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.

People go nutty for peanut butter! Especially when it’s baked into treats like Peanut Butter Chocolate Chip Cookies and Peanut Butter Sheet Cake.

Classic Jif peanut butter cookies with criss cross pattern.

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

Ingredients needed for Jif Irresistible peanut butter cookie recipe.
  • 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

Step by step photos showing how to make Jif peanut butter cookies.

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.

Peanut butter cookies on parchment paper lined cookie sheet.

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

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.

White plate with stack of peanut butter cookies, some topped with m&m's.

Best Cookie Recipes

See all Cookies recipes

Jif Peanut Butter Cookies

4.65 from 14 votes
By: Aimee
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.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 36 cookies


  • 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
Save this Recipe?
Enter your email and we’ll send the recipe straight to your inbox!


  • 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.


  • 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.


Serving: 1cookie, Calories: 107kcal, Carbohydrates: 12g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 7mg, Sodium: 83mg, Sugar: 7g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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!

Avatar photo

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories: ,

Posted on June 10, 2021

Comments & Reviews

    1. Yes you can. I usually scoop all the dough with a cookie scoop into a parchment paper lined 13×9. Freeze for about 30 minutes, then transfer the dough balls to a ziploc bag. When you’re ready to bake, just add a couple minutes to the bake time to accomodate the frozen dough 🙂

  1. First time around with this recipe they were absolutely perfect, I was in love! The second time around, I am still trying to figure out what went wrong, but they went in the trash. Will be attempting a third time and using caution as to measure everything precisely. It had to be an issue with the measurements that caused the 2nd time to go wrong. I won’t give up though as I am looking for what I experienced with the first batch! They were definitely very yummy!

  2. 4 stars
    made these at the church for a cookie ministry, the first time we made them they were perfect, the second time, I am not sure what happened, but we had to toss them in the trash. I will be attempting these again as they were delicious the first time. Just going to watch very closely that everything goes in perfectly measured. Thank you

  3. 5 stars
    Love all the different toppings! They are amazing without them, but even better with a little chocolate!

  4. These are the best peanut butter cookies we’ve ever had! So delicious and my daughter loved helping make them! We will be making these again!

  5. 5 stars
    These were so soft and chewy, they were perfect for any day, we loved them!! The kids enjoyed them as is and I crumbled them on coffee ic cream 😋😋

  6. Do I need to use Crisco shortening for this recipe ?? Is there something else I could use ?? Sounds yummy, I love anything with Peanut Butter.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating