Classic Peanut Butter Cookies

star rating (90) rate this recipe »
KAF guaranteed
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 2 dozen cookies

Recipe photo

An all-time favorite, these cookies are perfect after school with a glass of cold milk. Our guarantee: These golden-blonde cookies are slightly soft and mildly chewy (rather than crunchy), with satisfying peanut butter taste.

Classic Peanut Butter Cookies

star rating (90) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: about 2 dozen cookies
Published: 01/01/2010

Ingredients

Tips from our bakers

  • This recipe was developed to use traditional supermarket-style peanut butter. If you use all-natural peanut butter, grind your own, or use low-fat or low-salt peanut butter, the cookies won't turn out as described.
  • For a pretty circular design on top of your cookies, flatten with the end of a food processor's plastic "pusher" (if it has a circular design on the end).
  • Add 1 cup raspberry jammy bits to this recipe to create peanut butter and jelly cookies.
  • Substitute 1/2 cup butter for the 1/3 cup vegetable shortening, if desired. The cookies will be softer.

Directions

see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2) Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.

3) Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. It may take awhile for this rather dry dough to come together; and when it does, it'll be quite stiff. Only if necessary, drizzle in enough water to make the dough cohesive.

4) Drop the cookie dough by tablepoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.

5) Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design.

6) Bake the cookies for 12 to 16 minutes, until they're barely beginning to brown around the edges; the tops won't have browned. Remove them from the oven, and cool on a rack.

Yield: about 2 dozen cookies.

Nutrition information

Serving Size: 1 cookie (28g) Servings Per Batch: about 24 Amount Per Serving: Calories: 120 Calories from Fat: 60 Total Fat: 6g Saturated Fat: 1.5g Trans Fat: 0g Cholesterol: 10mg Sodium: 140mg Total Carbohydrate: 14g Dietary Fiber: 1g Sugars: 7g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 23456789  All  
  • star rating 04/25/2015
  • kastoll from KAF Community
  • Because i live in Colorado,The dough was still too dry after 1/4 cup of water. I was worried about watering down the taste with more water. I had some hazelnut coffee creamer so I put that in instead . Then i sprinkled a bit of course sea salt on top of the flattened cookies. Yum. The hazelnut added another layer of nutty flavor . I'm writing that into my recipe for next time.
  • star rating 04/20/2015
  • Nancy from Texas
  • I made this recipe twice and had great results both times. The second time, I used butter and natural peanut butter. I will make them again using butter.
  • star rating 03/08/2015
  • JM from
  • Would anything change if I decided to use the White Whole Wheat?

    White Whole Wheat will absorb more moisture from the dough. Add a bit of milk to adjust to a softer cookie consistency. Happy baking! Laurie@KAF

  • star rating 02/20/2015
  • Susannah from Brookings, Oregon
  • Excellent cookie recipe! I doubled the recipe and they turned out perfect.
  • star rating 02/01/2015
  • Jessica from Michigan
  • Easy and delicious. subbed 1 stick butter and whole wheat flour, made them larger, baked 16 min in older oven
  • star rating 12/25/2014
  • Christen from Comanche, Oklahoma
  • When I mixed these I was instantly taken back to my great Granny's kitchen...these are a perfect soft chewy sugary salty old fashioned peanut butter cookie.
  • star rating 11/09/2014
  • Dana from Israel
  • I've read some of the notes here and reduced the baking time to 9 minutes. So glad I did! The cookies came out perfect, light brown on the bottom and light on top, just ;ike the picture. I took most of the batch to work and they disappeared in an hour. Thanks, KAF.
  • star rating 10/16/2014
  • Liz from Hobart, IN
  • These are awesome! I always make them substituting all butter and all natural peanut butter (peanuts only). While the dough seems dry and crumbly even after chilling, they always bake out crisp on the outside, but chewy and moist on the inside!
  • star rating 09/12/2014
  • Teri Wood from
  • Had some trouble when I mixed up the dough---way to dry. I added another egg thinking mine might be a little on the small side, didn't make much difference. SO I came to the website and chatted with a live person ( took no more than about 1 minute). He told me to add 1 teaspoon of water at a time until it came together. I did and it did... They turned out beautiful, great flavor and texture.I will make a notation on my recipe to add water and make these again and again. and King Arthur and crew rock!!!!
    We're so glad we could help you with this recipe and that everything turned out great! We love when that happens! Thanks for letting us know. Barb@KAF
  • star rating 06/14/2014
  • jane from west bend wi
  • Made the cookies using 1/2 c of butter and tried the maple syrup in place of vanilla. Only baked them for 10 min total. Looks/tastes very good.
1 23456789  All  
bakershotline

Related recipes