Old Fashioned Peanut Butter Cookies
Old fashioned peanut butter cookies were the first thing I had ever baked on my own! They are classic, nostalgic, soft and comforting.
Whether you make them the classic way using a fork to make x’s on them or make a flower pattern with peanuts, these old fashioned peanut butter cookies are bound to please the taste buds.
Peanut Butter Cookie History
Old fashioned peanut butter cookies originate from the United States in the 1910’s. Early versions were quite different as they used to be rolled out and then cut into shapes.
It wasn’t until the early 1930’s when the classic fork pattern we all know made its way onto the cookie. The pattern helped bake the cookies more evenly.
Ingredients
- All purpose flour- The primary ingredient that acts as a binding agent to form the cookie shape
- Baking Powder- The leavening agent to help the cookies rise slightly
- Salt- Adds flavor and helps bring out flavor in the other ingredients
- Cinnamon- Adds more flavor and warmth to the cookies
- Un-salted butter- Allows you to control the amount of salt in the recipe
- Light brown sugar- Adds sweetness and softness
- White sugar- Adds flavor and sweetness
- Egg- The binding agent
- Peanut butter- What’s a peanut butter cookie without it? I use Kraft smooth peanut butter
- Vanilla- Boosts flavor
- Peanuts- Adds aesthetic, texture and a hint of salt if you use salted peanuts
See recipe card for quantities.
How to make old fashioned peanut butter cookies
1: In a large bowl add in the flour, baking powder, salt, cinnamon. Whisk and set aside.
2: In a separate bowl, mix in the egg, peanut butter and vanilla with a hand mixer.
3: Sift the dry ingredients over the wet and mix with a rubber spatula.
4: Roll into balls and place them on the cookie sheet 2 inches apart.
5: Cross them with a fork making an x or add peanuts to make a flower pattern
6: Bake for 11-12 minutes, cool in pan for 3 minutes then transfer them to a wire rack to cool completely.
Pair them with
- A glass of milk
- A hot cup of coffee
Enjoy them
- Tuck them into lunch boxes (if the school is nut free)
- Add them to the Christmas cookie tray!
- Have them as an after school snack
Storage
Store them in an airtight container or cookie jar for up to 5 days. Freeze for up to 3 months. When freezing, the peanuts tend to fall off so I suggest the classic fork pattern instead if you are planning to freeze them.
Top Tip
- Make sure butter is at room temperature before creaming or clumps of butter and sugar will go flying from the butter being too hard when mixing
- Measure the dough balls evenly so they are all the same size.
FAQ
Yes, so they can bake evenly. If you don’t flatten them they will end up as balls
No, this recipe does not spread a lot.
More peanut butter recipes
Old Fashioned Peanut Butter Cookies
Ingredients
- 1 1/2 cup all purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. cinnamon optional
- 1/2 cup unsalted butter room temperature
- 1/2 cup cup light brown sugar, packed
- 1/2 cup white sugar
- 1 large egg
- 1 cup smooth peanut butter
- 1 tsp. vanilla extract
- 2/3 cup peanuts, split in half optional
Instructions
- Pre heat oven to 350
- Line a cookie sheet with parchment paper and set it aside
- In a medium bowl add in the flour, baking powder, salt and cinnamon. Whisk and set it aside.
- In a large bowl, add in the butter and sugars. Cream together with the electric hand mixer.
- Beat in the egg.
- Mix in the peanut butter until smooth.
- Mix in the vanilla.
- Sift the dry ingredients over the wet. Mix with the rubber spatula until combined.
- Roll each cookie into a 1 Tbsp. ball and place onto cookie sheet 2 inches apart.
- Put an x through each one or use peanuts to make a flower pattern making sure to press in the peanuts (I used peanut's split in half)
- Bake for 11-12 minutes or until the edges are slightly browned.
- Remove from the oven and cool in the pan for 3 minutes before transferring them to a wire rack to completely cool.
Notes
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