Is there anything better than a recipe that has been used for generations? I say no! Old Fashioned Peanut Butter Cookies are among my top favorite cookie and for good reason. A little bit crips, a little bit soft, and a little bit chewy. YUM! It’s all how you put the ingredients together and bake that make such a difference.

Old Fashioned Peanut Butter Cookies

I’d love to say I developed this recipe, but I can honestly say that I’ve tasted and tasted AND tasted this recipe hundreds of times throughout my life. It’s a recipe my mom made and likely her mom too. It’s a keeper recipe regardless.

To me an Old Fashioned Peanut Butter Cookie is a Peanut Butter Cookie with the fork hash marks on the top. It can either be rolled in sugar first or not, but one thing is certain. Always add the fork hash marks on top. This is the one way to tell, even from a distance that this is indeed a peanut butter cookie.

Old Fashioned Peanut Butter Cookie

Peanut Butter Cookie Ingredients

  • Butter
  • Peanut Butter
  • All Purpose Flour
  • Sugar
  • Brown Sugar
  • Egg
  • Baking Soda
  • Baking Powder
  • Vanilla

Feel free to scroll to the bottom and read the directions in the recipe card. I’m going to take a minute to really describe how I make the perfect cookie. One that is Crisp on the outside, soft on the inside and still a little chewy!

How to make Old Fashioned Peanut Butter Cookies

Mix Butter and Peanut Butter together using a stand mixer. I prefer my Bosch Mixer as you know. Here is a link about Why I Love my Bosch Mixer. You can also use a good hand mixer. Allow the Peanut Butter and Butter to cream for a few minutes before adding egg and white sugar.

Bosch Mixer

Once you have creamed these all together then add Brown Sugar and Vanilla and cream for another 2+ minutes.

In a separate bowl combine flour, baking soda and baking powder. Stir to combine. Add flour mixture little by little mixing in between. Until fully incorporated

Use a Medium Cookie Scoop size #24 and place scoop on cookie sheet. Add a 2nd scoop right on top of first scoop pressing down slightly. This makes a perfect large cookie.

Peanut Butter Cookie on baking sheet

Using the back of a fork press hash marks in dough, turn fork 90 degrees and repeat hash marks making a criss cross hash marks in top of dough

Fork Hash Marks in Peanut Butter Cookie Dough

Preheat oven to 375 and Bake for 7-9 minutes. Edges will become light golden brown. Remove from oven and allow 1 minute to cool on pan before moving to cooling rack

Store cookies in sealed container or Zip-loc bag. Cookies may be frozen up to 3 months.

Old Fashioned Peanut Butter Cookies

Peanut Butter Cookie Fun Fact:

Why do Old Fashioned Peanut Butter Cookies have Hash Marks?

Peanut Butter Cookie Dough is a dense dough. Placing hash marks on top helps to flatten the cookie for even baking.

Should Cookie Dough be Refrigerated Before Baking?

Chilling cookie dough helps to solidify the fats before baking making the dough more firm. It slows the spread of a cookie as it’s being baked.

How Long Should you Refrigerate Cookie Dough?

If you choose to chill cookie dough a general rule of thumb is chilling for 30 minutes.

For this recipe I choose to not chill dough unless I am using extremely softened butter. When butter sits out and is very soft I find my cookies spread too quickly and are thin. Using softened butter but not super soften butter is the key to a perfect cookie.

Old Fashioned Peanut Butter Cookie

Looking for more Cookie Recipes?

Old Fashioned Peanut Butter Cookies
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Old Fashioned Peanut Butter Cookie

Crispy on the Outside, soft and chewy on the inside made with Butter and Peanut Butter. Use Fork to place hash marks on top of each cookie. Everyone will come running for a traditional Old Fashioned Peanut Butter Cookie.
Prep Time15 mins
Cook Time7 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 251kcal


  • 1/2 Cup Butter Softened
  • 1/2 Cup Peanut Butter Smooth
  • 1 1/4 Cup All Purpose Flour
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 Egg
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla


  • Preheat Oven to 375
  • Cream Softened Butter and Peanut Butter in large Stand Mixer or use a Hand Mixer
  • Add Sugar and Egg and Cream until light and fluffy
  • Add Brown Sugar and Vanilla and mix until combined
  • In a separate bowl mix Flour, Baking Soda and Baking Powder
  • Add Flour Mixture to Butter Mixture and mix to combine
  • Use a Medium Cookie Scoop size #24 and place dough on baking sheet
  • Add additional scoop of dough on top and press down slightly. Continue and fill baking sheet with dough
  • Using the back of a fork place Hash Marks into dough allowing cookie dough to spread slightly
  • rotate fork 90 degrees and place hash marks creating a criss cross on top
  • Bake at 375 for 7-9 minutes or until edges turn golden brown. Do Not Over Bake
  • Remove from oven and allow to cool on pan for 1 minute
  • Remove cookies to cooling rack to fully cool
  • Store cooled cookies in a sealed container
  • Freeze up to 3 months


Makes approximately 20-24 cookies
Store Cooled Cookies in container or Zip-loc bag.  Freeze up to 3 months.
Use 2 scoops of Medium Cookie Scoop size #24 per cookie


Calories: 251kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 188mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 256IU | Calcium: 28mg | Iron: 1mg
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