JIF® Irresistible Peanut Butter Cookies Recipe - Allrecipes.com
JIF(R) Irresistible Peanut Butter Cookies Recipe

JIF® Irresistible Peanut Butter Cookies

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"The classic peanut butter cookie made even more irresistible with JIF® Peanut Butter!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
  2. 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.
  3. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
  4. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2006

followed the recipe to the T. I questioned the amt. of vanilla but figured there must be a good reason why the 1 tbsp. Don't cut down on the vanilla...this amt. makes the cookie! I used a good Mexican vanilla and it really combined so well with the p.b. They are soft and light with a slight crispy edge. Thanks for the advice regarding not overbaking. They will not look done when you take them out but you can see them brown slightly around the edges right before your eyes as you let them sit on the sheet for a minute or two. Easy to slide right off the sheet without any greasy taste. Lovely cookie but if you have a houseful of cookie monsters, you might want to double the batch. This made 54 cookies with the pampered chef small size scoop.

Most Helpful Critical Review
Jun 10, 2007

Unlike the other users, I found this recipe not at all appealing. The cookies tasted like I put a spoonful of salt in my mouth. Perhaps the salt measurement was incorrectly typed at the website? 3/4 tsp. is a bit much.

May 11, 2007

Excellent! Have been using this recipe for years and they always come out perfect. Wonderful presentation and texture (they actually make me look like an accomplished baker). Suggest following the recipe including the 1T vanilla (great flavor), the crisco (don't use butter-it takes away from the texture). Cookies will not look finished after 7-8 min but take them out anyway. Suggested add: milk chocolate chunks.

Mar 05, 2007

FANTASTIC RECIPE!!! I made this recipe to a T except I increased the PB to a full cup. These are the best pb cookies ever, perfect taste!! Crispy on the outside and soft on the inside. This will become our familys new PB cookie recipe. I also sprinkled mine with sugar. Thanks for sharing!!

Feb 07, 2011

super yummy… wow they are just so good with a nice glass of milk… i love this recipe…and really, it doesn't matter if you use butter or the butter flavor crisco stick… cause im in the middle east stationed here… and our base store does have that… so i got along just well without it and i used butter… still tastes really good…

Aug 19, 2007

These cookies were fantastic! They truly tasted like something I had as a child in my great grandmothers kitchen. If your craving old fashioned peanut butter cookies these are great. I used real butter in place of the shortening and they were excellent!

Feb 02, 2007

I loved them !!! Pulled them out of the oven , cooled for 2 minutes and they melted in my mouth. Can't wait til the Hubby gets home to try them out , he is going to be the real test. This is one recipe I will never lose. I used 1/2 cup butter instead of shortening and added a spoonful extra of peanut butter , plus about 2 tablespoons extra flour , but only if ya add the extra peanut butter . Thanks for the reviews , your comments helped me to Bake the BEST Peanut Butter cookies EVER !!!!

Oct 09, 2006

Well, I'm just going to have to join the rest of the rave reviews this recipe has already gotten! The reviews previous to mine are all absolutely correct in their assessment of these being the best peanut butter cookies I have ever had! I have been using a family recipe on my husband's side for peanut butter cookies for years and had to admit that I was very nervous to try something new, knowing my husband absolutely loves the peanut butter cookies from the old recipe, but I threw caution to the wind, and BOY am I glad I did! Wow! These cookies have been sitting on the table all day long and they are still soft and fresh!(The old recipe cookies would have been as hard as rocks by now.) I didn't have JIF peanut butter, but the peanut butter I did have worked fine. These are truly wonderful cookies and it will replace the old family recipe. :) Thank you so much for sharing this recipe here!


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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