Irresistible Peanut Butter Cookies

Total Time
7mins
Prep 0 mins
Cook 7 mins

Courtesy of Crisco®

Ingredients Nutrition

  • 34 cup Jif® Creamy Peanut Butter
  • 12 stick Crisco® All-Vegetable Shortening Sticks or 12 cup Crisco® All-Vegetable Shortening
  • 1 14 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 34 cups all purpose Pillsbury BEST® All Purpose Flour
  • 34 teaspoon baking soda
  • 34 teaspoon salt

Directions

  1. HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
  3. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Most Helpful

I have made this recipe many times, and through tweaking each time, I have found that I receive the best results by using a whole cup of peanut butter, half Crisco, half butter, and decrease the amount of salt used to to 1/2 teaspoon. These cookies are wonderful---soft, chewy and not too sweet. A favorite of my family.

Lynn in MA April 23, 2013

I just love this recipe, thank-you for having it on this site! I know that Jif has the recipe on the back of their peunut butter jars, but I had a different brand in the house, so I didn't have the recipe.
I followed this recipe to a "T" and it turned out spectacular, "like usual" there is just something about using crisco that just makes these cookies amazing. I prefer baking time 7 minutes, the cookies are completely moist at that time.
Wonderful recipe!

Michele December 03, 2010