This recipe for the perfect peanut butter cookies comes from the classic The Joy of Cooking, America’s baking bible. I inherited my copy from my mother, who had received it from hers, and although I’d never baked from it before, I’ve always felt deeply attached to it. It feels like a small piece of family history sitting on my shelf.
When I found my late mother’s handwritten star next to the peanut butter biscuit recipe, I knew I had to make it. I accidentally left out half a cup of brown sugar the first time, but the cookies still turned out beautifully crisp and full of peanut flavour.
This version uses both brown and white sugar for balance. The recipe is from my 1952 edition, with metric conversions added for accuracy.
I have never made anything from it, but have read bits and pieces and use it more as a reference book. I am, however, rather emotionally attached to it. It makes me feel like I have a little piece of my mom on my bookshelf.
I also made a version with cashews: Cashew nut butter cookies, butter shortbread
FAQs for perfect peanut butter cookies
Can I use natural peanut butter?
Yes, but stir well before using. The texture may be slightly crumblier, so chill the dough if it feels too soft.
How do I make these cookies chewier?
Use more brown sugar than white sugar. It adds moisture and a soft centre.
Why do you press peanut butter cookies with a fork?
The dough is dense and doesn’t spread much, so flattening helps them bake evenly.
Can I make them gluten-free?
You can substitute the flour with a gluten-free blend that includes xanthan gum for structure.
What’s the best peanut butter for baking?
Smooth peanut butter gives an even texture, while crunchy peanut butter adds more bite. You can choose one with no added sugar or palm oil for better flavour.
The recipe below is now the original recipe from the book and I have re-tested these based on this recipe. They came out perfectly. If there have been discrepancies in the past it is likely because Americans don’t weigh their ingredients when baking which is not at all accurate.
If you bake these, tag me on Instagram or share them on Pinterest. I’d love to see your version of this Joy of Cookingclassic.
*Pro Tip – Add toasted milk powder to the recipe to bring out a delicious nutty brown butter flavour. 1-2 Tablespoons will do the trick.
- ½ cup 115 grams butter, softened
- ½ cup 100 grams brown sugar
- ½ cup 100 grams white sugar
- 1 free-range egg
- 1 cup 250 grams peanut butter (smooth or crunchy)
- ½ tsp vanilla extract
- 1½ cups 190 grams all-purpose or cake flour
- ½ tsp baking powder or bicarbonate of soda
- ½ tsp salt
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Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
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Beat the butter and both sugars until light and creamy.
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Add the egg and beat for another minute.
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Mix in the peanut butter and vanilla extract until smooth.
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Sift the flour, baking powder, and salt. Fold into the batter until just combined.
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Roll into 3 cm (1-inch) balls and place on the tray.
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Press each cookie gently with a fork in one or two directions for the classic pattern.
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Bake for 10–15 minutes until light golden brown.
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Cool on a wire rack.
Pro Tip
Add 1–2 Tbsp toasted milk powder to enhance the nutty, brown-butter flavour. For extra crunch, stir in chopped roasted peanuts before baking.
Storage Instructions
- Store in an airtight tin at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months; defrost at room temperature.
- To freeze dough, divide and roll into balls and freeze on a tray, then store in a zip bag. Bake from frozen, adding 2 minutes to the time.
Servings: 12
A few other biscuit recipes you might like:
Shortbread biscuit balls with a chocolate middle
Alison Roman’s salted butter & chocolate chip shortbread cookies
Vanilla snap cookies
Peanut butter shortbread
Airfryer choc chip cookies
White chocolate, cranberry & pecan nut cookies
Espresso chocolate chip cookies
Easy ginger & honey biscuits
My best-ever baking recipes on Drizzleanddip
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