Old-Fashioned Chewy Peanut Butter Cookies

Feature image of several baked cookies still on the cookie sheet.

5 from 4 votes

Looking for the ultimate peanut butter cookie? This classic peanut butter cookie recipe delivers perfectly tender, chewy cookies every time! Made in just one bowl with simple ingredients you likely already have on hand, it's an easy treat that comes together quickly. The best part? There's no chill time required, so you can enjoy these delicious cookies in no time!

Prep Time15

Cook Time10

Total Time25

Course: Dessert, Snack

Cuisine: American

Keyword: peanut butter cookie

Servings: cookies

Calories: 100kcal

Author: Mindy Boyd

Ingredients

½ cup sugar
½ cup brown sugar
½ cup peanut butter
¼ cup butter softened
¼ cup shortening
1 egg
1 ¼ cup flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
additional sugar to dip the fork into

Instructions

Preheat oven to 375°.
Cream ½ cup sugar, brown sugar, peanut butter, butter, shortening and egg in a large bowl with an electric mixer.
½ cup sugar, ½ cup brown sugar, ½ cup peanut butter, ¼ cup butter, ¼ cup shortening, 1 egg
Stir in flour, baking soda, baking powder and salt.
1 ¼ cup flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
Shape into 1 ¼" balls and place 3" apart on an ungreased cookie sheet. Flatten with a fork dipped in sugar.
additional sugar to dip the fork into
Bake 9-10 minutes or until golden brown and set. Remove from cookie sheet after 5 minutes and put on a wire rack.

Notes

Room temperature butter is an absolute must and the egg also mixes better if it's not cold. Food Network has a great article where they explain this in detail.

The color baking sheet you use will effect the outcome of the cookies. Shiny, silver pans like I use will result in a softer and lighter cookie while dark pans will result in a darker and firmer cookie.

I cream the butter, shortening, sugar and eggs with the hand mixer and stir the dry ingredients in with a spoon or rubber spatula.

I use a cookie scoop that holds about 1 tablespoon to scoop the dough, then I roll them into balls using my clean hands. Don't worry about getting them the same size at first because you can add more to some or take away from some so they all end up about the same size.

These can be pressed down slightly with a fork, it's not necessary to dip it in sugar as it won't stick to the cookies. I do it so it adds a little sugar on the top because I like the way it looks and tastes.

While not necessary, you can line the cookie pan with parchment paper if you want.

These cookies might not look done when you take them out of the oven, that's okay because they continue baking while the are on the cookie sheet for 5 minutes. They also look puffy when the first come out and will fall as they cool.

Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!

Nutritional information is approximate.

See tips, notes, and suggestions in the post above.

Bookmark this page to find it quickly when you are ready to make this recipe!

Nutrition