This old-fashioned peanut butter cookie recipe uses simple ingredients to make the perfect cookies. We like to bake them as directed for a nice soft cookie, but you can add a minute or two to the bake time for a crunchy peanut butter cookie. Either way, this easy recipe for homemade peanut butter cookies is sure to become one of your favorite cookie recipes.
In a large bowl, cream together butter and sugars until the mixture is light and fluffy.
Add eggs, vanilla, and peanut butter and beat until incorporated.
Add dry ingredients and mix until just combined.
Use a small cookie scoop or roll a Tablespoon of dough into a ball and place on cookie sheet. Smoosh with a cup or use the tines of a fork to make a crisscross pattern. (If desired, roll the ball of dough in granulated sugar before putting it on the cookies sheet.)
Bake for 7 to 10 minutes or until puffed and VERY lightly golden.
Allow baked cookies to cool on the pan for a couple of minutes before moving to a wire cooling rack to cool completely.
Notes
Peanut butter cookies store really well on the counter. Put them in an airtight container and they will be fine for a week or two, though they will be at their freshest in the first few days.For longer storage, put your cookies in the freezer for up to three months.As a general rule, cookies should not be refrigerated unless they contain a filling that requires it. Storing cookies in the refrigerator can actually make them go stale faster and dry them out.Cookie dough also freezes well. You can defrost the dough and bake the cookies up to 3 months later.Feel free to substitute almond butter, sun butter or your favorite nut butter in these cookies. However, I would not recommend using a natural peanut butter that needs to be stirred before it is used.