These crispy, melt-in-your-mouth peanut butter cookies are a delicious throwback with a modern twist. Inspired by a 1974 Southern Living Cookies Cookbook, this recipe has been perfected over the years with a few personal touches. These cookies are huge, easy to make, and packed with peanut butter flavor—perfect for sharing or indulging on your own.
Why You’ll Love This Recipe:
- Big and Bold: Each cookie is about 6 inches wide—perfect for satisfying any sweet tooth.
- Incredible Texture: A crispy outside and a tender inside make every bite irresistible.
- Simple Ingredients: Just a few pantry staples like Jif peanut butter and Crisco bring this recipe to life.
- Perfect for Any Occasion: Great for holidays, hunting trips, or a treat with coffee.
- Time-Tested Favorite: Over 40 years of baking has made this recipe foolproof.
What You’ll Need:
Ingredients:
- 1 cup butter-flavored Crisco shortening
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs, beaten
- 1 cup Jif peanut butter (add an extra spoonful for extra flavor!)
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
Equipment:
- Stand mixer or hand mixer
- Large ice cream scoop
- Baking sheets
- Fork for crisscrossing
- Parchment paper
How to Make Crispy Peanut Butter Cookies:
- Preheat the Oven: Heat your oven to 350°F and line your baking sheets with parchment paper for easy cleanup.
- Cream the Sugars and Shortening: In a mixer, combine the shortening, granulated sugar, brown sugar, and vanilla extract until smooth and creamy.
- Add Eggs and Peanut Butter: Beat the eggs in a small bowl, then mix them into the creamed ingredients. Stir in the peanut butter until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until smooth.
- Scoop and Shape: Use a large ice cream scoop to portion out the dough onto your prepared baking sheets. Flatten each ball slightly with a fork dipped in milk, creating a crisscross pattern.
- Bake: Bake the cookies for 14 minutes. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Success:
- Stick with Jif Peanut Butter: It has the perfect flavor and texture for these cookies.
- Use Milk for the Crisscross: Dipping your fork in milk makes the tops crispier than using flour.
- Keep the Mixer Running: A continuously running mixer creates a light and fluffy dough.
- Adjust for Smaller Cookies: If you make smaller cookies, reduce the baking time to avoid overcooking.
Frequently Asked Questions (FAQ):
Q: Can I use natural peanut butter?
A: It’s best to stick with Jif or similar brands for consistency and flavor. Natural peanut butter may separate and alter the texture.
Q: Can I make these cookies gluten-free?
A: Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Q: How do I know when the cookies are done?
A: The edges should be lightly golden, and the centers will still look slightly soft. They’ll firm up as they cool.
How to Store:
- Store cooled cookies in an airtight container. Stack them upright to prevent crushing, and they’ll stay fresh for up to a week.
- To freeze, place cookies in a sealed container or freezer bag for up to three months. Thaw at room temperature before enjoying.
Best-Ever Crispy Peanut Butter Cookies That Melt in Your Mouth
These cookies are more than a dessert—they’re a tradition. Their massive size, melt-in-your-mouth texture, and unbeatable flavor will make them a favorite in your home too. Bake a batch and watch them disappear!
Equipment
- Stand mixer or hand mixer
- Large ice cream scoop
- Baking sheets
- Fork for crisscrossing
- Parchment paper
Ingredients
- 1 cup butter-flavored Crisco shortening
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs beaten
- 1 cup Jif peanut butter add an extra spoonful for extra flavor!
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
Instructions
Preheat the Oven:
- Heat your oven to 350°F and line your baking sheets with parchment paper for easy cleanup.
Cream the Sugars and Shortening:
- In a mixer, combine the shortening, granulated sugar, brown sugar, and vanilla extract until smooth and creamy.
Add Eggs and Peanut Butter:
- Beat the eggs in a small bowl, then mix them into the creamed ingredients. Stir in the peanut butter until fully combined.
Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until smooth.
Scoop and Shape:
- Use a large ice cream scoop to portion out the dough onto your prepared baking sheets. Flatten each ball slightly with a fork dipped in milk, creating a crisscross pattern.
Bake:
- Bake the cookies for 14 minutes. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
