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Perfect Peanut Butter Cookies

Servings 3 dozen cookies


  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening or 1/2 cup Crisco® All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt


  1. 1. Preheat oven to 375 degrees and line cookie sheets with parchment paper (you don't have to use parchment paper but I always bake with it.)
  2. 2. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  3. 3. In a separate bowl, combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
  4. 4. Drop by rounded dough balls (sized just smaller than a golf ball) 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with a fork (see photo below).
  5. 5. Bake for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely. Enjoy plain, drizzled with chocolate or make little ice cream sandwiches out of them!