Easy Peanut Butter Cookies (2 Recipes)
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Two easy vintage peanut butter cookie recipes: a classic fork-pressed peanut butter cookie with the traditional crisscross pattern,
and a “Double Peanut” version loaded with oats and chopped peanuts for extra crunch and flavor.
Recipes on this page
✨ Jump directly to a classic recipe:
Ingredients
1 cup shortening, 1 cup peanut butter
½ cup white sugar, 1 cup brown sugar
2 eggs, 1 tsp vanilla
3 cups flour, ½ tsp salt
2 tsp baking soda, 2 tbsp hot water
Instructions
Dissolve baking soda in hot water. Cream shortening, sugars, and eggs.
Mix in peanut butter, vanilla, and soda mixture. Stir in flour and salt.
Roll into 1-inch balls, flatten with a fork (crisscross), and bake at 350°F for 10–15 mins.
Ingredients
½ cup softened margarine, 1 egg
1½ cups light brown sugar, 1 tsp vanilla
½ cup peanut butter
1 cup quick-cooking oats, 1 cup pancake mix
1 cup salted peanuts, chopped
Instructions
Cream margarine; beat in sugar, vanilla, and egg until light.
Mix in peanut butter, oats, and pancake mix.
Shape into 1-inch balls, roll in chopped peanuts, and bake at 350°F for 10–12 mins.
Peanut Butter Cookie FAQ
Do I need to chill peanut butter cookie dough?
Usually no. If dough is very soft or the kitchen is warm, chilling 30 minutes can reduce spreading.
Why do peanut butter cookies get fork marks?
Fork marks flatten the dough so it bakes evenly and create the classic crisscross pattern.
Can I use natural peanut butter?
Yes, but cookies may spread more. If using natural peanut butter, chill the dough and avoid overmixing.
How should I store peanut butter cookies?
Store airtight at room temperature for several days, or freeze baked cookies for longer storage.
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