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
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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!
I like my Peanut Butter Cookies made old school, soft, chewy center with a small crispy edge.
I love my peanut butter cookies with crunchy peanut butter and M&Ms!
I love PB cookies that have chocolate!
I love ’em just about anyway! I’d never really thought about add ins before, but it sounds fantastic.
I like Peanut butter cookies any way, creamy, soft, with add ins.
I love my cookies with just peanut butter, soft, and creamy!
I love my peanut butter cookies soft with m&ms!!!
love how serendipitous this turned out to be! Jif’s classic pb cookies are perfection!
I don’t think I’d turn down any pb cookie!! But if I had to choose, probably a creamy pb one with chocolate chips!
Soft with peanut butter chips!
I like my peanut butter cookies to be soft and chewy, although crunch from crunchy PB is fun.
I like my peanut butter cookies smooth, with no add ins. I’m a purist! 🙂
Original Soft, not crunchy is my fave!
I’ve been going crazy for their whipped varieties lately!
Oh yes, to dunk an apple in those are fabulous!!
I love my peanut butter cookies really thick and chewy. Also with dark chocolate chips/chunks thrown in. The darker the better.
I like plain old creamy peanut butter cookies.
Nothing beats Jif peanut butter! These look like my dream peanut butter cookie—can’t wait to try! Pinned. 🙂
Thanks for pinning Sarah!!
Ah these look like the perfect peanut butter cookies! Yum, yum, yum!
Peanut butter cookies are the best things ever!
I definitely like little bits of peanut in my cookies. I’ve been making PB cookies about once a week for a year so I’ve had a lot of practice. HA My favorite is a PB Sugar Cookie. I love how it has a crisp outer shell and a nice PB cookie interior. Perfect combo!
Love the original but some of your pictures are making me want to try some add ins!