These Old-Fashioned Peanut Butter Cookies taste just like the ones Grandma baked, soft in the center, lightly crisp around the edges, and full of rich peanut butter flavor. A simple, nostalgic Southern cookie that’s perfect for after-school treats, holiday tins, or anytime your kitchen needs a little homemade comfort.
A True Keeper Recipe
There are a lot of peanut butter cookie recipes out there, but this one is a keeper. It’s the kind of old-fashioned recipe that’s been passed down for generations and the kind that makes your kitchen smell like home. The combination of butter, shortening, brown sugar, and white sugar gives these cookies their perfect texture, soft and chewy in the middle, lightly crisp around the edges, and full of that classic, nutty flavor we all love.
It’s simple, reliable, and never fails. I like to say it’s the kind of cookie that makes memories — the ones you bake on a chilly afternoon with a cup of coffee or pack up in a tin to share with neighbors.
Why You’ll Love These Peanut Butter Cookies
- It’s a tried-and-true old-fashioned recipe with simple ingredients, perfect results.
- The blend of butter and shortening gives them a rich flavor and that signature chewy-crisp texture.
- Chill the dough for extra flavor and easy rolling — no sticky hands!
- Perfect for make-ahead baking: freeze the dough or the baked cookies.
- Smells like comfort and childhood rolled into one.
What You’ll Need to make Old-Fashioned Peanut Butter Cookies
(Be sure to see the full printable recipe below this post.)
- Butter and shortening
- Brown sugar and granulated sugar
- Creamy peanut butter
- Eggs
- All-purpose flour (I love White Lily for the softest texture)
- Baking soda and salt
- Vanilla extract
- Plus extra granulated sugar to roll the cookie dough in.
How to Make Old-Fashioned Peanut Butter Cookies
- Cream it up: In a large bowl, beat together butter, shortening, and both sugars until light and fluffy.
- Add the flavor: Mix in the peanut butter, eggs, and vanilla until smooth.
- Combine the dry ingredients: In another bowl, sift together flour, baking soda, and salt. Gradually mix it into the wet ingredients.
- Chill the dough: Cover and refrigerate for 30–60 minutes, or until firm enough to roll.
- Shape and press: Roll dough into small balls and place them on a parchment-lined baking sheet.
Use a fork to make that classic crisscross pattern.
- Bake: Bake at 350°F until golden on the edges but still soft in the center. Remember — cookies continue to cook a bit as they cool! Let cool on a wire rack.
Tips for Perfect Peanut Butter Cookies
- Chill the dough: It keeps the cookies from spreading too much and gives them that wonderful texture.
- Use quality ingredients: Real butter, good shortening (I love Crisco), and a fresh jar of creamy peanut butter makes all the difference.
- Sift your flour: It ensures the perfect light texture.
- Check your baking soda: Expired soda can flatten cookies!
- Don’t overbake: Pull them out when the centers still look slightly soft. They’ finish setting as they cool.
- Always line your pans with parchment paper: It guarantees easy cleanup and evenly baked cookies every time.
Baker’s Notes: The Science of a Perfect Cookie
Why half butter and half shortening:
Butter brings that rich, home-baked flavor we all love, while shortening (or “cake shortening,” as Mama used to say) gives structure and keeps the cookies soft inside and lightly crisp on the edges. Using both gives the perfect balance, buttery flavor and beautiful shape without too much spread.
Why half brown sugar and half white sugar:
White sugar helps cookies bake up golden and crisp, while brown sugar adds moisture and a subtle caramel depth that complements peanut butter beautifully. Using both gives that perfect chewy-center, crisp-edge texture that makes these cookies unforgettable.
Why a splash of milk:
That single tablespoon or two of milk adds just enough moisture to keep the dough soft and the cookies tender. It’s a tiny step, but it makes all the difference. Baking really is part science, part heart.
How to Store and Freeze
Let cookies cool completely before storing. Keep them in an airtight container at room temperature for up to a week.
To freeze, layer them between sheets of wax paper in a sealed container or freezer bag. You can also freeze unbaked dough balls. Just thaw slightly before baking.
Entertaining Ideas
Serve these with a tall glass of cold milk or a scoop of vanilla ice cream for an old-school dessert everyone loves. They make a sweet addition to holiday cookie trays and bake beautifully for gifting.
These Old-Fashioned Peanut Butter Cookies are the kind that never go out of style. It’s one of those recipes that feels like home, no matter where you are.
So turn on a little music, preheat the oven, and fill your kitchen with the smell of nostalgia.
Thank you for stopping by. I’ll be back soon with more delicious Southern recipes.
Aletia
Check out these yummy cookies recipes too!
Apple Cinnamon Oatmeal Cookies
Easy No Bake Peanut Butter Oatmeal Cookies
The Best Chocolate Chip Cookies
Easy No Bake Chocolate Oatmeal Cookies
The Best Snickerdoodle Cookies
The Best Ooey Gooey Chocolate Chip Snicker Bar Cookies
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Old Fashioned Peanut Butter Cookies
Prep Time: 10 minutes - Plus 10 to 15 Chilling Time- Cook Time: 9 to 11 minutes
- Total Time: -58835355.933333 minute
Yield: About 3 dozen
Print Recipe
Pin RecipeDescription
These Old-Fashioned Peanut Butter Cookies taste just like the ones Grandma baked, soft in the center, lightly crisp around the edges, and full of rich peanut butter flavor. A simple, nostalgic Southern cookie that’s perfect for after-school treats, holiday tins, or anytime your kitchen needs a little homemade comfort.
Ingredients
- ¼ cup shortening
- ¼ cup butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons milk
- 1 cup creamy peanut butter
- 1¼ cups all-purpose flour, sifted, then measured
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Optional: Extra granulated sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together shortening, butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and milk; beat until smooth.
- Blend in the peanut butter until fully combined.
- In a separate bowl, sift together flour, baking soda, and salt.
- Gradually add the dry ingredients to the peanut butter mixture, mixing just until blended.
- Roll dough into 1-inch balls. (Optional: roll each in granulated sugar for that classic sparkle.)
- Flatten each cookie with a fork in a crisscross pattern. (After flattening with a fork, I pop them in the freezer for about 10 minutes. This keeps the cookies from spreading out too much.)
- The crisscross helps the dense dough bake evenly and gives the cookies their signature look.
- Bake for 9–11 minutes, until the edges are set and lightly golden.
- Cool on a baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
How to Store and Freeze
Let cookies cool completely before storing. Keep them in an airtight container at room temperature for up to a week.
To freeze, layer them between sheets of wax paper in a sealed container or freezer bag. You can also freeze unbaked dough balls. Just thaw slightly before baking.
