Jif peanut butter cookies are so irresistible, they’ll quickly become your new favorites!
And luckily, they couldn’t be easier to make at home!
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 nutty flavor that’s second to none.
Plus, they’re not overly sweet, so you can have more than one (or three) at a time.
And there’s no chill time! Just make and bake – how easy is that?
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 insanely good.
In fact, this is probably the same recipe you had growing up!
To keep it simple, use smooth peanut butter for maximum flavor. And you’ll only use brown sugar for maximum chewiness.
Ready to get your sugar fix? Me too! So let’s make these indulgent Jif peanut butter cookies.
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.
How to Make Jif Peanut Butter Cookies
These are little more involved than my three-ingredient peanut butter cookies – but barely!
In fact, they’re so easy, you’ll have them in the oven in minutes!
1. Preheat the oven and get the baking sheets ready.
These babes bake at 375 degrees Fahrenheitt (190°C). That’s how they get that perfect crust and chewy middle.
Also, line a baking sheet with parchment and get your wire racks ready for cooling.
2. Beat the shortening with the other ingredients until smooth.
I recommend beating the shortening on its own for a few minutes to ensure there are no lumps.
Then add the sugar and peanut butter, and mix until smooth.
Finally, add the milk and vanilla, mixing on low, followed by the egg. Stop mixing when it’s just combined.
3. Gently add the flour.
Like most cookie recipes, if you overwork the dough with the flour, they’ll come out crumbly and dry.
So, add the flour, baking soda, and salt slowly, mixing by hand. Just use a spatula and fold the dough over until it looks smooth.
If you use a mixer, have it on low and keep a close eye on it.
4. Scoop the dough into portions and bake.
Use a cookie scoop to get even portions, and be sure to leave a couple of inches between each ball.
Then use a fork to gently press a cross pattern in the top and bake until they’re just starting to set around the edges.
5. Cool the cookies on a wire rack and enjoy!
The cookies will be ready in just 5-8 minutes. So remove the tray from the oven and leave it for a couple of minutes.
Then, transfer the cookies to a wire rack with a spatula and leave them to cool fully.
Tips for the Best Peanut Butter Cookies
These will be the best peanut butter cookies you’ve ever tried. I’m serious!
And to make sure you aren’t disappointed, I have a few tips and tricks to make sure your cookies are perfect.
- Use smooth, creamy peanut butter. It’ll give you the most fantastic, chewy cookies that are so hard to resist.
- Don’t use natural peanut butter. Even the smooth kind won’t give you the same texture, and your cookies will probably come out crumbly.
- If you want crunch, add chopped nuts rather than crunchy peanut butter. I find crunchy peanut butter yields crumbly cookies.
- Chill the dough before baking if you use butter instead of Crisco. Butter has a lower melting point, and the cookies will spread further if you don’t chill them.
- Remove the cookies from the oven when they’re still pale. Trust me, they’re cooked! You actually want them a little under-done, so they finish setting up on the counter.
- Don’t be tempted to add extra flour. The dough may look wet, but I promise it’s fine. If you add more flour, the cookies will come out crumbly.
- For super soft cookies, cool them on a wire rack. Give them a minute or two on the tray, then transfer them to a wire rack, so the heat from the tray doesn’t overcook them.
- Feel free to add some fun extras! I 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!
- Use cooled peanut butter cookies as a base for a chocolate or 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.
- Instead of chocolate chip, use this as a base for my favorite slutty brownie recipe.
How To Store Jif Peanut Butter Cookies
Store baked and cooled cookies at room temperature in an air-tight container for 4 to 6 days.
These can be frozen both before and after baking.
For cookie dough, I recommend scooping and freezing the portions.
That way, 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, lay them flat, with parchment between leyers, and freeze in an air-tight container.
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