With tacos or other Mexican food, this recipe is simple but wonderful. Try it with nachos and enchiladas as well.
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 1 ¼ cups firmly packed light brown sugar
- ¾ cup JIF® Peanut Butter
- ½ cup Butter Flavor CRISCO® Stick
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 ¾ cups sifted all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
- Combine brown sugar, JIF® peanut butter, shortening, 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 ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
- Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 157 mg |
| Sugars | 12 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Doubled the recipe – glad I did! Going by a couple of comments, I put less salt and used 1/2 shortening & 1/2 butter. Other than those two changes, I followed the recipe. Delicious! Best peanut butter cookies I’ve ever made!
This a supper yummy cookie my brother could not stop eating them. ??
WOW That is the bomb dot com! I even made some with ‘thumbprints’ (pressed an indentation with my thumb) and put raspberry jam on them – YUM YUM. I used half butter and half Crisco, and only a half-teaspoon of salt, and I rolled them in a little white sugar. I did one batch for 9 minutes accidentally and I think they actually came out better. They are pretty forgiving all the way around. I used Natural peanut butter (smooth) and it worked fine. I’m taking them tomorrow as a belated holiday gift to my friends, so excited I get to share these delicious cookies. THANKS for the recipe!!!
yummy willl make it again
By far the easiest most delicious peanut butter cookie recipe ever!! Original is great but I like my PB cookies with more peanut butter taste, so i double the PB. I see in other reviews that it’s salty, but i dont think so, i sprinkle a little on top before baking to give it a sweet and salty melt in your mouth of creamy PB yumminess!! Everyone loves them and is requested constantly. This recipe will stay in the family permanently
No changes, just perfect as it is. I will make it again.
These tasty treats are VERY yummy! I didn’t use JIF* because it is not organic. I used Simple Truth No Stir Creamy Peanut Butter, but everything else in the original recipe I kept the same, except in Organic. My husband requested a peanut butter cookie and these appear to have satisfied his craving, he is on his second cookie as I write this review. Clearly I made my cookies larger than called for because they took about 12 minutes to cook in my convection oven. It yielded 28 cookies. They are deliciously soft in the center and a nice crisp to the edges. My husband also rated the cookies a 4 star, he stated they are good but there is probably an even better recipe out there. Thanks for sharing your recipe!!
I did make one major change. My grandson is allergic to peanuts so I made with peanut-free Wow Butter. Other than that, I followed the recipe as shown. I baked between 7-8 minutes and they were a little crisp on the edges and soft in the center. I will definitely make again. This recipe is a keeper.
Delicious moist peanut butter cookies!
I make these the way the recipe says. However I also make them with Resee Pieces but i bake them for 9 minutes, and they come out perfectly golden brown.
A good recipe overall, but overly sweet in my opinion.
Made exactly as the recipe was written, next time I will add a touch more peanut nutter and cook 2 minutes longer.
Decided it was time to get baking again. LOVE peanut butter cookies. Saw a label from an old Crisco can for Irresistible Peanut Butter cookies. Found this one here and they are the exact same. Yes, 1 T vanilla in both. They are so, so good. Made exactly as written.
This is the same recipe as the Krisco one. It calls for one teaspoon vanilla extract , so that’s what I used. I only used 1/2 teaspoon salt. also forgot the 3 T milk, and they still turned out great. I love this cookie recipe.
These are delicious! I made a couple of changes. I used dark brown sugar, increased the peanut butter to 1 cup and used 1/4 cup Crisco , 1/4 cup of butter. 8 minutes of baking and 2 minutes on the cooking sheet was perfect.
Soooo delicious!!
Great tasting cookie. I made it with butter and 1 tbsp. milk instead of instead of Crisco and 3 tbsp. milk, the remaining recipe as is. I also used a size 30 (1.13oz) cookie scoop and baked for 10 minutes for the second pan. It made a nice 3 1/2 inch cookie. I’ll save the little 2 inch cookies that the heaping teaspoon made for our little 3 year old neighbor who likes to toddle over for treats.
These cookies turned out great! I didn’t have butter flavored crisco, so I used real butter instead. I would also suggest making a double batch. They go really fast! Yummy!
My family loves these cookies! I used chunky Jif and plain Crisco sticks (didn’t have the butter flavor Crisco on hand) and they came out great. I’m not a peanut butter cookie fan and even I liked these!
Was wonderful; everyone enjoyed them!
No change and ues