Jimmy Carter’s Grandmother’s Peanut Butter Cookies Recipe

There's something deeply nostalgic about the scent of peanut butter cookies baking in the oven—rich, nutty, and warm, with just the right touch of sweetness. These aren’t just any cookies, though. They’re a family treasure, passed down from Jimmy Carter’s grandmother, capturing the essence of Southern baking in every soft, chewy bite.

I first came across this recipe while exploring old community cookbooks, and I was immediately intrigued. With roots in Plains, Georgia, this simple cookie brings together wholesome ingredients in a way that feels both comforting and timeless. Best of all? This version skips the traditional crisscross fork marks, giving them a smooth, golden finish that melts in your mouth.

Let’s dive into why this vintage gem still holds up today.

Why You’ll Love These Peanut Butter Cookies

Get ready to discover your new go-to cookie recipe. These Jimmy Carter’s Grandmother’s Peanut Butter Cookies are easy to make, endlessly satisfying, and perfect for just about any occasion.

First off, they’re incredibly simple to make. No fancy mixers or complicated steps—just one bowl, a few pantry staples, and a quick stir is all it takes. Whether you’re a seasoned baker or a total newbie, this recipe is nearly foolproof.

They’re also wonderfully soft and chewy, with just the right amount of crisp around the edges. The lack of fork marks gives them a smooth texture and a slightly denser center, making each bite deeply satisfying and rich.

Need something that’s budget-friendly? You probably have everything you need already in your kitchen. These cookies use common ingredients—nothing fancy, nothing expensive—but they still taste like something special.

And let’s not forget how family-friendly they are. Kids love helping to roll the dough into balls (and sneaking bites along the way), and grown-ups can’t resist grabbing “just one more.” They’re ideal for lunchboxes, bake sales, or a late-night snack with a cold glass of milk.

This old-fashioned recipe has stood the test of time, and once you taste it, you’ll understand why.

Ingredient Notes

What makes these peanut butter cookies so good? It's all about the balance of ingredients—classic, simple components that work together to create a truly unforgettable cookie.

Peanut butter is, of course, the star of the show. Smooth peanut butter works best here, giving the cookies a creamy texture and consistent flavor. If you want a little extra crunch, you could experiment with chunky, but the original recipe calls for smooth.

Shortening is used instead of butter, and while that might seem old-fashioned, it's the key to the cookies’ soft, tender texture. Shortening helps them stay thick and chewy without spreading too much. If you want to substitute with butter, be aware that the cookies may come out flatter and crisper.

Brown sugar adds depth and a slight molasses flavor that pairs beautifully with the peanut butter. It also contributes to that soft and chewy texture we’re aiming for. Make sure it’s packed tightly when measuring for accurate sweetness.

All-purpose flour gives the cookies their structure. You’ll want to measure it carefully—spoon it into your measuring cup and level it off with a knife for best results. Too much flour can make the cookies dry, while too little may cause them to spread too much.

Lastly, baking soda and salt work together to lift and balance the sweetness. Don’t skip them—even a small amount plays a big role in the final taste.

You won’t need any special equipment for this recipe. Just a large mixing bowl, a wooden spoon or hand mixer, and a baking sheet. Parchment paper helps with cleanup, but isn’t required.

How to Make These Peanut Butter Cookies

Making these cookies is as easy as it gets. The steps are straightforward, and the results are downright delicious. Let’s walk through the process together.

Start by preheating your oven to 350°F. While that’s warming up, grab a large mixing bowl and cream together your shortening and brown sugar until the mixture is light and fluffy. This step sets the base for a perfectly textured cookie.

Next, beat in the peanut butter and egg. Make sure everything is well blended—you’re looking for a creamy, cohesive mixture. It should smell nutty and rich at this stage.

Now it’s time to stir in the dry ingredients. Add your flour, baking soda, and salt to the bowl, mixing until just combined. The dough will be soft but manageable, and it should pull together easily without being sticky.

Scoop out small portions of dough and roll them into balls, roughly the size of a walnut. Place them onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Unlike the classic peanut butter cookie, there’s no need to press them down with a fork—just let them bake as-is for that smooth, slightly domed finish.

Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set. They may look slightly underbaked when you first take them out, but they’ll firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.

From start to finish, you’ll be done in under 30 minutes—perfect for when you need a quick dessert fix.

Storage Options

These peanut butter cookies store beautifully, making them great for make-ahead treats or sharing with friends and neighbors.

Once fully cooled, store them in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days, though they rarely last that long in our house.

For longer storage, you can freeze the baked cookies. Just place them in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep well for up to 3 months. To enjoy, just let them thaw at room temperature—or pop one in the microwave for 10 seconds for a warm, just-baked feel.

You can also freeze the dough before baking. Roll it into balls and freeze on a baking sheet until solid, then transfer to a freezer bag. When you’re ready to bake, place the frozen dough balls on a tray and bake straight from the freezer—just add an extra minute or two to the bake time.

To reheat cookies and restore that fresh-from-the-oven warmth, a few seconds in the microwave is all it takes.

Variations and Substitutions

One of the best things about this recipe is how easily you can tweak it to fit your taste or pantry.

If you’re craving a little extra texture, add chopped peanuts or chocolate chips to the dough before baking. They give the cookies a fun twist while keeping the original flavor intact.

Looking to lighten things up? You can substitute half the shortening with unsalted butter. The result is slightly less chewy but still delicious, with a richer flavor. Just remember that butter will cause the cookies to spread more.

For a different take, try using almond butter or sunflower seed butter in place of peanut butter. The flavor profile changes, but the recipe still works beautifully—especially for those with peanut allergies.

Want to make them gluten-free? Swap the all-purpose flour for a 1:1 gluten-free baking blend. Just be sure your blend includes xanthan gum for proper texture.

And if you like your cookies a little more indulgent, press a chocolate kiss or peanut butter cup into the center of each cookie right after baking. It’s not traditional, but it’s definitely tasty.

No matter how you spin it, these cookies are a wonderful canvas for your creativity. Try a few versions and see which one becomes your new family favorite.

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