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!
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.
Bust out that jar of peanut butter and give these Jif peanut butter cookies a try!
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.
Ingredients
To make these beautiful cookies, you will need:
- Brown sugar. Using 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.
- All-purpose flour. Since this is the traditional recipe, it calls for all-purpose flour. Sifting it first ensures that your cookie dough is smooth and clump-free.
- 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 a 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. Prepare. Preheat the oven to 375 degrees Fahrenheit. Then, line a baking sheet with parchment paper.
2. Beat creamy ingredients. Add peanut butter, brown sugar, shortening, butter, milk, and vanilla in a large bowl. Continue beating until smooth and creamy.
3. Add the egg. Then, slowly add the egg to the mixture and continue to beat until incorporated.
4. Mix the dry ingredients. In a small bowl, whisk the flour with baking soda.
5. Add dry ingredients to wet. On a low speed, slowly add the flour to the butter mixture. Beat until just combined- do not overmix!
6. Scoop. Scoop even portions on a baking sheet leaving about 2 inches between each cookie. Then, flatten with a fork.
7. Bake. Pop them in the oven, and bake for about 7-8 minutes
8. Cool. Place baked cookies on a wire rack to cool for a few minutes. Then, transfer the cookies to a wire rack to cool completely. Seve, and enjoy!
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 creamy peanut butter. It’ll give you the most fantastic, chewy cookies that are so hard to resist. Crunchy peanut butter just doesn’t work in this recipe.
- 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.
- Want nuts? If you want crunch, add chopped nuts rather than crunchy peanut butter. I find crunchy peanut butter yields crumbly cookies.
- Chill the dough. If you used butter instead of Crisco, you’ll need to chill the dough. Butter has a lower melting point, and the cookies will spread further if you don’t chill them.
- Don’t overbake. Remove the cookies from the oven when they’re still pale. Trust me, they’re cooked! You want them a little under-done, so they finish setting up on the counter.
- Don’t 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.
- Cool them on a wire rack. This extra step ensures your cookies will be ultra-soft. 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.
- Add extra goodness! The great thing about this cookie dough is it’s ready for fun add-ins. 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!
- Cheesecake. Use cooled peanut butter cookies as a base for a chocolate or peanut butter cheesecake. It will take traditional cheesecake to all new heights.
- Ice cream sandwiches. Scoop the dough into larger cookies and use them for ice cream sandwiches. Stuff them with vanilla for a classic treat, or any flavor of ice cream you love. Everything goes with peanut butter cookies!
- Make homemade candy bars. Press the dough into a baking dish and top with pretzels, peanut butter morsels, and chocolate chips for a salty-sweet cookie bar.
- Brownies. Instead of chocolate chip, use this as a base for my favorite slutty brownie recipe. It’s a must-try!
How To Store Jif Peanut Butter Cookies
The great thing about this recipe is that it stays fresh for a while. Here are some quick tips to ensure your peanut butter cookies stay nice and moist.
- To store. At room temperature (in an air-tight container) these cookies will stay fresh for 4-6 days. You can extend their life by popping them in the fridge, although they will become a little dry.
- To freeze. Place cookies in a single layer on a baking sheet and freeze them for an hour or two. Then, transfer pre-frozen cookies to airtight freezer bags or containers They will stay fresh for up to 3 months.
More Cookie Recipes You’ll Love
Hot Chocolate Cookies
Palmier Cookies
Chocolate-Dipped Shortbread Cookies
Chocolate Crinkle Cookies
Banana Pudding Cookies
Jif Peanut Butter Cookies
24
servings166
kcalJif peanut butter cookies are so irresistible, they’ll quickly become your new favorite cookies! And luckily, they couldn’t be easier to make at home!
Ingredients
1 1/4 cups firmly packed light brown sugar
3/4 cup JIF Peanut Butter
1/2 cup Butter Flavor CRISCO Stick
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups sifted all-purpose flour
teaspoon baking soda
3/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees F/190 degrees C.
- Get cooling racks ready, or lay sheets of foil out on the countertop. Line baking trays with parchment paper.
- Beat together the brown sugar, shortening, JIF peanut butter, milk, and vanilla in a large bowl with an electric mixer. Using medium speed, beat the ingredients until well blended. Add in the egg and beat until it is just incorporated.
- Whisk the flour with baking soda and salt in a separate bowl before adding to the sugar mixture. Beat at low speed until the flour is just blended – do not over-mix.
- Scoop portions with an ice cream scoop, or drop tablespoonfuls about 2 inches apart on your baking tray. Flatten slightly and create crossed lines with a fork.
- Bake one tray at a time, for 7-8 minutes. The cookies will be set on the edges and just beginning to brown.
- Remove from oven before the middle looks cooked and cool for a couple of minutes.
- Transfer the cookies to a cooling rack or foil to cool completely.
