Classic peanut butter cookies: bringing back an old favorite

What’s your very first baking memory?

If you’re in your 20s or 30s, it might very well be Bagel Bites, hot from the microwave. A bit older, and it could be slice-and-bake oatmeal cookies from a refrigerated plastic tube of dough.

Older still… well, you’d probably have to be an older Baby Boomer to have much chance of remembering mom baking from scratch. Even back in the ’60s, when I was a kid, cakes were mostly Duncan Hines, brownies were Betty Crocker, and bread was Wonder.

My mom used all kinds of mixes, including the memorable Appian Way Pizza Mix, complete with its tiny can of tomato sauce, packet of Parmesan cheese, AND, if you took advantage of their special boxtop offer, a 12” pizza pan.

But Mom also had a few specialties that she always made from scratch: apple and lemon meringue pies; white sandwich bread; red velvet cake, and peanut butter cookies.

My earliest baking memory centers around Mom’s peanut butter cookies. Memory is a mysterious thing; why do I remember those, instead of brownies or coffeecake or chocolate chip cookies (of which, strangely, I have no memory at all)?

Here’s the one-word answer: SUGAR.

After Mom had pulled the pan of peanut butter cookies out of the oven, and set them atop the dishwasher to cool, I’d push a stool over, climb up, and search for the one or maybe two cookies containing a telltale lump: a chunk of brown sugar that had resisted creaming.

I’d wait JUST until I could barely touch the cookie without burning my fingers, then pick it up, put it on a paper towel, and break it into pieces. I’d always save the piece with the brown sugar lump for last, the warm sugar dissolving on my tongue to provide the perfect coda to my peanut butter cookie experience.

That’s why the peanut butter cookie’s fall from grace has made me so sad. I understand the challenge of kids with peanut allergies; it must be nerve-wracking to try to keep children with that serious allergy safe. But peanut butter sandwiches and peanut butter cookies, two absolute stalwarts of my childhood, have become collateral damage in the peanut allergy wars. And that’s a shame.

There’s no issue with peanut allergies here at King Arthur Flour, so I’ve been making peanut butter cookies more often lately, just to keep the recipe alive.

And guess what? My co-workers will finish off a plate of PB cookies faster than any other variety, even chocolate chip. And the feeding frenzy is often accompanied by remarks along the lines of, “Man, I haven’t had a good peanut butter cookie in ages!”

Since I’ve been dubbing around with PB cookies recently, I decided to take my tried-and-true recipe and “fix” it. Maybe my taste buds are fading, or peanut butter itself ain’t what it used to be, but they haven’t been tasting as “peanutty” as I remember them tasting in the past.

So I made a simple change, substituting extra peanut butter for half the shortening in the recipe. Voilà! More peanut flavor, with no reduction in crunchy crispness.

Looking for a crunchy peanut butter cookie, just like mom used to bake… if you were lucky enough to have a mom who baked?

Give these Peanut Butter Cookies a try.

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

Did you know that by clicking anywhere on this block of pictures, you can enlarge them to full size? Go ahead, give it a try; it’ll work for any of our gridded photos.

Place the following in a bowl, and beat until smooth:

1/3 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup supermarket-style smooth peanut butter*

*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.

Can you substitute butter for shortening? Sure; I’d use 1/2 cup butter, since it includes milk solids as well as fat. Your cookies won’t be as crunchy, but if you’re OK with a bit of soft chew, go for it.

And, did you know that many shortenings are now trans-fat free? For awhile there, shortening was the bad guy, and I missed it in my cookies. I’m happy the folks at Crisco (my favorite brand) were able to reformulate their trusty product without compromising its “bakeability.”

Add the following:

1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt

The dough will seem quite dry at first, but should eventually come together. Once it’s fairly cohesive, scrape the sides and bottom of the bowl, and squeeze the dough into a ball with your hands; this’ll make it easier to scoop.

If for whatever reason the dough doesn’t come together, dribble in a tablespoon or so of milk or water.

And now, for a word from our sponsors (that would be us) –

Don’t you hate measuring peanut butter? I always weigh it (it checks in at 9 1/2 ounces per cup). But if I didn’t have a scale, I’d use an adjustable measuring cup. Just slide the clear tube to the 1-cup mark, pack with peanut butter…


…and push peanut butter into your bowl. It also works great for shortening, molasses, or anything else that’s sticky and hard to measure.

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

Use a fork to give the dough its classic peanut butter cookie crisscross pattern…

…or use the pusher tube from your food processor. The end of the pusher from our test- kitchen Cuisinart features a spiral design, which gives cookies a lovely imprint. I like to use it for any cookies that call for gentle flattening before baking.


Whatever flattener you use, press dough down until it’s about 1/2” thick.

Here we are, oven-ready.

Bake the cookies for 12 to 16 minutes, until they’re barely beginning to brown around the edges; the tops won’t have browned.

Why the fairly wide range of time? For parchment-lined sheets, bake the longer amount of time; if you’re baking right on a pan – particularly if it’s dark gray or darker – use the shorter time.

Remove them from the oven, and cool right on the pan.

If you need the pan, let them set for a minute or so, then transfer to a rack to cool.


I tried three variations on my original recipe, going for the best combination of crunchy and peanutty. “B,” baked for 12 minutes on a parchment-lined, light-colored aluminum baking sheet, was the winner.

Don’t worry about the cracks – this is what peanut butter cookies look like.

Besides, anytime something comes out a little lopsided or cracked or crumbly, I just name it “rustic” and people assume that’s how it’s supposed to look!

Read our complete recipe for Peanut Butter Cookies.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. cjarnott

    Hello. These look great! The recipe linked calls for 3/4 of a cup of peanut butter. In the demo on the blog you measure out 1 cup. Which is correct?
    Thanks–love to read your blog

    Good eye – I actually changed the recipe since the time I photographed the blog, so please follow the recipe, not the blog photos. Thanks for your input! – PJH

  2. Jana

    I just noticed that the recipe has a click button to be volume or weight. Wonderful! Having finally gotten a kitchen scale I love it expecially for flour and your sugestion for weighing the peanut butter. Thanks

  3. Adam

    Mmm, I love peanut butter cookies. Actually I love peanut butter anything, ha.

    But as for the shortening, Crisco isn’t truly trans fat free. They just reformulated so that there’s 0.5 grams or less trans fat per serving (1 tablespoon), but it still contains the partially hydrogenated oil. Luckily there are a few good non-hydrogenated natural shortenings out there now, like Earth Balance, so I can use that 🙂

    1. Kuelu

      Heads Up! The FDA has mandated that atrificial trans-fat disappear from products by 2018. So, perhaps Crisco will be reformulated again! There’s always butter! The only time I really need the Crisco is with pie crusts to keep them flakey.

    2. The Baker's Hotline

      You may be right, Kuelu! I always have a can in my freezer for recipes like peanut butter cookies. Elisabeth@KAF

  4. Juliane

    LOVE Peanut Butter Cookies!
    I think one of the reasons they don’t seem as P-nutty as our childhood days is that back then more people used the ‘natural’ peanut butter that you had to stir the oil that was floating on top in to the thicker peanut solids at the bottom before you used it. I bet I was 10 before Mom ever even bought that emulsified peanut butter like JIF & P. Pan. (I’m not ‘that’ old, but Mom was (and is) a home-baker and rarely used mixes. Lucky Me!)
    Today, when I make these cookies I use the ‘natural’ PB, but pour off the oil and use the really thick (and I use CRUNCHY) peanut butter that is left to make my cookies- VERY P-nutty!
    Love the recipes & the blog!

  5. Gaynelle

    You could try adding a little cinnamon to the mix and topping each cookie with a chocolate kiss prior to baking. The wrapper from the kiss should be removed first of course. (Actually, I use the kiss to flatten the cookie – quicker that using forks!) The kiss doesn’t melt flat in the oven but the taste of it changes a lttle and I love it! I learned this variation at least 30 years ago and it is my favorite!

    Gaynelle, I’ve actually made these, but had forgotten about them – thanks for reminding me! PJH

  6. nettie0523

    PJ, a suggestion for those whose love of peanut butter cookies has been sorely tested by having a peanut allergic child in their home: I have successfully baked “peanut butter” cookies with soy nut butter and gotten raves from people who had no idea I made the switch.

    Thanks for the suggestion, Nettie – I’m sure moms dealing with allergies will really appreciate this. PJH

  7. "Kneady Steph"

    I made these cookies today and they came out amazing, so soft. I followed the recipe exactly and 14 minutes in the oven worked out perfectly. I definitely will make these again soon.
    That is awesome to hear! Thanks for trying the recipe. Elisabeth

  8. Devon

    Hello, I think your website might be having browser compatibility issues.

    When I look at your blog in Firefox, it looks fine but
    when opening in Internet Explorer, it has some overlapping.
    I just wanted to give you a quick heads up! Other then that,
    very good blog!

    my website :: group

    Thanks for the support, Devon. We do have a page about Tech Support for compatibility issues, but it does help to know what people experience! Best, Kim@KAF

  9. Martha Luckett

    Can I substitute margarine for butter? If so, do I use the same amount? Will the end result differ? I love your recipes and blogs! Thank you.

    1. PJ Hamel, post author

      Yes, Martha, full-fat stick margarine (not “lite,” not tub) can be substituted for butter. Enjoy – PJH

  10. "John & Linda"

    How do we double this recipe? What is the trade-off for butter/shorting, and peanut butter/shortening?

    Thank you,

    1. The Baker's Hotline

      Yes, you may double this recipe with no problem. All shortening as the recipe suggests will yield a crunchier cookie. A butter/shortening combo creates a softer texture. Your choice! Elisabeth@KAF

  11. Peggy

    Can this PB cookie dough be rolled into a log and frozen? Would love to be able to have these ready to bake when I have a craving. If it is possible to freeze the dough, what would the baking time be if sliced into 1/2 inch thick slices — or whatever thickness you might recommend.


    1. PJ Hamel, post author

      Peggy, I think they’d be better/easier simply scooped out into balls on a cookie sheet, frozen, then bagged. When you want to bake, let them thaw enough to flatten, then bake as directed. Easier than trying to form into an even log, then cut when frozen, etc., in my opinion. Enjoy – PJH

  12. christy

    Can i substitute the king arthur unbleached all purpose flour with the king arthur glutenfree multi purpose flour? If can do I also add baking soda, baking powder and salt to flour?

  13. Kuelu

    I love peanut butter cookies and I make them for my grandsons. Occaisionally, I will add mini chocolate chips to imitate Reeses.

    I am so glad another Coloradan noted the problems living at this altitude and in a dry climate. Flour dries out here very quickly even in the bag or box. I keep a carton of buttermilk in my fridge to add to all kinds of cooking to help mitigate the problem. It seems to work better than water. It takes a bit of experimenting before you find the right amount but it is worth it!

  14. Patty

    I made these Saturday and they are to die for!! These are the best peanut butter cookies I have every had. And no rolling dough into balls and rolling in sugar. Thanks, King Arthur!!

  15. Helene Hanada

    I love PB cookies, first cookie I learned how to bake! I have used the same recipe for over 20+ years. I’ll have to try yours and compare. I do use butter in mine, chill the dough then scoop and flatten. Will keep you posted.

    1. The Baker's Hotline

      You may try it, Bebe. The consistency of the finished product may be crumbly. Be sure to use super market brand (no natural peanut butter). Good luck! Elisabeth@KAF

  16. Dot

    I substituted GF Measure for Measure and Crisco butter sticks one-half cup but cookies crumbled badly. What did I do wrong.

    1. The Baker's Hotline

      Dot, assuming you mean that you used Crisco butter sticks for the vegetable shortening called for in the recipe, this swap should have been fine. A few other factors could be making your cookies dry, including unintentionally measuring out a heavier cup of flour than intended (click here for a visual demo of our fluff, sprinkle and level method) and using a natural, rather than “supermarket-style” peanut butter. While we love natural pb for many reasons, we find that supremarket-style works much better in this, and many other, baking recipes. If we can help talk this through any further, feel free to give our Baker’s Hotline a call at 855-371-BAKE. Mollie@KAF

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