Old-Fashioned Peanut Butter Cookies
Submitted by Roger
Old-fashioned peanut butter cookies with crisp edges and a soft, chewy center. Chunky or smooth peanut butter, both sugars, and the classic fork-press crosshatch on top.
YIELD
16 servingsPREP
30 minCOOK
15 minREADY
45 minThese peanut butter cookies keep things classic with both brown sugar and white sugar in equal measure, which gives the cookie its proper old-school texture: crisp on the outer ring, slightly chewy in the middle. The chunky-or-smooth peanut butter call is yours; chunky leaves visible bits of nut for a more rustic bite, smooth gives a uniform crumb.
Don’t skip the chill if your dough feels slack. A short rest in the fridge firms it up so the cookies don’t spread thin and crisp into wafers. The traditional fork-press crosshatch isn’t just decoration; it flattens the dough balls so they bake through without thick raw centers. For a holiday version, swap the crosshatch for a candied cherry pressed into the top before baking, or dip the fork in coloured sugar between presses.
Pro Tips
- Pull the cookies when the edges are barely golden and the centers still look slightly underdone; they firm up as they cool on the rack.
- Beat the margarine and peanut butter until truly smooth before adding the sugars, otherwise the cookies bake up streaky.
- If you use natural peanut butter, stir it well first; oil separation throws off the dough texture and the cookies spread too much.
- Cool fully on a wire rack before stacking, or trapped steam softens the crisp edges.
Variations
- Swap margarine for unsalted butter for a richer, more buttery cookie and cut the salt to a pinch.
- Press a chocolate kiss into each warm cookie straight from the oven for a thumbprint twist.
- Use crunchy almond butter in place of peanut for a cousin cookie with a slightly drier crumb.
Ingredients
Directions
Stir first four ingredients; set aside.
In a large bowl with mixer at medium speed, beat margarine and peanut butter until smooth.
Beat in sugars until blended, then eggs and vanilla.
Add flour mixture; beat until well blended.
If necessary chill dough.
Shape into 1inch balls. Place 2 inches apart on ungreased cookie sheets.
Flatten slightly and decorate with candied cherries if needed, or flatten with fork dipped in coloured sugars if desired.
Bake in 350℉ (180℃) oven 12 minutes, or until lightly browned.
Remove from cookie sheets and cool on a rack.
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