Peanut Butter Cookies are one of my most treasured recipes, dear—they’re so simple to make but taste like pure love in every bite. I’ve been baking these for decades, and they never fail to bring smiles to the faces of everyone who tries them.
What makes these cookies truly special is the wonderful combination of wholesome ingredients like brown sugar and seeds that give them the most delightful texture and flavor. The technique is straightforward, which means even the youngest bakers in the family can help mix and shape the dough right alongside you.
These cookies are perfect for sharing with neighbors, tucking into lunchboxes, or setting out when the grandchildren come to visit. I remember my own mother baking these for church gatherings, and now when I make them, it feels like I’m passing along a little piece of family history and warmth.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Peanut Butter Cookies
Ingredients
- 1.75 cup All-Purpose Flour
- 0.75 teaspoon Baking Soda
- 0.75 teaspoon Salt
- 1 tablespoon Seeds
- 3 tablespoon Water
- 1.25 cup Brown Sugar
- 0.75 cup Peanut Butter
- 0.5 cup Regular
- 3 tablespoon Almond Milk
- 1 tablespoon Vanilla Extract
- 0.5 cup Corn Oil
- 0.5 cup Spartan
Instructions
- Preheat oven to 375 dgrees.
- In a small bowl, combine the flour, baking soda, and salt.
- Whip the ground flax seeds and water until thick and creamy.
- In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla.
- Beat at medium speed with a hand dmixer until well blended.
- Add flax seed mixture and beat until just combined.
- Add flour mixture (and ground peanuts or chocolate chips if using) and mix until just blended.
- Drop 1 tbsp of the batter onto cookie sheets about 2 inches apart.
- Flatten slightly in a criss-cross pattern with the tines of a fork (I use a pasty cutter, and roll it across the cookies).
- Bake cookies for 10-12 minutes or until set and just beginning to brown.
- Do not overbake.
- Remove from oven and let cool on the sheet for 3-5 mintues before tranferring to a wire rack to finish cooling.
