Jif peanut butter cookies are a delicious snack that everyone can enjoy. This recipe is so easy to make, you can’t go wrong! All right, settle down. I’m not trying to sell you anything. Besides, you’re already reading this blog post (and therefore like me) so it’s probably too late. If you love peanut butter cookies, you should definitely give these a try. And they’re surprisingly easy to make, so what are you waiting for?
Jif Peanut Butter Cookies
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.
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!
What I love about these Jif Peanut Butter Cookies–
- So chewy!
- No chill dough!
- Solid recipe that can have extra mix-ins added!
- 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!
- Optional mix in ideas: Chocolate chips, M&Ms, peanut butter morsels or your other favorite candy pieces.
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 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.
Why can’t I use natural peanut butter in this cookie recipe?
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.
What’s the best way to store peanut butter cookies?
Store JIF Peanut Butter Cookies in an airtight container at room temperature.
Can I use butter instead of shortening?
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.
Jif Peanut Butter Cookies
This easy recipe for Jif peanut butter cookies is so irresistible, you’ll wonder how you ever lived without it.
When it comes to cookies, chocolate chip is always a safe bet.
But I defy anyone to say “no” to one of these Jif peanut butter cookies.
They’re perfectly chewy and brimming with an incredible peanut butter flavor that’s second to none.
I love that they’re not overly sweet, so I can have more than one (or three) at a time.
And there’s no chill time! Just make and bake!
Jif Peanut Butter Cookies
Jif is a brand we all know and love, and chances are, it’s your go-to when buying peanut butter.
And this recipe comes right from Jif itself, so you know it’s incredibly good.
In fact, this is probably the same recipe you had growing up!
To keep it simple, use smooth peanut butter for maximum flavor. But I do love a little crunch, so I will often use crunchy peanut butter instead.
Rather than a combination of sugars, as you would see in chocolate chip cookies, this recipe only uses brown sugar.
This adds to the chewiness of the cookies and provides a deeper caramel flavor.
If you’ve never used Crisco in your cookies before, you’ll be surprised to see just how well they hold up during the bake.
This is due to the shortening’s higher melt-point, which keeps the cookies from spreading too much and also adds to the more tender crumb.
To make these beautiful cookies, you will need:
- Light brown sugar – Brown sugar will give you that chewy texture you’re looking for. If you only have white sugar, your cookies will spread more during the bake and will be delicious, but crisper.
- Jif Peanut Butter – Since this recipe comes from Jif, it’s only right to use the brand. But truthfully, any good peanut butter will do the trick.
- Butter-flavored Crisco – Using the butter-flavored shortening will give the cookies that buttery flavor and help them hold their shape better.
- Milk – This is needed to help the dough come together and can be any percentage you have on hand.
- Vanilla – It’s always a must in cookies!
- Egg – This is also used to bind everything together.
- Sifted all-purpose flour – I’m pretty sure that other kinds of flour, such as self-raising, aren’t as commonly used in the States. Since this is the traditional recipe, it calls for all-purpose. If you only have self-raising flour at home, you will need to adjust the amount of baking soda you use.
- Baking Soda – This is used so your cookies will puff up and rise just a little.
- Salt – Another necessity; salt goes in everything you bake to help enhance all those wonderful flavors.
Tips for the Best Peanut Butter Cookies
These will be the best peanut butter cookies you’ve ever tried. I’m serious!
To make sure you aren’t disappointed, I have a few tips and tricks to make sure your cookies are perfect.
- Smooth peanut butter will leave you with fantastic, chewy cookies that are so hard to resist.
- Unfortunately, natural peanut butter, even the smooth kind, won’t give you the same texture, and your cookies will probably come out crumbly.
- If crispy cookies are ok with you, be sure to add a little extra salt when using natural peanut butter.
- If you want your Jif cookies to have some crunch, you will need to use more crunchy peanut butter since the peanuts will take up space in your measuring cup, and you’ll need to account for that.
- There is no need to chill this dough before you scoop and bake since the shortening will hold up well in the oven.
- If you used butter instead of the Crisco, I would suggest chilling the dough until firm so that the cookies don’t spread too much in the oven.
- These will be pretty pale when you take them out, but trust that they’re cooked! You’ll want them a little under-done so that they finish setting up on the counter.
- If you make this dough in advance and keep it in the fridge, you will need to let it come to room temperature before you can scoop it.
- Be sure to follow the recipe and don’t add any extra flour, even if it looks wet. This will make your cookies crumbly rather than soft.
- For the softest crumb, transfer your cookies to a cooling rack once out of the oven, so the tray’s residual heat doesn’t over-bake them.
- Feel free to add some fun extras, like Reese’s Pieces, mini-chocolate chips, or chopped nuts.
Other Desserts to Make Using These Cookies
Once you’ve tasted this recipe, you won’t be able to get enough of it.
The good news is, there are plenty of other ways to incorporate these peanut butter cookies into your life!
- Bake up a batch and let them cook for a couple of extra minutes. When cooled, crush the cookies and use them as the base to a peanut butter cheesecake.
- Scoop the dough into larger cookies and use them for ice cream sandwiches.
- Press the dough into a baking dish and top with pretzels, peanut butter morsels, and chocolate chips for a salty-sweet cookie bar.
- Omit the egg and add a little extra milk to make the cookie dough. Use this in homemade ice cream or dip it in chocolate for delicious cookie dough pops.
- Instead of chocolate chip, why not try using this as the base for some incredible indulgent slutty brownies?
How To Store Jif Peanut Butter Cookies
These can be frozen both before and after baking.
For the cookie dough, I would recommend scooping and then freezing so that you can grab as many individual cookies as you need, rather than having to let a whole block of dough thaw out.
To store baked cookies in the freezer, layer with parchment and keep them in an air-tight container.
You can keep these at room temperature in an air-tight container for 4 to 6 days once baked and cooled.
Jif Peanut Butter Cookies
- 1 1/4 cups firmly packed light brown sugar
- 3/4 cup JIF Peanut Butter
- 1/2 cup Butter Flavor CRISCO Stick
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 3/4 cups sifted all-purpose flour
- teaspoon baking soda
- 3/4 teaspoon salt
- Preheat oven to 375 degrees F/190 degrees C.
- Get cooling racks ready, or lay sheets of foil out on the countertop. Line baking trays with parchment paper.
- Beat together the brown sugar, shortening, JIF peanut butter, milk, and vanilla in a large bowl with an electric mixer. Using medium speed, beat the ingredients until well blended. Add in the egg and beat until it is just incorporated.
- Whisk the flour with baking soda and salt in a separate bowl before adding to the sugar mixture. Beat at low speed until the flour is just blended – do not over-mix.
- Scoop portions with an ice cream scoop, or drop tablespoonfuls about 2 inches apart on your baking tray. Flatten slightly and create crossed lines with a fork.
- Bake one tray at a time, for 7-8 minutes. The cookies will be set on the edges and just beginning to brown.
- Remove from oven before the middle looks cooked and cool for a couple of minutes.
- Transfer the cookies to a cooling rack or foil to cool completely.