Once in a while I am reminded that although I included a recipe in one of my two cookbooks, I have not published the recipe on my blog. My bad, I know! Anyway, thanks Leslie C. for bringing my attention back to this recipe. I make these cookies with regularity. But because I have the recipe in written form, I just naturally grab my cookbook and go from there.

Anyway – this is just an old fashioned cookie recipe. One that I have been making for decades. And yes I have other peanut butter cookie recipes on this site. But when I want just a simple, take me back to the days of building cookies for my kids sort of cookie, this is the recipe I use. And for very good reasons. These cookies are simple to make, the texture is perfect, and they taste like peanut butter. Simple as that! Hope you enjoy this classic.

And sorry about no picture. I would have made a batch of these cookies and taken a picture, except we are low on peanut butter. And I didn’t want to make a special trip to the grocery store. Not with coronavirus lurking behind every corner. Besides, you know what peanut butter cookies look like. Your imagination will undoubtedly do better justice to these little darlings than I could provide with my slap hazard camera technique. I may have a few redeemable skills, but photography sure isn’t one of them! Stay healthy everyone – and keep baking.

Update: As you can now see, I have added a picture of these peanut butter cookies. After having written this post, I couldn’t stand it. I used the last of our peanut butter to build a batch. But it was worth it. And they are still as good as I remembered.

½ c. butter, room temp. (You can use soft shortening if you prefer, or half butter, half shortening)

½ c. peanut butter, smooth or crunchy (not natural style)

½ c. granulated sugar

½ c. brown sugar (packed)

1 egg

½ tsp. vanilla

1¼ c. unbleached all-purpose flour

½ tsp. baking powder

¾ tsp. baking soda

¼ tsp. salt

Cream the butter, peanut butter, granulated sugar, and brown sugar together until smooth. Mix in the egg and vanilla.

Whisk the flour, baking powder, baking soda, and salt together. Gradually add to the butter mixture, beating well after each addition.

Using a medium sized ice cream scoop, drop balls of dough, 2 inches apart, onto a very lightly greased baking sheet. Flatten each in a crisscross pattern with the tines of a fork.

Bake 8 to 10 minutes in a pre-heated 375 degree oven. Do not overbake. As soon as cracks appear on the surface of the cookie, they are done.

Remove from oven and cool completely on a wire rack. Store in an airtight container. Recipe easily doubles.