Old-Fashioned Peanut-Butter Cookies

Photo by Victor Schrager
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  • Makes 36 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 133 calories
    • Calories 66 calories from fat
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 12 mg
    • Sodium 168 mg
    • Protein 4 g
    • Carbohydrate 14 g
    • Sugar 13 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 4 mg


  1. Check 2cups creamy peanut butter (not the all-natural variety)
  2. Check 1 1/2cups granulated sugar
  3. Check 1/2cup packed light brown sugar
  4. Check 2 large eggs
  5. Check 2teaspoons baking soda
  6. Check 2teaspoons pure vanilla extract
  7. Check 1/2teaspoon kosher salt


  1. Heat oven to 350° F.
  2. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
  3. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
  4. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.