Homemade Peanut Butter Cookies
My kids have voted this the BEST Homemade Peanut Butter Cookies Recipe.
This recipe results in a soft and chewy cookie that is chock full of peanut butter flavor.
This from scratch recipe is very easy to follow, and doesn’t take very long from start to finish!
You just mix, bake, and enjoy!
Peanut Butter. Obviously in peanut butter cookies peanut butter is the most important ingredient! I have found that Creamy peanut butter works better than natural, organic, whipped, or powdered peanut butter. Crunchy peanut butter will also work for crunchier cookies. All natural or organic peanut butter will cause the cookies to spread too much, whipped and powdered peanut butter just doesn’t allow the cookies to set up correctly. I normally use Jif, Peter Pan, and Reese’s Brand Creamy Peanut Butter.
Flour. You can use self rising OR all purpose flour in this recipe, I include measurements for each. I include self rising first because I have kids learning to bake, and that’s easier for them to work with at this stage for them to get consistently good results. The key to flour is to make sure you measure your flour correctly. You want to spoon the flour into a dry ingredients measuring cup, then level it off with the back of a knife. If you scoop it out with a dry ingredients cup it may pack to tightly in the cup, resulting in too much flour in the cookies. If you use a wet ingredients measuring cup, it may not measure properly for a dry ingredient.
Butter and Shortening. You can use only butter, substituting the shortening amount for butter. I find that they bake better with shortening and when using only butter it gives too much of a buttery flavor for this cookie, where peanut butter should be the star ingredient.
Sugar. This cookie recipe uses both granulated sugar and brown sugar. The brown sugar keeps the cookies soft and chewy, and adds a bit of flavor. You can use sugar on top when making the fork imprint to give a slightly crunchy texture to the outside, or you can omit that if you prefer your peanut butter cookies without any crunch.
Do I have to make the fork marks in peanut butter cookies?
I strongly suggest making the fork marks. The criss cross impression you make with a fork helps the cookies flatten and bake evenly.
How do you tell if peanut butter cookies are done?
When the bottom of the cookie starts to brown and the cookie begins to look full, and a little more dull than shiny on top, they are done. Cook longer for crispier, crunchier cookies.
How do you store baked peanut butter cookies?
Store cookies in an airtight container on the counter. They’ll be soft for at least 3-4 days, if you haven’t over baked them.
Can you freeze baked peanut butter cookies?
You can freeze peanut butter cookies. I freeze baked peanut butter cookies in airtight containers for up to two months.
Peanut Allergy Peanut Butter Cookies
I have allergies to many, many foods, so I know how frustrating it can be to crave something you are allergic to. I have not tried these, but I know others who have and have had good results visiting Kids with Food Allergies for substitution suggestions for other nut or seed oils for peanut butter cookies.
- 1/2 Cup Sugar + small amt extra in small bowl for making the fork impression
- 1/2 Cup Brown Sugar (Packed)
- 1/2 Cup Peanut Butter
- 1/4 Cup Shortening
- 1/2 Stick Butter (I used Salted), softened
- 1 Egg
- 1 1/4 Cups Self Rising Flour (If you use All Purpose, add 3/4 tsp Baking Soda, 1/2 tsp Baking Powder, and 1/4 tsp salt)
Preheat oven to 375
Mix all ingredients EXCEPT the flour together until well blended, Slowly fold in the flour until it’s all mixed well.
I use a small melon scoop to scoop out the dough in uniform sizes, then roll it into balls.
Once they’re on the cookie sheet (line with Parchment if you have it), dip a fork into a small bowl of sugar, and make the criss cross pattern on top of the cookies to flatten them out.
Bake about 9 minutes until done and let them cool a couple minutes until you can put them on a wire rack to finish cooling.
Amount Per Serving: Calories: 166Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 163mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 3g