Chewy delicious Jif Peanut Butter Cookies. These irresistible classic cookies have so many mix in options, you’ll never have the same peanut butter cookie twice.
People go nutty for peanut butter! Especially when it’s baked into treats like Peanut Butter Chocolate Chip Cookies and Peanut Butter Sheet Cake.
Why this Recipe Works
So often on my blog I share recipes that were given to me from family and friends.
And many times I find out that one of our favorite “family” recipes originated from the back of a soup can, cereal box or in this case, jar of peanut butter!
My family has been making the Jif Peanut Butter Cookie recipe for years.
I’m curious what your favorite cookie is, and where you got your recipe. Did you create it yourself, or did it come from a brand’s packaging? (like our Nestle Toll House Cookies??)
What I love about these Jif Peanut Butter Cookies–
- So chewy!
- No chill dough!
- Solid recipe that can have extra mix-ins added!
If you love this recipe, you’ve got to try our chewy fluffernutter cookies and our easy Impossible Coconut Pie recipe!
Ingredient Notes
- Peanut Butter. Even though this recipe is from a JIF can, you can make it with any kind of shelf-stable creamy peanut butter. Do not use natural peanut butter here.
- Shortening. I use Crisco butter flavored or original. For this irresistible peanut butter cookie recipe, the crisco is a must! If you want to use butter, try my classic peanut butter cookie recipe instead!
- Optional mix in ideas: Chocolate chips, M&Ms, peanut butter morsels or your other favorite candy pieces.
Easy Instructions
Combine dough ingredients:
Beat together shortening, brown sugar, peanut butter, milk and vanilla extract. Add the egg and beat until well combined.
Mix in the flour, baking soda and kosher salt until blended. If you’re adding mix-ins, fold them into the dough now.
Make criss-cross pattern:
Drop dough by the spoonful onto a lined baking sheet. Then, press a criss cross pattern into the top of each cookie using the back of a fork.
Bake:
Bake for 7 to 10 minutes. The edges of the cookies should have just begun to brown. Let Jif Peanut Butter Cookies cool completely before serving.
Tips and Tricks
- Be careful not to overbake. The cookies will still look a bit soft when you remove them from the oven. They’ll continue cooking on the baking sheet after you take them out.
- For an even prettier appearance, press extra chocolate chips or M&Ms into the tops of your cookies just after you take them out of the oven.
- For larger cookies, use a 2 Tablespoon cookie scoop.
Recipe FAQs
Most natural-style peanut butters do not contain any stabilizers. As a result, the oil naturally separates from the nut butter. That’s why you have to stir them when you open the jar. If you use natural peanut butter in a recipe like this one, the separation of the oils will make the cookies crumbly and greasy.
Store JIF Peanut Butter Cookies in an airtight container at room temperature.
I don’t recommend using butter here. Shortening’s higher melting point helps the cookies hold their shape and stay soft. Butter is likely to make the cookies crumblier and harder.
More Easy Cookie Recipes
- Oreo Cheesecake Cookies
- Pecan Sandies
- Monster Cookies
- Sugar Cookies
- Snickerdoodle Recipe
- Oatmeal Raisin Cookies
Best Cookie Recipes
See all Cookies recipes
Pin this now to find it later
Pin It
Jif Peanut Butter Cookies
Ingredients
- ¾ cup Jif Creamy Peanut Butter
- ½ cup Crisco Shortening
- 1 ¼ cup firmly packed light brown sugar
- 3 Tablespoons milk
- 1 Tablespoon vanilla extract
- 1 large egg
- 1 ¾ cup All-Purpose Flour
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine peanut butter, shortening, brown sugar, milk and vanilla. Beat over medium speed. Add egg and beat just until blended.
- Combine flour, baking soda and salt. Add to creamed mixture on low speed. Mix until blended.
- Drop by tablespoonfuls onto a greased or parchment paper lined cookie sheet. Flatten slightly in a crisscross patter with tines of a fork.
- Bake for 7-10 minutes, until set and beginning to brown. Remove and cool completely on wire rack.
Notes
- For a fun mix-in, add 1 cup of your favorite treat: chocolate chips, peanut butter morsels, m&m’s.
- I used a 2 Tablespoon scoop for my larger sized cookies. They baked about 8-10 minutes and I yielded 28 cookies.
Nutrition
JIF Peanut Butter Cookies prove that the classics are classic for a reason! It’s hard to say “no” to a chewy criss-cross cookie full of creamy peanut butter. Especially when it’s packed with chocolate chips or M&Ms!
Must use CRUNCHY peanut butter for everything!
I like creamy pb. and I love all the canyin the cookies!! This is a fun little giveaway!! 🙂
I like them crunchy.
I love my PB cookies smooth with some chocolate
My favorite cookies are peanut butter, but the family doesn’t care for peanut butter cookies. So I don’t get them that often. 🙁 My families recipes are also from the back of containers. Like our family christmas fudge that everyone loves…back of the marshmallow creme container. Funny! I am going to have to try these Jiff cookies. I normally use skippy. Pinned! 🙂
Classic PB cookies are the BEST! Soft cookies for me, all the way! I love those fork marks, too. Just a classic look…makes me crave PB cookies seeing those!
Can’t wait to make these! Love chewy pb cookies!
Love the original.
Peanut butter cookies never disappoint! No cookie jar needed as they go fast too! Pinning these beauties!
I’m all about the “original”. What is it about the fork print that makes these cookies so good? Nostalgia, I guess, that is the part that I got to do as a kid.
YUM!!
My favorite is the crunchy peanut butter cookies! No other addins
I’m such a fan of the crunchy peanut butter too!!
I have been using Jif peanut butter, by preference, for many, many years now. I won’t use another brand – they just don’t have that real peanut flavor. When I make cookies, I like the plain ones, but dipped in a bit of melted chocolate. I’ll do mix-ins such as M&Ms or chocolate chips and alternate between extra crunchy and smooth types. It’s all good!
I like the Peanut Butter Cookies plain.
I really like smooth tasthing peanut butter in chocolate cookies.
My kids love the these cookies with the crunchy peanut butter and reese’s pieces mixed in!
I’ve made this recipe for years! Love it!
I love Jif creamy cookies dipped in chocolate.
I have never tried peanut butter cookies with crunchy. I don’t know why I never considered it. I have made them with m&m’s, and they turned out really like, like a peanut butter cup almost.
Oh you’ve got to give crunchy peanut butter a try!!! And toss in some peanut butter morsels…THE BEST COOKIE ever!! Admittedly though my kids like creamy…so when I make crunchy I eat the whole batch. Alone in the corner. Smiling 🙂
I like the original peanut butter cookie, made with creamy JIF!