There’s nothing like an old-fashioned peanut butter cookie to take you back to Grandma’s kitchen. When you bite into one of these luscious baked goods you get a mouthful of creamy milk chocolate and a silky taste of peanut butter. There’s a golden crunch on the outside while the center is soft and chewy. I give you – The Best Peanut Butter Cookie.
Indulging is a luxury we all need to partake of now and then. And what’s more luxurious than a peanut butter cookie with a creamy chocolate kiss? Throw in an ice-cold glass of milk, and there ya have it, a little slice of heaven on earth.
The “Word’s Best” Peanut Butter Cookie recipe has been around my family for as long as I can remember. They bring back wonderful childhood memories of sitting around the kitchen table after school with a milk mustache and melty chocolate all over my face. Oh, the good ‘ole days when I could eat whatever and whenever. Those days are long gone, but I do give myself permission once in a while to gratify those “baser” desires.
Why I love this Peanut Butter Cookie recipe:
It makes one of the softest and chewiest peanut butter cookies. I’ve never been able to fully appreciate a thin, dry and crunchy cookie. When I sink my teeth into a sugary delight of this kind, I want it to be thick and fluffy without crumbling all over the place. This recipe is exactly what an “old-fashioned” peanut butter cookie should end up being.
There’s nothing better than the alliance of peanut butter and chocolate together. If I could, I would kiss the person who concocted this delectable merger. Peanut butter and chocolate come together perfectly in this cookie combination. When you place the chocolate kiss on the “right out of the oven” cookie, it mellows to a delicate softness and joins with the peanut butter cookie to become irresistible.
This is a fun baking project to make with your kids or grandkids. This recipe is almost like playing with play dough
. Each cookie must be rolled into balls and semi-flattened with the prongs of a fork. It’s a great afternoon activity that ends with the devouring of deliciousness. Memories are made because of moments like this.
Main Ingredients needed
- Crisco – You use Crisco instead of butter in this recipe. Butter tends to make cookies flatter and crispier whereas cookies made with Crisco stand up taller and are more tender.
- Creamy Peanut Butter – You can use crunchy if you prefer. Either one makes a great cookie.
- Sugars – Both white granulated sugar and brown.
- Large Eggs
- Dry Ingredients – All-purpose flour, baking soda, and salt
- Chocolate Kisses – don’t forget these. They are the “icing on the cake.”
How to Make Peanut Butter Cookies from Scratch
#1 Start with Crisco, Peanut Butter, and Sugars (White and Brown)
This list of ingredients is quite simple and you probably have everything in your kitchen pantry, except possibly the chocolate kisses. Which, BTW, should actually be a staple on hand anyway. Start with the sugars (white and brown), Crisco, and creamy peanut butter.
#2 Don’t Skip the Creaming Process
Creaming isn’t about stirring or mixing ingredients together but it’s about whipping air into the fat and sugar until it is feathery and fluffy. You can’t see the air that has been added but you can see the results. The batter itself becomes plumb and lighter in texture which in turn creates a cookie that is thicker and fluffier.The creaming step is so vital to any cookie recipe that you absolutely don’t want to skip it, particularly this peanut butter one. Start with the peanut butter, Crisco, and both sugars and beat with either a hand or a standing mixer. It takes about five minutes to get the ingredients to the consistency that you are looking for. The longer you beat these ingredients you’ll notice the color is becoming paler.
#3 Continue to Beat After Adding Each Egg
The beating needs to continue after the addition of each egg, one minute per egg. That gives you a total of seven minutes before you ever add in the dry ingredients. Although the beating definitely increases the time involved in this recipe, it’s still a simple cookie recipe and the outcome is so worth it.
#4 Add Pure Vanilla instead of Imitation
Once all of these have been properly creamed, add in the teaspoon of vanilla. I’m partial to “pure” vanilla extract for most recipes. What I’ve learned though, in baked goods anyway, there is no substantial difference of taste in either imitation or pure. And if you’ve looked at the cost of both, you would definitely lean toward imitation vanilla since the price tag of pure is so steep.
Don’t get me wrong, there are some low-heat sweets and desserts (like puddings) that definitely require the “real deal” if you want the taste of authenticity. Or consider the seeds of the vanilla bean, when making, for instance, Classic Crème Brûlée. But beware, the sticker price will shock you for those little specks.
#5 Stir in the Dry Ingredients – Do Not Over Mix
In a separate, medium-sized bowl, whisk together the flour, baking soda, and salt and add them to the creamed mixture. Using a rubber spatula, make sure and scrape around the bowl in order to get all the creamed ingredients mixed into the batter. Be careful not to over mix otherwise, you can end up with cookies that are tough. Once the dry ingredients have been fully combined, your mixing job is complete.
#6 Roll the dough into 1-1 1/2 inch Balls
Now comes the fun part of making these cookies. Roll the dough into 1-1 1/2 inch balls and place them on a cookie sheet. Using a fork dipped in granulated sugar, make criss-cross marks as you press down on the balls to flatten them slightly. Not too much though, as we want thicker results. Sprinkle a little extra sugar on each cookie before going in the oven to add more texture.
- Why do you put fork marks on the Peanut Butter Balls? Adding “hashtags” to your cookies allows them to bake more evenly. It gives them a crispy exterior while creating a soft and chewy interior.
#7 Test a Couple Cookies in Your Oven Before Baking a Whole Batch
I’ve recently moved into a new home and wasn’t sure about the temperature of my oven. I didn’t know if it cooked hot or not. So I placed two cookies on the cookie sheet, to begin with, and baked one for 10 minutes and the other I left in for 12. The 12 minutes created a more crumbly cookie especially when it was cooled. So I went with the 10 minutes for the rest of the batches. I would recommend you do the same with your first batch just to see how your oven bakes.
- There’s no need to grease your cookie sheet. Between the peanut butter and Crisco, there’s enough fat in these cookies for them to not stick to the pan. If you grease the pan with high-fat cookies, it can cause them to spread too much and create a thin cookie. Which is not what we’re going for here.
#8 Remove the Cookies from the Hot Pan Immediately
It’s important to remove the cookies from the hot pan right when they come out of the oven. Otherwise, they will continue to cook. To help the cooling process, place the cookies on a wire baking rack which allows air to circulate around the cookie. If you place them directly on the countertop, they tend to sweat because of the heat and can cause condensation to build up on the bottom of them.
#9 – Add a Chocolate Kiss on Top
Truly, the “icing on the cake” is the chocolate kiss placed on the hot cookie as it comes out of the oven. Press down on the kiss to make a small indentation into the baked cookie. The chocolate softens into a luscious bite of goodness but does not melt into a blob on top. The kiss retains its shape but is creamy and CRAZY good. You can leave off the kiss, but why in the heck would you? In my opinion, it’s what makes the entire cookie come alive.
Can you Freeze These Cookies?
These cookies freeze wonderfully. Make sure they are completely cooled before heading to the freezer. First of all, place them individually on a cookie sheet until completely frozen. Then place six to eight cookies in a quart freezer bag and then place the smaller bags in a gallon size freezer bag. This way if you only need one bag, you won’t get air into the others which tends to cause freezer burn. Cookies will last anywhere from six to eight months depending on how well they were sealed.
When you are ready to take them from the freezer, I would recommend letting them thaw completely. The chocolate kiss tends to stay hard unless reheated in the microwave. If you’re only heating one or two cookies, 10-15 seconds works perfectly.
A Classic Recipe that Never Gets Old
So, there you have it, an old-fashioned recipe that stands on its own in all its classic beauty and taste. There are some things that NEVER go out of style. I would have to say these Peanut Butter Cookies have stood the test of time and are still one of my “all-time” cherished favorites. Now, if you don’t mind, I’m gonna return to my pretend “days of old” when I was younger with the milk mustache and chocolatey goodness all over my face.
If you like this recipe, you’re gonna love these dessert snacks:
Chocolate Peanut Butter Cupcakes
Snickerdoodle Cookie Recipe
Old Fashioned Oatmeal Raisin Cookie
Strawberry Lemon Bars
Homemade Cinnamon Rolls
Please consider following me on Pinterest – LingeralittlePrint
The Best Peanut Butter Cookies – Soft and Chewy
When you bite into one of these luscious peanut butter cookies you get a mouthful of creamy milk chocolate and a silky taste of peanut butter. There’s a golden crunch on the outside while the center is soft and sugary.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 4-5 dozen Cookies 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- 1 cup Crisco
- 1 cup Creamy Peanut Butter
- 1 cup White Granulated Sugar
- 1 cup Light Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla (Pure or Imitation)
- 2 1/4 cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Kosher Salt
- 36 Chocolate Kisses, unwrapped
- Preheat the oven to 350°F.
- In a large mixing bowl, cream Crisco, peanut butter, and sugars. Beat for five minutes until light and fluffy.
- Add one egg at a time and continue beating, one minute for each egg.
- Add vanilla.
- In a medium mixing bowl, whisk together flour, soda, and salt.
- Add the dry ingredients to the creamed mixture and mix until all the ingredients have been combined. Be careful not to over-mix.
- Roll the dough into 1-1 1/2 inch balls and place on a cookie sheet.
- Using a fork dipped in granulated sugar, make criss-cross marks as you press down on the balls to flatten them slightly.
- Bake for 10-12 minutes or just until they begin to look golden brown. Don’t over-bake.
- Add a chocolate kiss on top of each cookie, pressing down slightly to make an indentation into the cookie.
- Remove from the hot cookie sheet onto a wire baking rack to cool.
- Creaming isn’t about stirring or mixing ingredients together but it’s about whipping air into the fat and sugar until it’s feathery and fluffy.
- The creaming step is so vital to any cookie recipe that you absolutely don’t want to skip it. The batter itself becomes plumb and lighter in texture which in turn creates a cookie that is thicker and fluffier.
- Continue to beat after the addition of each egg, one minute per egg. That gives you a total of seven minutes before you ever add in the dry ingredients.
- In baked goods, there is no substantial difference of taste in either imitation or pure vanilla. And if you’ve looked at the cost of both, you would definitely lean toward the imitation vanilla since the price tag of pure is so steep.
- Using a rubber spatula, make sure and scrape around the bowl in order to get all the creamed ingredients mixed into the batter. Be careful not to over mix, otherwise, you can end up with cookies that are tough
- Using a fork dipped in granulated sugar, make criss-cross marks as you press down on the balls to flatten them slightly. Not too much though, as we want thicker results.
- Before you start baking batches, place two cookies on the cookie sheet, bake one for 10 minutes and the other for 12 and let both of them cool. This way you can test which time works best for your oven.
- There’s no need to grease your cookie sheet with these Peanut Butter Cookies. Between the peanut butter and Crisco, there’s enough fat in these cookies for them to not stick to the pan. If you grease the pan with high-fat cookies, it can cause them to spread too much and create a thin cookie.
- It’s important to remove the cookies from the hot pan when they come out of the oven. Otherwise, they will continue to cook. Place them on a wire baking rack to cool.
- Serving Size: 3 Cookies
- Calories: 415
- Sugar: 21 g
- Sodium: 336 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 42 g
Keywords: Soft and Chewy Peanut Butter Cookies, Best Peanut Butter Cookie Recipe, How Do you Make Peanut Butter Cookies, Homemade Peanut Butter Cookies
Sharon Rigsby says
Oh my goodness, I’m going to have to hide these pictures from my husband! One glance and he would be in love! They look scrumptious!
Kristy Murray says
So Funny!!! Mine (husband) too. But of course, he and I have already devoured way too many. But you only live once, right?
FREDDIE POWER says
Kristy Murray says
Thanks Freddie! These cookies ARE “awesomely” dangerous. I’ve eaten too many so far.
These are so pretty! My grand kids would definitely love it if I made them!
Kristy Murray says
Thanks so much Mimi! They are a fun cookie for grandkids. Enjoy!!
Niki Medlin says
Those cookies look amazing, Kristy!
Kristy Murray says
Thanks so much Niki. I appreciate you stopping by and leaving a comment.
My mouth is watering!! Peanut Butter and Chocolate is the ultimate combo and I just love your recipe!
Kristy Murray says
I so agree Carrie about peanut butter and chocolate together. There’s really nothing that compares. Thanks so much for stopping by and commenting!
Christine Walters says
Perfect peanut butter cookie recipe. Wonderful recipe. Thank you so much for sharing. Will make these repeatedly.
Kristy Murray says
Thanks Christine. This recipe has been in my family for I can’t tell you how long. They’ve always turned out for me. I’m glad you enjoy the recipe. Also, Happy New Year!
I love these cookies. Peanut butter cookies with a nugget of chocolate on top are perfect. I’ll make plans to include these in my Christmas cookie boxes! Thanks for sharing!
Kristy Murray says
Thanks so much Jill! They are a great Christmas food gift. I’m sure they’ll be in my boxes as well again this year.
I love that you use the word “alliance” to discuss the combination of chocolate and peanut butter. Brilliant. An amazing alliance, indeed. Seriously, these are so cute and screaming for me to make them. I’ve been on a big PB kick lately, so the timing is perfect. And your little cake stands are the cutest! 🙂 ~Valentina
Kristy Murray says
Hahaha – about the word “alliance.” I’m sure I got the little cake stands at HomeGoods. I’ve broken a couple though and can’t replace them.
Joseph Stewart says
Thank you for posting this cookie recipe. I have to admit, I was truly intrigued by this recipe, particularly the use of Crisco over butter, and I greatly appreciated the extensive and detailed hints and tips provided by the author, but unfortunately, I’ve yet to master this recipe. I’m at 3,600 feet with a fully calibrated oven, but the cookies quickly flatten-out and nearly double size in the oven, requiring nearly 18-minutes to fully cook. In addition, they rise like a pancake, making me think that there’s simply too much baking soda involved. However, I’m gonna keep trying, and I’m gonna to start by reducing both the baking soda and the size of the initial cookie ball.
Kristy Murray says
Thanks Joseph for your input. So sorry that the cookies didn’t turn out well for you. It’s an old family recipe from a couple of generations ago. I’ve made them for years and never had them double in size like that. But it might need a little tweaking on the baking soda. I’ll fool around with it a bit and see if I need to change anything. Thanks again for taking the time to comment.