Old-School Cafeteria Peanut Butter Cookies

If you grew up with those big, soft peanut butter cookies from the school lunch line, this recipe will take you right back. They are thick, tender in the middle, lightly crisp at the edges and packed with peanut butter flavor. The classic fork crisscross on top is a must.

Why You Will Love This Recipe

• Soft, thick and chewy every time
• Nostalgic school cafeteria flavor
• Simple pantry ingredients
• Great for bake sales and lunch boxes
• Freezes beautifully

Recipe at a Glance

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 24 cookies

Ingredients

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• Extra sugar for rolling

Ingredient Notes

• Peanut butter: use regular creamy peanut butter, not natural, for the classic texture.
• Butter: soft but not melted so the cookies keep their thickness.
• Brown sugar: keeps the centers soft and chewy.

How to Make Old-School Cafeteria Peanut Butter Cookies

1. Heat the oven. Preheat to 350°F (175°C) and line baking sheets with parchment.
2. Cream the base. Beat the butter, peanut butter and both sugars until light and creamy, about 2 minutes.
3. Add eggs and vanilla. Beat in the eggs one at a time, then the vanilla.
4. Add dry ingredients. Mix in the flour, baking soda and salt on low just until a soft dough forms.
5. Shape and press. Roll into 1 1/2-inch balls, roll in sugar, place on the sheet and press a crisscross with a fork.
6. Bake. Bake 10 to 12 minutes until the edges are set and the centers still look soft. Cool 5 minutes on the pan.

Tips for Success

• Pull them early for the softest cookies.
• Chill the dough 30 minutes if your kitchen is warm.
• Dip the fork in sugar so it does not stick.

Variations

• Dip half of each cookie in melted chocolate.
• Add 1 cup chocolate chips or chopped peanuts.
• Sandwich two cookies with peanut butter frosting.

What to Serve and Storage

Serve with a cold glass of milk. Store in an airtight container for up to 5 days or freeze baked cookies for up to 3 months.

FAQs

Why are my cookies flat?

The butter was too soft or the dough was too warm. Chill the dough before baking.

Can I use crunchy peanut butter?

Yes, it adds nice little bits of peanut.

Can I freeze the dough?

Yes, freeze dough balls and bake from frozen, adding 1 to 2 minutes.

Final Thoughts

These Old-School Cafeteria Peanut Butter Cookies are simple, soft and full of memories. One batch and everyone will ask for more.