These Everyday Peanut Butter Cookies are my Mom’s peanut butter cookie recipe made with creamy peanut butter and the classic criss-cross markings.
It’s National Peanut Butter Cookie Day so I thought I’d pop in for a quickie recipe post and share my Mom’s peanut butter cookie recipe.
This is one of those no-fuss peanut butter cookie recipes. It’s straightforward, delicious, and easy to make but requires you to use classic peanut butter for it to bake up properly.
It’s really all about the peanut butter.
Now, I’m all about natural PB or crunchy PB or PB with flax, chia, or coconut mixed in. But this is NOT the recipe to use your $10 jar of natural, organic, super-powered-up peanut butter.
It just won’t taste right. The texture will be all wrong, the fat ratio will be all sorts of screwed up, and you’ll be unhappy.
So whip out your Jif or Skippy or Peter Pan or heck, even your store-brand peanut butter, and put it to use in these Everyday Peanut Butter Cookies. Personally, I grew up a Peter Pan & Jif girl but since moving to Texas, I really love the HEB brand peanut butter. It just does it for me and it’s what I used when making this recipe.
Love peanut butter? Try my Peanut Butter Lover’s Monster Cookies, Chocolate Peanut Butter Rice Krispie Treats, or Peanut Butter White Chocolate Scone recipe!
Bakery-perfect criss-cross marks.
IMO, an everyday peanut butter cookie has to have the classic criss-cross made with a fork. The key to making these marks is to use a standard dinner fork, dip it in some flour then push straight down on top of your cookie ball. Dip the fork again in flour,and turn the fork perpendicular to the marks you just made and again, push straight down.
Whatever you do, do not drag the fork across the cookie dough. This will not make the perfect little checkered square I know you’re looking for.
Happy baking! And tip, these everyday peanut butter cookies are best enjoyed warm with a glass of milk.
- ½ cup unsalted butter, softened to room temperature
- ½ cup butter flavored Crisco
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cup creamy peanut butter
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/12 cups flour
- Preheat the oven to 350F and line baking sheets with parchment paper or baking mats*
- Beat the butter and Crisco together in the bowl of a stand mixer for 2-3 minutes.
- Once light and fluffy, add in both sugars and beat another 1-2 minutes.
- Add the eggs, 1 at a time, beating with each addition.
- Mix in the vanilla extract and peanut butter.
- Mix in the salt, baking soda, and flour until fully combined.
- Scoop into tablespoon-size balls (or use a medium cookie scoop) and place on a prepared baking sheet.
- Use a floured fork to make criss-cross designs on top (see tips in the blog post above).
- Bake for 10-minutes.
- Remove from oven and allow to cool on a cooling rack.
- Store in Tupperware for 1 week at room temperature or freeze for up to 3 months.
