Peanut Butter Cookies – The Classic

peanut butter cookies
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  • Yield : 5 dozen
  • Servings : 60
  • Prep Time : 1:10 h
  • Cook Time : 12m
  • Ready In : 1:22 h

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Sugars

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


Who doesn’t love classic peanut butter cookies?

Not too sweet, with that rich can’t miss flavor of peanut butter, these peanutbutter cookies are a treat for kids and adults alike.

Classic Peanut Butter Cookies



  • 1 cup shortening, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt


Step 1

Preheat the oven to 350°F.

Step 2

In a large bowl, cream together the shortening, sugars, eggs, and vanilla until thoroughly mixed. (Editor’s note: While Amish cooks would not have an electric mixer, one can be used for this recipe on the lowest setting.) Stir in the peanut butter, flour, baking soda, and salt. The batter will be thick and should be stirred vigorously with a wooden spoon or kneaded with your hands in the bowl until everything is thoroughly mixed. Chill the dough for 1 hour.

Step 3

Remove the dough from the refrigerator. Shape the dough into 1 1/2-inch balls and place 3 inches apart on ungreased baking sheets. Press each cookie with the back of a floured fork to make a crisscross pattern on top. Bake until the edges are brown, 12 to 14 minutes.

Step 4

Remove from the oven and leave on the baking sheet for a few minutes before transferring to a cooling rack and then put into sealed containers.

Step 5

These cookies will stay fresh for up to 5 days. Makes 5 dozen cookies.

Baking Tip:

  • When rolling out cookie dough, sprinkle the surface with powdered sugar instead of flour. Too much flour can make the dough heavy.
  • If you want to give your cookies a bit of crunch, add 1/2 cups of chopped peanuts to the batter.

Press the tops of the cookies with a fork to get that classic peanut butter cookie look:

making peanut butter cookies

The recipe comes from a wonderful cookbook full of authentic Amish baking recipes called The Amish Cook’s Baking Book. We were given permission to reprint it here on

The author, Lovina Eicher, says this about her peanut butter cookie recipe.

“My mom used a different peanut butter cookie recipe. However, when I tried this recipe for the first time I furnished a container of them for church. I had so many people ask me for the recipe and received so many compliments that I like this one, too. When baking, I prefer to use creamy peanut butter.”

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peanut butter cookies

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