Honey, there’s nothing quite like the smell of fresh peanut butter cookies baking in the oven to make a house feel like home. These beauties have been my go-to recipe for decades because they deliver that perfect balance of sweet and salty that makes folks come back for seconds (and thirds, if I’m being honest!).
The secret to these cookies is using both crunchy peanut butter and the right balance of white and brown sugars – that’s what gives them their tender crumb and rich, deep flavor. Don’t skip that classic fork pattern on top either; it’s not just for looks, it helps them bake evenly and gives you those lovely crispy edges we all love.
These cookies are perfect for everything from school bake sales to Sunday dinners with the grandkids. Pack them in lunch boxes, serve them with a tall glass of cold milk, or wrap them up pretty for the neighbors – they’re guaranteed to put a smile on anyone’s face.
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Peanut Butter Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup crunchy peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
Instructions
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
