Description
These peanut butter cookies, inspired by Jimmy Carter’s grandmother’s cherished Southern recipe, are rich, tender, and full of nostalgic flavor. With a classic criss-cross pattern and melt-in-your-mouth texture, they’re the perfect blend of simplicity and tradition—ideal for sharing, gifting, or savoring solo with a tall glass of milk.
Ingredients
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually mix dry ingredients into the wet mixture until a soft dough forms.
6. (Optional) Chill dough in the refrigerator for 30 minutes for a thicker, chewier cookie.
7. Roll dough into 1-tablespoon balls and place on prepared baking sheets.
8. Press a fork into each ball to create a criss-cross pattern.
9. Bake for 9–11 minutes or until edges are golden.
10. Let cookies cool on the sheet for 2 minutes before transferring to a wire rack.
Notes
Chilling the dough is optional but highly recommended for better texture and less spreading.
For a more rustic cookie, use crunchy peanut butter instead of creamy.
These cookies freeze beautifully—both baked and unbaked—making them perfect for prep-ahead baking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
Keywords: peanut butter cookies, vintage cookie recipe, Jimmy Carter, Southern dessert