Chewy Peanut Butter Cookies

prep: 20MIN.
cook: 12MIN.
yield: 4 1/2 dozen


    1 cup sugar

    1 cup firmly packed light brown sugar

    3/4 cup Jif® Creamy Peanut Butter

    1/2 cup butter, softened

    2 large eggs

    2 tablespoons milk

    1 teaspoon vanilla extract

    1 cup all-purpose flour

    1 teaspoon baking powder

    1 teaspoon baking soda

    1 1/2 cups quick-cooking oats

    1 cup sweetened coconut flakes


  1. HEAT oven to 350°F.
  2. BEAT sugar, brown sugar, peanut butter and butter in large bowl with mixer on medium speed until creamy. Beat in eggs, milk and vanilla until smooth.
  3. STIR flour, baking powder and baking soda in medium bowl until blended. Stir in oats and coconut. Add to peanut butter mixture. Beat on low speed until well blended. Cover and chill 30 minutes.
  4. DROP dough by heaping tablespoonful, 2 inches apart, onto baking sheets. Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.


Serving Size (1 cookie of 54), Calories 90 (Calories from Fat 35), Total Fat 4g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 10mg, Sodium 65mg, Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 8g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 2%.


  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts


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