. I previously shared recipes for oatmeal raisin and my mom’s chocolate chip cookies, and today I’m finally sharing her classic peanut butter cookie recipe. It’s straightforward, familiar, and perfect when you want a timeless cookie that everyone will enjoy.
Make the Cookie Dough
Begin by placing creamy (not all-natural) peanut butter, vegetable shortening, dark brown sugar (or light brown sugar if preferred), milk, and vanilla extract in a large mixing bowl. Use an electric mixer or stand mixer to beat these ingredients together until smooth and fully combined.
Add a large egg and beat until it’s completely incorporated. In a separate bowl, whisk together all-purpose flour, salt, and baking powder. Add the dry ingredients gradually to the peanut butter mixture, mixing well after each addition until you have a thick, cohesive cookie dough. The dough will be fairly substantial, which makes it easy to shape.
Roll the Cookie Dough
Use a small cookie scoop or a spoon to portion the dough, then roll each portion between your palms to form smooth balls about 1 inch in diameter. Making them this size should produce roughly 3 dozen cookies. The dough is forgiving—if a ball is too large or small, simply adjust the size and re-roll as needed.
Place the dough balls on ungreased baking sheets spaced about 2 inches apart so they have room to spread without touching. Use the tines of a fork to gently flatten each cookie and create a classic criss-cross pattern by pressing once, rotating the fork 90 degrees, and pressing again.
Bake the Classic Peanut Butter Cookies
Preheat your oven to 375°F (190°C). Bake the cookies for 7–8 minutes, or until they are golden brown around the edges but still fairly soft in the center; they will firm up as they cool. Allow the cookies to rest on the baking sheet for about two minutes after removing them from the oven, then transfer them with a spatula to a wire rack to cool completely.
Serve and Store
Once cooled, the cookies are ready to enjoy. They have a slightly crisp exterior and a tender, soft interior—perfect with a glass of milk, coffee, or tea. To save extras, wrap the cookies well and store them in an airtight container in the freezer. Thaw before serving when you’re ready for more.
Recipe Summary
This classic peanut butter cookie recipe yields about 36 cookies with a familiar, comforting flavor.
- 3/4 cup creamy peanut butter (not all-natural)
- 1 1/4 cups dark brown sugar (or light brown sugar)
- 1/2 cup vegetable shortening
- 3 Tablespoons milk
- 1 Tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- Preheat oven to 375°F.
- In a large bowl, beat peanut butter, shortening, brown sugar, milk, and vanilla until smooth. Add the egg and beat until incorporated.
- In another bowl, combine flour, salt, and baking powder. Gradually add the dry ingredients to the peanut butter mixture, mixing until combined.
- Scoop and roll dough into 1″ balls. Place on ungreased baking sheets about 2″ apart.
- Flatten each ball with a fork to make a criss-cross pattern.
- Bake 7–8 minutes until edges are golden. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Nutrition and Notes
Estimated nutrition per cookie: about 112 calories. These cookies freeze well when tightly wrapped and stored in an airtight container. Use creamy peanut butter (avoid all-natural varieties that separate) for the best texture and consistency.
I hope you enjoy making these cookies for friends and family. They’re quick, dependable, and full of peanut butter flavor. Happy baking!
