DELICIOUS OLD-FASHIONED PEANUT BUTTER COOKIES
You will love these delicious, old-fashioned peanut butter cookies! They are filled with peanuty goodness and are the perfect way to indulge in a homemade treat for a nice afternoon or after-dinner delight! This recipe is as simple as it is satisfying… with the perfect balance between sweet and salty. There is a reason why these are a fan-favorite and a recipe staple in my house!
There’s something irresistibly comforting about a classic peanut butter cookie. Whether it’s the rich, nutty flavor or the nostalgic aroma that fills the kitchen, these cookies have a special place in my heart. For me, they always bring back many memories of the holidays. Every year, we would buy one of those HUGE JIF peanut butter containers and practically use the whole thing making peanut butter cookies and buckeyes – two of my all-time favorite sweet treats! But who says that these have to only be a holiday tradition?
These classic peanut butter cookies are sure to hit the spot at all of your upcoming family gatherings, school events and fall activities! So, what are you waiting for? Grab your ingredients, get your mixer ready and get to work! Your tummy will sure thank you!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Creamy Peanut Butter – Chunky peanut butter can also we used, if you want little chunkys of nutty goodness.
- Brown Sugar – Brown sugar helps to sweeten this mixture.
- Large Egg – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groove. They allow for additional airflow helping the air to perfectly circulate around the cookies, giving the best outcome.
- In a medium bowl, mix flour and baking soda in a small bowl; set aside.
- In a standard kitchen aid mixer or similar, we will begin by creaming together butter, peanut butter and sugar, on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Cover dough and refrigerate for 20, this will allow the flavors to mend and makes the dough easier to work with. *This step can be removed but your cookies may spread thin*
- Roll dough into 1-inch balls. Roll each ball into sugar and place on prepared cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy
Classic Peanut Butter Cookies
Ingredients
Ingredients
- 1/2 Cup Unsalted Butter softened
- 1 Cup Creamy Peanut Butter
- 1 ⅓ Cups Light Brown Sugar
- 1 Large Egg
- ¾ Tsp Vanilla
- ⅔ Cup All-purpose flour
- 1 tsp Baking Soda
- 1 pinch Salt
Instructions
- Preheat oven to 350 F.
- Lightly coat a cookie sheet with cooking spray or line with parchment paper
- Mix flour, baking soda, and salt in a small bowl; set aside.
- In a standard mixer, combine butter, peanut butter and brown sugar, blend on low until smooth.
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Cover dough and refrigerate for 20, this will allow the flavors to mend and makes the dough easier to work with. *This step can be removed but your cookies may spread thin*
- Roll dough into 1-inch balls. Roll each ball into sugar and place on prepared cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy!
Baker Tips & Tricks
- Measure your flour correctly! Adding too much flour will give you dense cookies!
- You will bake the cookies until almost done – the center might look a little gooey but they will continue to cook on the baking sheet.
- Allow cookies to “rest” on cookie sheet for 5 minutes before moving to wire rack to cool completely!
- Store in an airtight container for up to a week or freeze baked cookies for up to three months!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
EASY LEMON CRINKLE COOKIES
These Lemon Crinkle Cookies come together in an hour or less and are truly the easiest thing on my blog to date! They are fluffy, soft and bursting with delicious flavor. The perfect sweet treat to wrap up the summer months!
If you are anything like me, the second spring rolls around, my kitchen is LOADED with all things lemon… I am talking lemon pasta, lemon water, lemon appetizers, and OF COURSE Lemon desserts! There is something so refreshing about a sweet and tart lemon treat on a hot spring/summer day. And yellow is my favorite color, so it is double the fun!
But with that being said… summer is quickly coming to an end, and I am holding on for dear life before everything turns to all things PUMPKIN. So, for the month of August, I will be highlighting some of my FAVORITE lemon recipes, starting with this easy and delicious cake mix recipe. And while you may be saying.. “really cake mix?” the answer is YES! Because not only is cake mix delicious, but it also makes the most fluffy and perfect cookies – EVERY. SINGLE.TIME. And I am all about creating recipes that give you a consistent outcome time after time!
So, if you are looking for the perfect “end of summer” treat or afternoon snack for your family… look no further! These EASY Lemon Crinkle cookies come together quick, combining cake mix with fresh ingredients, to get the perfect combination of fluffy cake texture with the sweet and tart lemon flavoring. They are a total hit in my house and by everyone that has tried them. So, grab your mixer, gather your ingredients and get to mixing! I promise you won’t regret it! But don’t take my word for it.. give is a try and let me know what you think!
If you try them, be sure to drop a comment and rating below! Sharing is caring and I always appreciate your love and feedback on my tasty creations!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is SO EASY to whip up!
- This recipe comes together in an hour or less!
- This recipe is LOADED with lemon flavor
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Lemon Cake Mix – Any brand will do!
- All-purpose Flour (or a gluten-free blend, if desired)
- Oil – My preference is vegetable oil, however Canola oil, Coconut oil or similar oils can be substituted here.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Lemon Zest – This will give the cookies a sweet and tart freshness.
- Lemon Juice – Freshly squeezed is preference but concentrate will also work, if you are in a pinch for time or don’t have a fresh lemon on hand.
- Powdered Sugar – This is a must for rolling the cookies and giving them that extra sweetness! Don’t have powdered sugar on hand? No worries you can make your own!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Mix together the cake mix, flour, oil, eggs, zest and lemon juice. Blend well.
- Using a cookie scoop, carefully scoop dough. Drop balls into powdered sugar and gently roll to coat.
- Drop rolled dough balls onto parchment lined cookie sheets.
- Refrigerate balls for 30 minutes or until cold to the touch. (This will help prevent too much spreading while baking)
- Bake at 350 for 10 minutes. Be careful not to overcook them or they will lose their gooey center!
- Cool on pan for an additional minute before transferring to wire rack.
- SERVE & ENJOY!
RECIPE FAQS
- How to store this recipe? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 2 months.
- To freeze the baked cookies: Once the cookies have cooled, store in an airtight container in the freezer for up to 2 months. Thaw to room temperature before serving.
- To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and freeze the balls of cookie dough. Once frozen, store the cookie dough in a freezer bag for up to 2 months. Thaw the cookie dough and bake as directed.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
EASY Lemon Crinkle Cookies
Equipment
- Kitchen Aid Mixer Not required but recommended
Ingredients
- Box Lemon Cake Mix
- 1/4 Cup Flour
- 1/4 Cup Veggie Oil
- 2 Largs Eggs
- 1 tsp Lemon Zest
- 1 1/2 Tablespoon Lemon Juice freshly squeezed
- 1/2 Cup Powdered Sugar for rolling
Instructions
- Mix together the cake mix, flour, oil, eggs, zest and lemon juice. Blend well.
- Using a cookie scoop, carefully scoop dough. Drop balls into powdered sugar and gently roll to coat.
- Drop rolled dough balls onto parchment lined cookie sheets.
- Refrigerate balls for 30 minutes or until cold to the touch. (This will help prevent too much spreading while baking)
- Once they have sat on the fridge, bake at 350 for 10 minutes. Cool on pan for an additional minute before transferring to wire rack.
Notes
