Irresistible Jif Peanut Butter Cookies

prep: 15MIN.
cook: 8MIN.
yield: 3 dozen


    3/4 cup Jif® Creamy Peanut Butter

    1/2 cup Crisco® All-Vegetable Shortening

    1 1/4 cups firmly packed light brown sugar

    3 tablespoons milk

    1 tablespoon vanilla extract

    1 large egg

    1 3/4 cups all-purpose flour

    3/4 teaspoon baking soda

    3/4 teaspoon salt


  1. HEAT oven to 375ºF. 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.
  2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
  3. BAKE one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely.


Serving Size (1 of 36), Calories 110 (Calories from Fat 0), Total Fat 5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 5mg, Sodium 100mg, Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 8g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.


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


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