Lunch Lady Peanut Butter Cookies
Bring back the nostalgia of your childhood with these Lunch Lady Peanut Butter Cookies. Easy and tasty ingredients help these cookies come together quickly and will remind you of a simpler time!
A CLASSIC PEANUT BUTTER COOKIE
One thing that I miss about being in school is some of the desserts that we had and that includes these Lunch Lady Peanut Butter Cookies. These were one of my absolute favorite cookies (still are!) and I could eat them every single day. Luckily they are super easy to make at home with pantry staple ingredients and come together in no time. They are fun, tasty and super easy and everyone absolutely loves them. If you feel like taking a trip down memory lane, then you have to make this Lunch Lady Peanut Butter Cookie Recipe.
FREQUENTLY ASKED QUESTIONS:
Like the old time cookies, these are crisp on the outside and slightly soft in the center. The perfect combination when it comes to Peanut Butter Cookies.
Absolutely! You could definitely add some mix-ins! Some that we have added in the past include: chocolate chips, peanut butter chips, chopped peanuts and Reese’s Pieces.
Yes! Personally I am a fan of crunchy peanut butter so I am all for this substitution.
The most common answer to this is that you are taking them out of the oven too soon. You want to make sure that they are golden and crispy on the outside before you take them out. They will keep baking for a few minutes as well once they are removed.
This is to make the iconic criss cross pattern in the cookie. When you see that criss cross pattern, you automatically know it’s a peanut butter cookie!
These can be stored in an airtight container or ziptop bag at room temperature where they will keep for up to 5 days. They can also be frozen. Place cooled cookies in a freezer container or bag and they will keep for up to 3 months. You can freeze before or after baking, you can bake right from frozen, just add a few minutes to baking time. To defrost, remove from the freezer to the countertop until thawed.
INGREDIENTS NEEDED TO MAKE LUNCH LADY PEANUT BUTTER COOKIES: (FULL RECIPE AT THE BOTTOM OF THE POST)
- creamy peanut butter
- salted butter, softened
- light brown sugar
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- baking soda
HOW TO MAKE LUNCH LADY PEANUT BUTTER COOKIES:
Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside. In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the peanut butter with the butter until smooth.
Add the brown sugar and granulated sugar to the stand mixer.
Mix it in until combined.
Add the eggs one at a time making sure it’s fully mixed in before adding in the next.
Stir in the vanilla.
In a small bowl stir together the flour and baking soda.
Add it to the wet mixture.
Stir it in until combined with until there are no dry patches. Scrape down the sides as needed.
Place 2 tablespoons worth of dough about 3-inches apart on the prepared sheet trays. Using a fork, make a cross-hatch pattern in the cookie dough, gently pressing down the cookie dough.
Bake for 12-13 minutes until golden brown and they no longer appear glossy on the outside. Let cool on the sheet tray for 5 minutes, transfer to a wire rack to cool completely.
Grab a glass of milk, dunk your cookie and reminisce about the good old days!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Lunch Lady Peanut Butter Cookies
Ingredients
- 1 ¼ cups creamy peanut butter
- 8 ounces salted butter softened
- 1 ¼ cups light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
- In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the peanut butter with the butter until smooth.
- Add the brown sugar and granulated sugar to the stand mixer.
- Mix it in until combined.
- Add the eggs one at a time making sure it’s fully mixed in before adding in the next.
- Stir in the vanilla.
- In a small bowl stir together the flour and baking soda.
- Add it to the wet mixture.
- Stir it in until combined with until there are no dry patches. Scrape down the sides as needed.
- Place 2 tablespoons worth of dough about 3-inches apart on the prepared sheet trays. Using a fork, make a cross-hatch pattern in the cookie dough, gently pressing down the cookie dough.
- Bake for 12-13 minutes until golden brown and they no longer appear glossy on the outside. Let cool on the sheet tray for 5 minutes, transfer to a wire rack to cool completely.
Notes
- They can be frozen, see above on how to do that.
- Mix-ins can be used, see some ideas above.
- You can use crunchy peanut butter if you’d like.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
