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Not all peanut butter cookies are the same. I have vivid childhood memories of baking peanut butter cookies with my mother and brother, pressing the classic crisscross pattern into each cookie with a fork before placing them on the sheet. Ours always turned out soft, and to this day a soft, perfectly peanutty cookie is my favorite.
There are crunchy versions that I enjoy when they deliver bold peanut flavor, but many fall short—dry and faint on peanut taste. One of the best recipes I’ve found is an Amish family recipe featured here. These cookies strike the right balance of peanut butter flavor and soft texture.
For this recipe, rolling the dough balls in white granulated sugar creates a light, sweet crust that contrasts nicely with the tender interior. Some people prefer brown sugar, but white sugar works best here to highlight the peanut flavor.
This recipe was shared by an Amish woman in Utica, Minnesota, and appears in the book Amish Cooks Across America. Utica is home to a growing Amish community in southeast Minnesota. This is a classic peanut butter cookie with the right amount of peanut taste and a soft, tender texture. While some prefer the fork-crisscross look of traditional cookies, these are shaped into sugar-coated balls for a slightly different finish.
Peanut Butter in Amish Kitchens
Peanut butter is a staple in many Amish homes. Homemade peanut butter is commonly ground and sold at local Amish stores, often with less sugar and a looser texture than commercial brands. That fresh peanut taste comes through in baking. In Amish cooking, peanut butter is used frequently in cookies, breads, and simple sandwiches. It’s affordable, stores well, and provides a quick source of protein.
Creamy vs. Crunchy?
I personally prefer crunchy peanut butter for this recipe. The small peanut pieces add texture and make the cookie feel more substantial. If you favor creamy peanut butter, it will work fine too—choose what you enjoy. If you want to experiment, adding chocolate chips or a bit of cocoa can create a delicious chocolate-peanut combination.
Peanut Allergies
Peanut allergies appear to be relatively uncommon in many Amish communities, so peanut-based products remain popular. Alternative spreads like almond butter or sunflower butter are less common in traditional Amish pantries.
If you’re short on time, this cookie batter can be baked as bars in a 9 x 13-inch pan. Press the batter evenly into the pan and bake at 350°F until set. Bars bake more quickly and save time while delivering essentially the same flavor.
Most Amish cooks mix dough by hand with a wooden spoon, but you can use a stand mixer if you prefer. Whether you use light or dark brown sugar is up to you—dark brown sugar gives a slightly richer taste.
These cookies store well in an airtight container for up to a week and freeze nicely. They may crumble a bit after thawing but retain their flavor.
FAQ
Yes, lard is still used in many Amish kitchens because it produces flaky, flavorful baked goods. This peanut butter cookie recipe calls for lard for a richer texture. If you prefer or don’t have lard, vegetable shortening like Crisco will work as a substitute.
Chilling cookie dough improves flavor and texture. Overnight chilling is ideal, but even an hour or two in the refrigerator helps the ingredients meld and yields a better cookie.
Yes, chocolate chips complement peanut butter beautifully. Add a half cup of chocolate chips to the dough for a chocolate-peanut variation.
Add 1/3 cup cocoa powder and 1/2 cup chocolate chips to the base recipe for a rich, chocolaty cookie that tastes like a peanut butter cup.
Yes. For a hint of maple, add up to 1/2 cup pure maple syrup to the dough, adjusting other sweeteners to taste.
More Amish Peanut Butter Recipes
Prize-Winning Peanut Butter Lovers Cake
Peanut Butter Bread
Pull-Apart Peanut Butter Coffeecake
Peanut Butter Spread
Full Recipe
Amish Peanut Butter Cookies
Ingredients
- 1 cup lard
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 cup peanut butter
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon vanilla
- 3 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the lard, sugar, and brown sugar until light and fluffy.
- Mix in the eggs, peanut butter, salt, baking soda, vanilla, and flour. Stir until well combined.
- Form the dough into 1-inch balls and roll each ball in white granulated sugar.
- Place the balls on cookie sheets and flatten them slightly with your hand or a fork.
- Bake until the cookies are lightly browned at the edges, about 10–12 minutes. Allow to cool on a rack.