Peanut Butter Crisscross Cookies

prep: 10MIN.
cook: 10MIN.
yield: 3 dozen


    Crisco® Original No-Stick Cooking Spray

    2/3 cup Jif® No Added Sugar Creamy Peanut Butter Spread

    1/2 cup Crisco® All-Vegetable Shortening

    1/2 cup sugar

    1/2 cup firmly packed brown sugar

    1 large egg

    2 tablespoons milk

    1 teaspoon vanilla extract

    1 1/2 cups all-purpose flour

    1 teaspoon baking soda

    1/4 teaspoon salt


  1. HEAT oven to 350°F. Coat baking sheets with no-stick cooking spray.
  2. BEAT peanut butter, shortening, sugar, brown sugar, egg, milk and vanilla in large bowl with mixer on high speed until well blended and fluffy, about 3 minutes.
  3. STIR flour, baking soda and salt in medium bowl until blended. Add to peanut butter mixture, mixing just until blended.
  4. SHAPE dough into 1-inch balls. Place on prepared baking sheets. Flatten with tines of fork in a crisscross pattern.
  5. BAKE 8 to 9 minutes or until edges are lightly browned and cookies are set. Cool 2 minutes. Remove from baking sheets to wire rack to cool completely.


Calories 0 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g), Protein 0g; 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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