Do your peanut butter cookies go all thin and flat? Who wants that?! We’ll tell you the secret to peanut butter cookies made with butter and give you the best peanut butter cookies recipe ever.
Butter is the secret ingredient to making them oh-so-delicious, but it does come with a cost. They go thin, flat and greasy if you don’t know this one secret.
The key to success is: you MUST chill the cookie dough before baking.
Here’s why: butter is a fat that melts fast.
You don’t want the butter to melt too fast, or your cookies will spread & be thin and unappealing.
You must be patient when baking the most delicious peanut butter cookies. Cookie dough with butter should chill for at least 2 hours.
But there’s a plus side: you can make your dough ahead of time, wrap it in plastic wrap and refrigerate it. Then you can bake your cookies just as the kids come in the door from school – or whenever you want the comforting fragrance wafting through your home.
If you have a craving and just can’t wait, try our Old Fashioned Peanut Butter Cookie recipe using shortening.
- 1/2 c sugar
- 1/2 c packed light brown sugar
- 1/2 c butter room temperature
- 1/2 c peanut butter
- 1 tsp vanilla extract
- 1 egg
- 1 1/4 c flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- Cream the butter, brown sugar and sugar together.
- Beat in egg and vanilla.
- Stir in peanut butter just until mixed.
- Blend in flour, baking soda, baking powder and salt.
- Shape into a large ball in bottom of bowl and cover the ball tightly with plastic wrap. Chill in fridge for 2 hours. (See notes.)
- Preheat oven to 350° F. Line 2 baking sheets with parchment paper or use ungreased.
- Using a cookie scoop, drop 1 Tbsp of dough on cookie sheet about 2" apart to allow for spreading.
- Make the iconic criss cross mark on top by lightly squishing them down with a floured fork..
- Bake for 7 minutes or until set with the edges lightly browning. (If you cook them too long, they will be flat or hard.)
- Allow them to cool for 5 minutes on the cookie sheet. (If you don't they'll crumble.)
- Transfer with a cookie spatula to a rack to cool completely. (Cookie spatula has a beveled edge that keeps cookies from bunching up when you transfer them.)
- Store in an airtight container for up to 3 days.
If you chill the cookie dough before baking, the cookies spread less because the cold fats take longer to melt. Thus, you have nicer-looking cookies.
This way you can mix your dough any time, cover it with tightly with plastic wrap, and keep it in the fridge for a few hours until you’re ready to bake at your convenience.
Bake just as your kids come home from school or guests arrive for the welcoming scent of baking wafting in the air & the warm, comforting cookies that say I love you.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 124mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 2g
We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
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Whether you prefer soft & chewy, crunchy, buttery or old fashioned peanut butter cookies, we have the perfect peanut butter cookie recipe for you. Tips from the pros who know make these recipes a favorite. Special peanut butter cookies like blossom cookies and holiday cookie recipes. A peanut butter lover’s dream!
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