An epicurean adventure to: The United States of America
There are so many good things to say about this eggless, old-fashioned peanut butter cookie recipe; velvety, melt-in-the-mouth, easy to make and just a touch of saltiness for depth.
These cookies have that perfect in-between texture, somewhere between crunchy and soft.
We've got to hand it to those clever American cooks of the early 1900s for coming up with the iconic peanut butter cookie. The classic PB cookie was born in the US alongside the growing peanut butter craze, and what a perfect pairing they dreamed up!
Though we now have endless variations, nothing beats an old-fashioned PB cookie in all its nostalgic, peanutty glory - so, thanks America, for bringing these delicious peanut butter cookies to the world!
For more cookie recipes, try these really decadent coffee cookies or these South African condensed milk cookies. No brown sugar in the house? No problem, this chocolate chip cookies without brown sugar recipe to the rescue!
- Fast facts - United States of America
- What's to love about this recipe
- Key ingredient notes and substitutions
- How to make these cookies dairy-free:
- How to make this recipe
- Top tip
- Decoration and serving suggestions
- Storage suggestions
- More recipes with peanuts
- More recipes from the US
- More cookie recipes you might enjoy
- Top tip
Fast facts - United States of America
|Location||The United States of America is located in North America, bordered by Canada to the north and Mexico to the south.|
|Language||English is the primary language spoken in the United States. However, due to its diverse population, numerous other languages are also spoken across the country.|
|Population||Circa 331 million people.|
|Trivia||Crater Lake claims the crown as the deepest lake in the United States and the ninth deepest worldwide, with a depth of 592 meters - ample to submerge six stacked Statues of Liberty!|
What's to love about this recipe
- These easy peanut butter cookies are huge crowd-pleasers and a reliable staple of the biscuit tin.
- It's a fool-proof, straightforward recipe using simple ingredients that's perfect for getting the kids involved in baking.
- There's no need to flour the work surface or use cookie cutters. Simply roll the dough into balls and use a fork to press a pattern into the tops for that classic criss-cross pattern of a Pillsbury-style cookie.
- Egg-free, ideal for people with an egg allergy.
- Crunchy, yet velvety texture.
- These are substantial, filling cookies due to the protein kick you get from the peanut butter.
- The recipe delivers 24 regular-sized cookies (if you can stop yourself from eating the raw cookie dough!)
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of the post for the complete list of ingredients and the full recipe.
We prefer unsalted in this recipe to better control the saltiness, as peanut butter naturally contains some salt already.
If you are using salted butter, cut the added salt in half.
For easier creaming with the sugars, ensure the butter is at room temperature and softened before use.
Top tip: To soften hard butter from the fridge, speed up the process by heating a glass bowl with an inch of water in the microwave, until the water boils. Throw the water out and turn the bowl upside down over the butter for a few minutes.
Use equal amounts of caster sugar and soft brown sugar. You can swap the caster sugar for regular white sugar.
Top tip: You can make your own castor sugar very easily by just whizzing some normal granulated sugar in a food processor. The consistency needs to be somewhere between granulated sugar and icing sugar.
We like crunchy, natural peanut butter without palm oil, but use whichever you love - smooth peanut butter absolutely works here too!
Additional variations (optional)
- Add 100g of milk, white or dark chocolate chips.
- Add 50g chopped peanuts.
How to make these cookies dairy-free:
These peanut butter cookies already don't contain any eggs, but to make them completely dairy-free you can replace the butter in this recipe with plant-based butter.
How to make this recipe
Thoroughly cream together the butter, caster sugar, brown sugar and a teaspoon of vanilla extract until completely lightened in colour and fluffy in texture.
Add the smooth or crunchy peanut butter and continue beating until fully incorporated.
You can use an electric hand mixer or a stand mixer for this step.
In a separate large bowl, sift together the dry ingredients (all-purpose flour, bicarb and salt) and combine with the optional chocolate chips or chopped peanuts if using.
Add the dry mixture to the creamed wet ingredients and stir together with a spatula or wooden spoon until thoroughly combined.
The dough will be quite stiff. Keep stirring until all traces of flour have been fully incorporated.
Prepare two baking sheets with parchment paper or silicone mats.
Roll spoonfuls of dough into balls slightly smaller than a golf ball. Evenly space them across the trays, leaving about 3 inches between the cookie dough balls to allow room to expand.
Using a cookie scoop to measure out portions is helpful here.
Use a fork to press down on each ball, making indentations. Press again perpendicular to create a crisscross pattern. Avoid pressing too hard or they will become too flat.
For best results, chill the cookie sheet in the fridge for at least 10 minutes so the cookies firm up - longer is fine.
Preheat the oven to 180°C/356F/gas mark 4.
Once the cookies are chilled, bake for 13 minutes in the preheated oven. All ovens are different, so keep an eye on them in the last few minutes. You're looking for a light golden brown top.
Allow the cookies to cool slightly on their trays for 10 minutes before moving them onto a wire cooling rack to cool down completely.
These classic peanut butter cookies have a rustic, homemade look. However, if you want picture-perfect round cookies without cracks on the sides, gently pinch together any cracks that may have formed as you pressed down on them with the fork.
Decoration and serving suggestions
- Drizzle with melted chocolate.
- Dip half of each cookie in chocolate for extra indulgence.
- Sprinkle chopped peanuts over before they go into the oven. You will need to press them down slightly to make the peanuts stick to the tops of the cookies.
- Spread a scoop of your favourite ice cream between two freshly baked peanut butter cookies to create an ice cream cookie sandwich.
- Serve with a tall glass of milk or a nice, strong, freshly brewed cup of coffee.
These cookies will keep well in an airtight container for up to a month.
Freeze for up to 3 months. Separate layers of cookies with baking paper in an airtight container.
To defrost, simply remove the cookies from the freezer a few hours before you want to enjoy them.
Peanut butter cookie dough is quite dense. Adding these grooves to the top of the cookies will help them bake more evenly.
This usually happens with over-mixing.
When you combine the dry with the wet ingredients, only mix until you can no longer see any specs of flour, then stop. Use hand mixing for this step. The dough will be too heavy for your electric mixers and you might damage them.
We would highly recommend it. It keeps the cookies in a nice shape and helps avoid any spreading while they're in the oven.
More recipes with peanuts
More recipes from the US
More cookie recipes you might enjoy
Old Fashioned Peanut Butter Cookies (eggless)
- 125 gram unsalted butter - room temperature
- 90 gram castor sugar
- 90 gram soft brown sugar
- 1 teaspoon vanilla extract
- 200 gram peanut butter - crunchy or smooth
- 200 gram plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt - only add half a teaspoon if you're using salted butter
- 100 grams chocolate chips - optional
- 50 grams chopped peanuts - optional
- Thoroughly cream together the butter, caster sugar, brown sugar and teaspoon of vanilla extract until completely lightened in colour and fluffy in texture. You can use a hand mixer or a stand mixer for this step.
- Add the peanut butter and continue beating until fully incorporated.
- In a separate bowl, sift together the flour, bicarbonate of soda and salt. Optional: Combine with the chocolate chips or chopped peanuts if using.
- Add the dry mixture to the creamed wet ingredients and stir together with a spatula or wooden spoon until thoroughly combined. The dough will be quite stiff. Keep stirring until all traces of flour have been fully incorporated.
- Prepare two baking sheets with parchment paper or silicone mats.
- Roll spoonfuls of dough into balls slightly smaller than a golf ball. Evenly space them across the trays, leaving about 3 inches between each cookie to allow room to expand.
- Use a fork to press down on each ball, making indentations. Press again perpendicular to create a crisscross pattern. Avoid pressing too hard or they will become too flat.
- Chill the trays in the fridge for at least 10 minutes so the cookies firm up - longer is fine.
- Pre-heat the oven to 180C/356F/gas mark 4.
- Once the cookies are chilled, bake for 13 minutes in the preheated oven. All ovens are different, so keep an eye on them in the last few minutes. You're looking for a light golden top.
- Remove the cookies from the oven and leave them to rest on the trays for 10 minutes. After 10 minutes, transfer them to a wire rack to cool.
Top tipThese cookies have a rustic, homemade look. However, if you want picture perfect round cookies without cracks on the sides, gently pinch together any cracks that may have formed as you pressed down on them with the fork.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.