Peanut Butter Cookies

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Peanut Butter Cookies
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  • Prep 25 min
  • Total 2 hr 35 min
  • Servings 30
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The hash mark may be one of the most prevalent symbols in modern life, but it’s been the “mark” of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It’s been in Betty’s back pocket for quite some time, and you can bet this recipe isn’t going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they’ve ever made—and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.
Updated Dec 9, 2019


  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 1 egg
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Make With
Make With
Gold Medal Flour


  • 1
    Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
  • 2
    Heat oven to 375°F.
  • 3
    Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
  • 4
    Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    Have a household full of kids? Mix up and chill the dough for up to to 24 hours ahead, cover it and refrigerate so you are ready to bake effortlessly bake on demoand. If too firm to scoop, let it stand at room temperature for about 30 minutes.
  • tip 2
    The fork crisscross is the classic way to make the distinctive look of peanut butter cookies, but you can use the bottom of a decorative juice glass like an old-fashioned cookie press.
  • tip 3
    You can use either chunky or creamy peanut butter, but look for one that doesn’t need to be stirred before measuring.
  • tip 4
    For a special treat, sandwich two of these all-time favorites together with a scoop of chocolate ice cream. Roll the edge in chopped candy bar or nuts.
  • tip 5
    For extra sparkle, roll cookie balls in coarse sparkling sugar before baking.


110 Calories, 6 g Total Fat, 2 g Protein, 12 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
6 g
Saturated Fat
1 g
5 mg
100 mg
50 mg
Total Carbohydrate
12 g
Dietary Fiber
2 g
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • The fork-tined hash mark gives homemade peanut butter cookies their distinctive look. How did this baking tradition come to be? The first instructions for making the mark on the top of peanut butter cookies was in a recipe from a 1936 Pillsbury cookbook. There was no reason given for the marking, but some bakers and food experts suggest that it serves a very practical purpose by helping the cookies bake more evenly. That’s important because the addition of peanut butter makes the dough denser and more difficult to bake thoroughly. By putting the fork-tine marks in cookie dough balls, they’re being flattened for more even baking. The result is a cookie that’s soft and chewy, with contrasting crispy edges where the marks have been formed. Get more handy tips for peanut butter cookie recipes in the How to Make Peanut Butter Cookies guide and find creative variations on the basic in Betty's best peanut butter cookies collection.
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