Cookies, Bars & Brownies

Irresistible Peanut Butter Cookies

Irresistible Peanut Butter Cookies

Ingredients

  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • OR 1/2 cup Crisco® All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt

Preparation Directions

  • HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  • COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
  • BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Nutritional Information Per Serving

Serving Size (1/36), Calories 110 (Calories from Fat 50), Total Fat 6g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 5mg, Sodium 100mg, Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 7g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

Irresistible Peanut Butter Cookies is rated 4.8966 out of 5 by 29.
Rated 5 out of 5 by from Best tasting peanut butter cookie I have ever had I found this recipe about one year ago. I have to double it as the cookies just go that fast in my home. I use the jif natural peanut butter. The flavor is out of this world. Try this recipe and you will not be disappointed !
Date published: 2015-04-11
Rated 5 out of 5 by from family favorite I've been baking these cookies for over 40 years and they never fail to be a crowd-pleaser! I never bake just a single recipe of these cookies because they are so versatile. My family loves to roll the unbaked 1-inch balls in coarse sugar then put on an unwrapped Hershey Kiss to make Peanut Blossoms, or to place the unbaked ball into a mini-tart pan and then to press an unwrapped Rollo caramel candy into it. There are so many ways like this we have made them over the years. It is so much fun to experiment. That's why Irresistible Peanut Butter Cookies will continue to star in my cookie jar!
Date published: 2014-11-26
Rated 5 out of 5 by from Love it! Love this peanut butter cookie recipe and have made them for years. They come out nice and soft and I love the taste. I have also used chunky peanut butter and that's good too.
Date published: 2014-09-08
Rated 5 out of 5 by from Classic Peanut buttery goodness. My batch did not turn out five+ dozen cookies though as another reviewer said. Other recipes tasted too floury or too grainy. This one was just right.
Date published: 2014-03-08
Rated 5 out of 5 by from Yum,Yum,Yum... I have been making these for years. Everybody looks forward to my get-togethers because not just the kids go crazy for them.They are a dessert staple here.
Date published: 2013-11-28
Rated 5 out of 5 by from Great recipe!! I had this recipe for a few years but lost the paper that the recipe was on. Found it in a magazine. I have not found a recipe as good as this one and was very upset when I lost it! Glad I found it on here! We are going into the kitchen and making them now!!!
Date published: 2013-11-25
Rated 5 out of 5 by from Fabulous Cookies My usual peanut butter cookie recipe uses butter, howeverI ran out of butter. I really needed to make cookies, so searched for a recipe that called for shortening. I found this recipe and am so glad I ran out of butter! These cookies are so much better than the other recipe! This is my new recipe from now on. Thank you!
Date published: 2013-03-28
Rated 5 out of 5 by from Tastiest Peanut Butter Cookie EVER I've been making these since Crisco first started putting them on their butter-flavored shortening cans! My children (grown and on their own) grew up with these and now make them with their little girls. :) Quick and easy to put together. A couple of things I've done (I like a little chewier cookie)...I bake on parchment paper (helps avoid the extra browning on the edges) and after the cookie has cooked out of the oven, but still on the sheet for a minute or two, I cool on a brown paper bag (or brown kraft paper). It helps keep a little chewier AND pulls away some of the shortening residue. Yum Yum Yum!
Date published: 2013-03-24