Jimmy Carter’s Grandmother’s Peanut Butter Cookies Recipe

There’s something irresistibly comforting about the scent of warm peanut butter cookies drifting through the kitchen — nutty, rich, and just a little toasty around the edges. These aren’t just any cookies, though. They’re steeped in Southern tradition and family legacy: Jimmy Carter’s Grandmother’s Peanut Butter Cookies.

I first came across this recipe while leafing through a collection of vintage Southern cookbooks at a flea market. One bite, and I knew why this was a favorite in the Carter family — tender on the inside, lightly crisp on the outside, and loaded with that deep roasted peanut flavor. Simple, nostalgic, and delightfully old-fashioned, they’ve earned a permanent place in my cookie jar.

Whether you're baking a batch for after-school snacks, holiday cookie trays, or just a quiet night with a glass of milk, these cookies check all the boxes: quick, easy, and universally loved. Let’s dig into why this heirloom recipe deserves a spot in your regular rotation.

Why You’ll Love These Peanut Butter Cookies

Get ready to fall in love with a cookie that brings together simplicity, history, and unbeatable flavor. These peanut butter cookies have more than just presidential roots — they have heart, heritage, and a melt-in-your-mouth texture that’ll transport you straight to a Southern kitchen.

First off, these cookies are ridiculously easy to make. With just a handful of pantry staples and no chilling time required, you can whip up a batch in under 30 minutes from start to finish. That’s a win in my book every time.

They’re also budget-friendly. No fancy ingredients or expensive gadgets needed — just classic, old-school baking. Perfect if you're trying to keep things delicious without spending a fortune at the store.

And let’s not forget their crowd-pleasing charm. These cookies walk that perfect line between chewy and crisp, making them a hit with kids and adults alike. Trust me, you’ll want to double the batch.

Finally, there’s the story behind them. There's something extra sweet about baking a recipe passed down from a former president’s grandmother. It’s a small slice of Americana you can taste in every bite.

Now that you're all in, let’s talk ingredients and what makes these cookies so special.

Ingredient Notes

The beauty of Jimmy Carter’s Grandmother’s Peanut Butter Cookies lies in their simplicity. Each ingredient serves a purpose, and when combined, they create the most irresistible old-fashioned cookie you can imagine.

Peanut butter is, of course, the star of the show. Use a classic creamy peanut butter for that smooth texture and balanced flavor. Natural peanut butters tend to be too oily and can affect the structure, so stick with the tried-and-true brands like Jif or Skippy for this one.

Butter brings richness and that signature cookie crumb. Unsalted is ideal so you can control the salt level, but if you only have salted on hand, just reduce the added salt a smidge. Make sure it’s fully softened — that’ll help it cream beautifully with the sugar.

Granulated sugar and brown sugar both play key roles here. The granulated sugar adds structure and a slight crispness, while the brown sugar brings moisture and a touch of caramel-like depth. Together, they create that perfect chewy-crisp balance.

All-purpose flour forms the base, binding everything together. Make sure to measure it properly — too much flour and your cookies will turn out dry and crumbly. Lightly spoon it into your measuring cup and level it off with a knife.

You’ll also need basic baking staples like baking soda, salt, vanilla extract, and an egg. These may seem small, but they each help create the classic texture and flavor we’re going for.

No fancy equipment needed here — just a hand mixer (or a good ol’ wooden spoon and some elbow grease), a cookie sheet, and a fork for making those iconic crisscross marks.

How to Make These Peanut Butter Cookies

Making these cookies is a breeze, and you’ll be amazed at how quickly they come together. Just a few easy steps, and you’ll be pulling golden-brown cookies out of the oven before you know it.

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. While that heats up, grab a medium mixing bowl and cream together your softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with a hand mixer.

Next, mix in the peanut butter, egg, and vanilla extract. Keep beating until everything is fully incorporated and the mixture looks smooth and glossy. At this point, the dough should smell downright irresistible — nutty and rich with a hint of sweetness.

Now it’s time to add your dry ingredients: flour, baking soda, and salt. Mix on low speed or by hand just until no streaks of flour remain. The dough will be soft but not sticky, perfect for rolling.

Scoop tablespoon-sized balls of dough and roll them between your palms. Place them on your prepared baking sheet, leaving a couple inches between each one. Use a fork dipped in sugar to press a crisscross pattern onto each cookie — not only is this a classic touch, but it also helps the cookies bake evenly.

Bake for 10–12 minutes or until the edges are just turning golden. They might look slightly soft in the center, but don’t worry — they’ll firm up as they cool. Let them sit on the baking sheet for 2 minutes before transferring to a wire rack.

From start to finish, you’re looking at just about 30 minutes. These cookies come out beautifully golden, soft in the middle, and perfectly crisp around the edges — just like Grandma Carter used to make.

Storage Options

Once baked, these cookies store like a dream, making them great for make-ahead treats or lunchbox snacks.

Store cooled cookies in an airtight container at room temperature for up to 5 days. Tuck in a slice of bread to help them stay soft and chewy.

You can also freeze the baked cookies. Let them cool completely, then layer them in a freezer-safe container with parchment paper between each layer. They’ll keep for up to 3 months. Just let them thaw at room temperature when you're ready to enjoy.

Want to freeze the dough instead? Absolutely. Roll the dough into balls, flatten slightly with a fork, then freeze on a tray. Once solid, transfer to a zip-top freezer bag. Bake straight from frozen — just add an extra 1–2 minutes to the bake time.

To reheat, a quick 10 seconds in the microwave will revive that just-baked softness. Warm cookies and a cold glass of milk? Heaven.

Variations and Substitutions

This recipe is a classic, but it’s also super adaptable. Feel free to get creative or tweak it to suit your pantry and preferences.

Try using chunky peanut butter instead of creamy for a little extra crunch. It adds a fun texture that pairs beautifully with the soft cookie base.

If you're baking for someone with a peanut allergy, you can sub in almond butter or sunflower seed butter. Just note that the flavor will be slightly different, and you may need to adjust the sugar slightly depending on the brand.

Want to make it gluten-free? Use a 1:1 gluten-free baking flour blend. These cookies adapt well and still turn out soft and chewy.

Add a twist by mixing in a handful of mini chocolate chips, chopped roasted peanuts, or even a drizzle of melted chocolate over the top. A sprinkle of flaky sea salt before baking also adds a delicious salty-sweet edge.

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