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!
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?
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! 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.
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.
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
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!