Go Back
–+ servings
a stack of four peanut butter cookies with criss cross tops on a dark green surface, surrounded by shelled peanuts. A glass of milk is on the side.
5 from 18 votes

Lunch Lady Peanut Butter Cookies

Created by: Fun Cookie Recipes
35 Cookies
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Peanut butter cookies, just like you remember from school! This easy recipe makes the best chewy peanut butter cookies with crispy edges.

Equipment

Hand mixer or, stand mixer
Medium cookie scoop
Cookie Sheets

Ingredients
 

  • 1 ¼ cups creamy peanut butter
  • 1 cup salted butter softened
  • 1 ¼ cups light brown sugar packed
  • ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda

Instructions

  • Line cookie sheet trays with parchment paper or silicone baking mats, and preheat the oven to 350°F/180°C while you make the dough.
  • In a large bowl using a hand mixer, or in the bowl of a stand mixer, add the butter and peanut butter and cream until smooth.
  • Add the white sugar and brown sugar, and mix until incorporated.
  • One at a time, add the eggs to the bowl, mixing well after each addition. Then mix in the vanilla extract.
  • Mix the flour and baking soda together in a small bowl with a whisk, then add the dry ingredients to the wet ingredients. Mix well until there are no dry spots, scraping the sides of the bowl as needed.
  • Use a medium cookie scoop to place balls of dough 2 inches apart on the prepared cookie sheets. The balls should be firmly packed, and you can smooth them with your hands if you want smooth edges on the cookies. Use a fork to make a cross hatch pattern in the top of each cookie, gently pressing down.
  • Bake peanut butter cookies in a preheated oven for 12-13 minutes. When done the cookies will be golden brown on the edges and no longer shiny on top.
  • Allow the cookies to cool on the sheet tray for five minutes, then transfer to a wire rack to cool completely before enjoying.

Notes

  • Store baked cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. 
  • Freeze unbaked cookie dough balls for up to three months, thaw before baking. 
  • Roll the dough into smooth balls with your hands before pressing with a fork to get perfectly round cookies.
  • If your fork is sticking to the dough, dip it in granulated sugar first. 

Nutrition

Calories: 201kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 123mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 176IU | Calcium: 16mg | Iron: 1mg