I baked a batch of peanut butter cookies using Crisco, and they came out just the way I remember them from my childhood—soft, chewy, and full of that classic peanut butter flavor.
The Crisco makes them light and tender while keeping the edges perfectly golden. I love how simple this recipe is, yet it delivers cookies that feel comforting and nostalgic every time.
For me, these are the kind of treats that pair perfectly with a glass of cold milk or a hot cup of coffee, and they never last long once they hit the table.
Why You’ll Love This Recipe
These cookies are soft, chewy, and never dry, thanks to the magic of Crisco. Unlike all-butter cookies that can spread or crisp too much, Crisco gives these just the right amount of structure with that tender, melt-in-your-mouth feel.
They’re also easy to make, kid-friendly, and freezer-friendly — great for baking in big batches, decorating with fork marks, or adding to lunchboxes and cookie tins.
What You’ll Need
Main Ingredients:
- ¾ cup creamy peanut butter
- ¾ cup Crisco all-vegetable shortening
- 1¼ cups packed brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
Pro Tips
- Don’t skip the fork marks — they help flatten the cookies for even baking and give that iconic look.
- Use creamy peanut butter — natural peanut butter can make the dough oily or dry depending on the brand.
- Chill the dough if it feels sticky — just 15–20 minutes will make it easier to scoop and roll.
- Don’t overbake — the cookies should look slightly soft in the center when you pull them out.
- Double the batch — these freeze beautifully and go fast!
Tools You’ll Need
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone mat
- Fork (for crisscross pattern)
- Cooling rack
Substitutions and Variations
- Butter-flavored Crisco: For a slightly richer, more buttery taste.
- Chunky peanut butter: Adds extra texture and crunch.
- Add-ins: Try mini chocolate chips, chopped peanuts, or Reese’s Pieces.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Egg-free: Substitute 1 tablespoon flaxseed meal mixed with 3 tablespoons water.
Make Ahead Tips
You can make the dough up to 48 hours ahead and store it in the fridge, wrapped tightly.
It also freezes well — roll into balls, flash freeze, and then store in a zip-top bag. Bake from frozen, adding 1–2 extra minutes to the bake time.
Instructions
1. Preheat Oven and Prep Pans
Preheat your oven to 375°F. Line baking sheets with parchment paper or silicone mats for easy cleanup and even baking.
2. Mix the Wet Ingredients
In a large bowl, combine the peanut butter, Crisco shortening, brown sugar, milk, and vanilla. Beat with an electric mixer until well blended. Add the egg and beat until fluffy and smooth.
3. Add Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the peanut butter mixture, mixing until a soft dough forms.
4. Shape and Flatten
Scoop tablespoon-sized portions of dough and roll into balls. Place 2 inches apart on prepared baking sheets. Use a fork to make crisscross patterns on each cookie, flattening them slightly.
5. Bake and Cool
Bake for 7–9 minutes, or until edges are lightly golden. Cookies will look slightly soft in the middle — they’ll firm up as they cool. Let cool on the baking sheet for 2–3 minutes, then transfer to a cooling rack.
Leftovers and Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze, place cooled cookies in a freezer-safe container or bag and store for up to 3 months. Reheat gently in the microwave or let thaw at room temp.
Recipe FAQs
Q: Why use Crisco instead of butter?
Crisco gives the cookies a tender texture and keeps them soft longer. It also helps prevent too much spreading.
Q: Can I use natural peanut butter?
Not recommended — the oil separation in natural peanut butter can change the dough texture. Use classic creamy peanut butter like Jif or Skippy.
Q: Can I freeze the dough?
Yes! Freeze dough balls on a tray, then transfer to a zip-top bag. Bake from frozen at 375°F, adding 1–2 minutes to the time.
Q: Are these soft or crunchy?
They’re soft and chewy in the center with light crisp edges — the perfect texture!
Classic Comfort in Every Bite
These Crisco peanut butter cookies are the kind of cookies you remember from after-school snacks, family potlucks, and grandma’s kitchen.
They’re easy, reliable, and irresistibly good. Whether you’re baking for your crew or filling the cookie jar “just because,” this recipe delivers every time.