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!

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.
Yield: 3 dozen

Jif Peanut Butter Cookies

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

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.


  • 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


  1. Preheat oven to 375 degrees.
  2. 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.
  3. Combine flour, baking soda and salt. Add to creamed mixture on low speed. Mix until blended.
  4. Drop by tablespoonfuls onto a greased or parchment paper lined cookie sheet. Flatten slightly in a crisscross patter with tines of a fork.
  5. 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.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 107Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 83mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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!

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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**

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Posted on June 10, 2021

Comments & Reviews

  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. 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!

  3. 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.

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