Because "classic" doesn't always mean "boring."

Peanut Butter Cookies via

I hadn't had these in years, but they tasted just as I remembered. And luckily, they come together exceptionally fast.


1/2 cup unsalted butter, softened

1/2 cup peanut butter*

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup all-purpose flour

1 cup peanut butter chips (optional)

*There is a time and a place for all-natural peanut butter. This is not it. I recommend using classic Skippy Creamy.


  1. Preheat oven to 350 degrees. In a medium bowl, cream together butter and peanut butter using a hand mixer. Beat in the two sugars until light and fluffy, about 3 minutes.
  2. Beat in the remaining ingredients until just combined. Fold in the peanut butter chips (optional) with a spatula. 
  3. Place dough in the freezer while you cover two baking sheets with parchment paper or cooking spray. 
  4. Remove dough from freezer. Arrange heaping tablespoon-sized balls a few inches apart on the prepared baking sheets. Use a fork to lightly press down the dough in a criss-cross pattern.
  5. Bake the cookies for 8-11 minutes, or until lightly golden brown and just set on the edges. Let cool for a few minutes on baking sheets before tasting.

Recipe adapted from Food52.

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