Crisco Peanut Butter Cookies

Crisco peanut butter cookies are a classic, soft-centered treat with crisp edges and plenty of peanut butter flavor. Using vegetable shortening instead of butter gives the dough a tender texture and helps the cookies hold their shape as they bake. A quick crisscross with a fork finishes each cookie with its familiar look.

Ingredients

• ¾ cup Crisco all-vegetable shortening
• 1 cup creamy peanut butter
• 1 cup packed light brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour
• 1½ teaspoons baking soda
• ¾ teaspoon salt

How to Make Crisco Peanut Butter Cookies

1. Heat the oven. Preheat it to 375°F. Line baking sheets with parchment paper or leave them ungreased.
2. Mix the wet ingredients. In a large bowl, beat the shortening, peanut butter, brown sugar, and granulated sugar until creamy. Beat in the eggs, milk, and vanilla.
3. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the flour mixture to the peanut butter mixture, mixing just until combined.
4. Shape the cookies. Roll the dough into 1-inch balls and place them about 2 inches apart on the baking sheets. Press each ball gently with a fork in a crisscross pattern.
5. Bake. Bake for 8 to 10 minutes, until the edges are set and the centers still look slightly soft. Avoid overbaking if you want tender cookies.
6. Cool. Let the cookies rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Tips for Great Peanut Butter Cookies

For the best texture, measure the flour by spooning it into the measuring cup and leveling off the top rather than scooping directly from the bag. Too much flour can make the cookies dry or crumbly.

Use regular creamy peanut butter for a consistent dough. Natural peanut butter can separate and may change the cookies’ texture. If the dough feels too soft to roll, chill it for 20 to 30 minutes before shaping.

For a little extra crunch, use crunchy peanut butter or stir a handful of chopped peanuts into the dough. You can also add chocolate chips for a sweet variation.

Storage

Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed freezer-safe container for up to 3 months. Thaw at room temperature before serving.

These Crisco peanut butter cookies are easy to make, simple to customize, and just right for an everyday snack or a homemade cookie platter. Because they contain peanuts, be sure to let anyone with food allergies know what’s in them.

 

Top 8 FAQs About Baking Perfect Crisco Peanut Butter Cookies

1. Can I use Crisco instead of butter in peanut butter cookies?
2. What kind of Crisco should I use for peanut butter cookies?
3. Do Crisco peanut butter cookies need to be chilled before baking?
4. How do I keep Crisco peanut butter cookies soft and chewy?
5. Why are my Crisco peanut butter cookies crumbly or dry?
6. What temperature and how long should I bake Crisco peanut butter cookies?
7. Can I use natural or crunchy peanut butter in Crisco peanut butter cookies?
8. How should I store or freeze Crisco peanut butter cookies?

Can I use Crisco instead of butter in peanut butter cookies?

Yes, you can use Crisco instead of butter in peanut butter cookies. Use the same amount of Crisco as the butter called for in the recipe. Since shortening contains less water than butter, the cookies may bake up a little thicker and softer, with less buttery flavor. For best results, follow the recipe’s baking time and check the cookies near the end so they don’t overbake.

What kind of Crisco should I use for peanut butter cookies?

For peanut butter cookies, use Crisco All-Vegetable Shortening, either in the regular sticks or the tub. It helps create a tender cookie that holds its shape while baking. Avoid butter-flavored shortening if you want the classic flavor, and don’t substitute liquid vegetable oil, which can change the dough’s texture.

Do Crisco peanut butter cookies need to be chilled before baking?

Crisco peanut butter cookie dough usually does not need to be chilled before baking, so you can shape and bake it right away. If the dough feels too soft or sticky to roll, refrigerate it for about 20 to 30 minutes to make it easier to handle. Chilling can also help the cookies spread less, though it may slightly change their texture.

How do I keep Crisco peanut butter cookies soft and chewy?

To keep Crisco peanut butter cookies soft and chewy, measure the flour carefully so you don’t add too much, and avoid overmixing once it’s incorporated. Bake just until the edges are set and the centers still look slightly soft; they’ll continue to firm up as they cool. Using brown sugar helps retain moisture, and storing the cooled cookies in an airtight container keeps them from drying out.

Why are my Crisco peanut butter cookies crumbly or dry?

Crisco peanut butter cookies can turn out crumbly or dry if the dough contains too much flour, is overbaked, or has not enough moisture from ingredients like eggs or peanut butter. Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, and bake just until the edges are set—the centers may still look a little soft. Also, measure the ingredients carefully and avoid reducing the peanut butter or eggs, which help keep the cookies tender.

What temperature and how long should I bake Crisco peanut butter cookies?

Bake Crisco peanut butter cookies in a preheated 375°F oven for 8 to 10 minutes. Take them out when the edges are set but the centers still look slightly soft; they’ll continue to firm up as they cool. Oven temperatures can vary, so start checking at 8 minutes and avoid overbaking to keep the cookies tender.

Can I use natural or crunchy peanut butter in Crisco peanut butter cookies?

Yes, crunchy peanut butter works well in Crisco peanut butter cookies and adds bits of peanut for extra texture. Natural peanut butter can also be used, but its oil may separate and make the dough softer or change the cookies’ texture. Stir it thoroughly before measuring, and chill the dough if it feels too sticky to shape. For the most consistent results, use conventional creamy peanut butter.

How should I store or freeze Crisco peanut butter cookies?

Store Crisco peanut butter cookies in an airtight container at room temperature for up to 5 days. To freeze them, let the cookies cool completely, then place them in a freezer-safe container or resealable bag, separating layers with parchment paper to prevent sticking. Freeze for up to 3 months, and thaw at room temperature before serving. You can also freeze the unbaked dough balls and bake them from frozen, adding a minute or two to the baking time.

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