Peanut butter cookies are an all-time classic that we will never grow tired of enjoying. Store-bought peanut butter cookies just can’t compare to homemade, so we keep this recipe handy in our recipe box for whenever we have a sugar craving, a rainy day, or any day for that matter!
Cookies make the perfect easy recipe for kids, especially younger ones because they can help measure, mix, and add ingredients without the worry of over-mixing. Plus, with peanut butter cookies there is the oh-so-important and super fun task of creating the crosshatch pattern on top. Keep reading for our classic peanut butter cookie recipe below!
- 1 cup creamy peanut butter
- 1 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose white flour
- 2 tsp baking powder
- 1 tsp salt
- Preheat the oven to 350 F and line two large baking sheets with parchment paper.
- Blend the creamy peanut butter, shortening, white sugar, and brown sugar in a large mixing bowl on medium speed with a hand or stand mixer. Blend until well combined and creamy, scraping down the sides of the bowl as necessary.
- Add the vanilla extract and 2 eggs. Blend again until just combined.
- In a separate medium-sized bowl, mix the flour, baking powder, and salt.
- Add the dry ingredients into the wet ingredients. Start the mixer on the slowest speed and increase the speed as needed until the dough comes together. You can also do this step with a wooden spoon if your hand mixer isn’t quite strong enough.
- Scoop out about one tablespoon of dough and roll into a ball. Repeat until all the dough is used up—you should have about 30 cookies. Press the top of each cookie twice with a fork, making the classic crosshatch pattern.
- Bake for 8 to 10 minutes, or until just golden brown on the edges. Let cool on the pan for 5 minutes and then transfer onto a wire rack to cool completely.
If someone in your household has nut allergies, that doesn’t mean they can’t be in on the cookie baking fun! Check out these brownie cookies or sprinkle-topped sugar cookies instead.
Photography by Camilla Brenchley