Unleash your inner baker with these 18 irresistible Crisco peanut butter cookie creations! Whether you’re craving classic comfort or a fun new twist, this roundup is packed with easy, delicious recipes that promise chewy, flavorful results every time. Get ready to fill your kitchen with the warm, nutty aroma of homemade goodness—your next favorite treat is waiting inside!
Classic Crisco Peanut Butter Cookies
Gather ’round, cookie connoisseurs and peanut butter pilgrims, because we’re about to resurrect a kitchen classic that’s so delightfully simple, it’ll make your fancy mixer blush with envy. Get ready for cookies that are crisp on the edges, tender in the middle, and packed with that nostalgic, nutty goodness we all secretly crave.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy peanut butter and 1 cup granulated sugar using a sturdy spoon or hand mixer on low speed for 2 minutes until fully incorporated and slightly fluffy.
3. Crack 1 large egg into the bowl and add 1 tsp vanilla extract, then mix for another 1 minute until the mixture is smooth and uniform.
4. Sprinkle 1/2 tsp baking soda and 1/4 tsp salt evenly over the dough, and fold them in gently with a spatula until no dry streaks remain—this ensures even leavening and flavor.
5. Scoop rounded tablespoons of dough, roll them into 1-inch balls between your palms, and place them 2 inches apart on the prepared baking sheets.
6. Use a fork to press each ball flat in a crisscross pattern, dipping the fork in sugar between presses to prevent sticking and create that signature textured top.
7. Bake one sheet at a time in the preheated oven for 9–11 minutes, or until the edges are lightly golden and the centers look just set—they’ll firm up as they cool, so avoid overbaking for the perfect chew.
8. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, which prevents sogginess and enhances crispness.
Forget everything you thought you knew about fussy baking; these cookies emerge with a satisfying snap that gives way to a melt-in-your-mouth center, all while shouting ‘peanut butter’ in every buttery bite. Serve them stacked high with a cold glass of milk for dunking, or crumble them over vanilla ice cream for a decadent, no-fuss dessert that’ll have everyone begging for the recipe.
Chewy Crisco Triple Peanut Butter Delights
Settle in, peanut butter fanatics, because we’re about to turn your kitchen into a chewy, crispy, peanut-butter-packed paradise. This recipe is the ultimate treat for when you need a little extra joy (and a whole lot of peanut flavor) in your life—no fancy skills required, just a serious love for all things nutty.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter
– 1 cup Crisco shortening
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup peanut butter chips
– 1/2 cup chopped peanuts
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy peanut butter and 1 cup Crisco shortening using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
3. Add 1 cup granulated sugar and 1 cup packed light brown sugar to the bowl, and beat on medium-high speed until light and fluffy, scraping down the sides as needed.
4. Beat in 2 large eggs one at a time, followed by 1 tsp vanilla extract, ensuring each is fully incorporated before adding the next.
5. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overworking the dough.
7. Fold in 1 cup peanut butter chips and 1/2 cup chopped peanuts with a spatula until evenly distributed.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 8–10 minutes, or until the edges are golden brown and the centers are just set but still soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Forget everything you thought you knew about peanut butter cookies—these delights boast a chewy center with a satisfyingly crisp edge, packed with triple the peanut punch from the butter, chips, and crunchy nuts. Serve them warm with a cold glass of milk for the ultimate comfort snack, or crumble them over ice cream for a next-level dessert that’ll have everyone begging for the recipe.
Crisco Peanut Butter and Chocolate Chip Cookies
Just when you thought peanut butter and chocolate couldn’t get any more irresistible, along comes this Crisco-powered cookie that’s about to become your new kitchen MVP. Seriously, these aren’t your average cookies—they’re the chewy, melty, ‘hide-them-from-your-family’ kind of good.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup Crisco shortening
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups semisweet chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup Crisco shortening, 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 cup packed light brown sugar.
3. Beat the mixture with an electric mixer on medium speed for 2 minutes until light and fluffy—this incorporates air for a tender cookie.
4. Add 2 large eggs and 2 teaspoons vanilla extract to the bowl, then beat for 1 more minute until fully combined.
5. In a separate medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain; overmixing can lead to tough cookies.
7. Fold in 2 cups semisweet chocolate chips with a spatula until evenly distributed.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake one sheet at a time in the preheated oven for 9–11 minutes, until the edges are lightly golden but the centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely—they’ll firm up as they cool.
11. Repeat with the remaining dough, using cooled baking sheets for even baking.
12. Store cooled cookies in an airtight container at room temperature for up to 5 days.
Let these cookies cool slightly, and you’ll be rewarded with a perfect chewy texture that gives way to pockets of melted chocolate. The Crisco ensures they stay soft for days, making them ideal for packing in lunches or dunking in a cold glass of milk—just try not to eat them all in one sitting!
Gluten-Free Crisco Peanut Butter Cookies
Nostalgia just got a gluten-free upgrade, folks! Picture this: a cookie so delightfully crumbly and peanut-buttery, it’ll make you forget it’s missing the usual flour. We’re diving into a batch that’s shockingly simple, wildly delicious, and ready to satisfy that sweet tooth without any gluten guilt.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup Crisco shortening
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, and ½ cup Crisco shortening using an electric mixer on medium speed for 2 minutes until fluffy.
3. Add 1 large egg and 1 teaspoon vanilla extract to the bowl, then mix on low speed for 1 minute until fully incorporated.
4. In a small bowl, whisk together ½ teaspoon baking soda and ¼ teaspoon salt, then gently fold this dry mixture into the wet ingredients with a spatula until just combined.
5. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
6. Use a fork to press each ball flat in a crisscross pattern, dipping the fork in sugar between presses to prevent sticking.
7. Bake the cookies at 350°F for 8–10 minutes, until the edges are lightly golden but the centers still look soft.
8. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up before transferring them to a wire rack.
9. Allow the cookies to cool completely on the rack for 15 minutes before serving.
Kick back and enjoy these gems—they boast a tender, melt-in-your-mouth texture with a rich peanut butter punch that’s perfectly balanced by a hint of sweetness. For a fun twist, sandwich them with a dollop of jam or dunk them in cold milk for the ultimate cozy treat.
Crisco Peanut Butter and Oatmeal Cookies
Aren’t we all just one batch of cookies away from a better day? These Crisco Peanut Butter and Oatmeal Cookies are the chewy, nutty, soul-soothing heroes we deserve—they’re basically a hug in cookie form, ready to rescue your afternoon from monotony. With a playful peanut butter punch and hearty oat texture, they’re the ultimate comfort bake that’ll have you sneaking extras before they even cool.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup Crisco shortening
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 3 cups old-fashioned oats
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup Crisco shortening, 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 cup packed brown sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Beat in 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract until just combined.
4. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain—tip: scrape the bowl’s sides halfway through to ensure even blending.
6. Stir in 3 cups old-fashioned oats by hand until evenly distributed; the dough will be thick and sticky.
7. Scoop tablespoon-sized portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheets.
8. Flatten each ball slightly with a fork in a crisscross pattern—tip: dip the fork in water between presses to prevent sticking and create clean lines.
9. Bake for 9–11 minutes, rotating the sheets halfway through, until the edges are golden brown but the centers look slightly underdone.
10. Let the cookies cool on the baking sheets for 5 minutes—tip: they’ll firm up as they cool, so don’t overbake for that perfect chewy texture—then transfer to a wire rack to cool completely.
11. Serve warm or store in an airtight container for up to 5 days.
Soft and chewy with a delightful oat crunch, these cookies boast a rich peanut butter flavor that’s not too sweet. Serve them warm with a glass of cold milk for classic comfort, or crumble them over vanilla ice cream for an easy dessert upgrade—they’re so good, you might just hide the last few from your family.
Crisco Peanut Butter and Jelly Sandwich Cookies
Crispy, chewy, and packed with nostalgic flavor, these Crisco Peanut Butter and Jelly Sandwich Cookies are the playful upgrade your childhood lunchbox always deserved. Imagine a buttery, crumbly cookie hugging a creamy peanut butter filling and a sweet jelly surprise—it’s like a PB&J sandwich decided to dress up for a fancy party. Get ready to bake a batch that disappears faster than you can say “snack time!”
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup creamy peanut butter
– 1 large egg
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup strawberry jelly
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
3. Add the creamy peanut butter, egg, and vanilla extract to the bowl, then mix on medium speed for 1 minute until fully combined and smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms, being careful not to overmix to keep the cookies tender.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
7. Use a fork to gently press each ball into a crisscross pattern, flattening them slightly to about 1/4-inch thickness for even baking.
8. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown and the centers are set but still soft.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Once cooled, spread about 1 teaspoon of strawberry jelly onto the flat side of half the cookies.
11. Top each jelly-covered cookie with another cookie, flat side down, pressing gently to form a sandwich.
12. Store the assembled cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
Buttery and crumbly with a gooey jelly center, these cookies offer a delightful crunch that melts into creamy peanut butter goodness. Serve them with a cold glass of milk for a classic treat, or get creative by drizzling with melted chocolate for an extra indulgent twist—they’re sure to be the star of any dessert table!
Crispy Crisco Peanut Butter Thins
Unbelievably, the secret to the crunchiest, most addictive peanut butter cookie you’ll ever meet isn’t some fancy imported butter—it’s good ol’ Crisco, turning humble pantry staples into crispy, salty-sweet wafers that practically beg to be dunked in milk. These thins are the snack-time hero you didn’t know you needed, delivering a satisfying snap with every bite and a flavor that’s nutty, buttery, and just a little bit magical.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter
– ¾ cup granulated sugar
– ½ cup vegetable shortening (Crisco)
– 1 large egg
– 1 tsp vanilla extract
– 1 ¼ cups all-purpose flour
– ½ tsp baking soda
– ¼ tsp salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy peanut butter, ¾ cup granulated sugar, and ½ cup vegetable shortening using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
3. Add 1 large egg and 1 tsp vanilla extract to the bowl, then mix on low speed until fully incorporated.
4. In a separate medium bowl, whisk together 1 ¼ cups all-purpose flour, ½ tsp baking soda, and ¼ tsp salt until no lumps remain.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms and no flour streaks are visible.
6. Scoop dough by the tablespoonful and roll into balls, placing them 2 inches apart on the prepared baking sheets.
7. Use a fork to gently press each ball into a thin disc, creating a crisscross pattern on top.
8. Bake one sheet at a time in the preheated oven for 8–10 minutes, or until the edges turn golden brown and the centers look set.
9. Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
10. Repeat with the remaining dough, allowing the baking sheet to cool between batches to prevent spreading.
What makes these thins truly special is their delicate crispness that shatters with a gentle bite, revealing a rich peanut butter flavor balanced by a hint of salt. Serve them stacked high with a cold glass of milk for the ultimate nostalgic treat, or crumble them over ice cream for an instant dessert upgrade—they’re so versatile, you might just hide the last batch for yourself!
Crisco Peanut Butter and Banana Cookies
Dare to dream of a cookie that’s part childhood nostalgia, part grown-up snack-time triumph? These Crisco peanut butter and banana cookies are here to deliver a chewy, flavor-packed hug in every bite—no fancy baker skills required, just a craving for something deliciously simple.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter
– 1 cup mashed ripe banana (about 2 medium bananas)
– 1 cup granulated sugar
– 1 cup Crisco shortening
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy peanut butter, 1 cup mashed ripe banana, 1 cup granulated sugar, and 1 cup Crisco shortening; beat with an electric mixer on medium speed for 2 minutes until smooth and creamy.
3. Add 2 large eggs and 2 teaspoons vanilla extract to the bowl, then beat for 1 more minute until fully incorporated.
4. In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms—be careful not to overmix, as this keeps the cookies tender.
6. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Use a fork to gently press each dough ball into a crisscross pattern, which not only adds that classic peanut butter cookie look but helps them bake evenly.
8. Bake one sheet at a time in the preheated oven for 9–11 minutes, or until the edges are lightly golden and the centers look set but still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely—this prevents them from breaking and ensures they firm up nicely.
10. Repeat with the remaining dough, using fresh parchment paper if needed to avoid sticking.
Unbelievably soft and moist from the banana, these cookies boast a rich peanut butter flavor with a hint of sweetness that’s perfectly balanced. Serve them warm with a glass of cold milk for ultimate comfort, or crumble them over ice cream for a playful dessert twist that’ll have everyone asking for seconds.
Super Soft Crisco Peanut Butter Blossoms
Aren’t you tired of cookies that crumble like your last New Year’s resolution? Let’s bake something that’s delightfully soft, irresistibly peanut buttery, and crowned with a chocolate kiss—these Super Soft Crisco Peanut Butter Blossoms are the cozy, crowd-pleasing treat your cookie jar has been dreaming of.
Serving: 48 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup Crisco shortening
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 1/4 cup milk
– 2 teaspoons vanilla extract
– 3 1/2 cups all-purpose flour
– 2 teaspoons baking soda
– 1 teaspoon salt
– 1/2 cup granulated sugar (for rolling)
– 48 milk chocolate kisses, unwrapped
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup Crisco shortening, 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 cup packed light brown sugar on medium speed for 2 minutes until light and fluffy.
3. Add 2 large eggs, 1/4 cup milk, and 2 teaspoons vanilla extract to the bowl, then mix on low speed for 1 minute until fully combined.
4. In a separate bowl, whisk together 3 1/2 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms—avoid overmixing to keep the cookies tender.
6. Shape the dough into 1-inch balls, then roll each ball in the 1/2 cup granulated sugar until evenly coated.
7. Place the sugared balls 2 inches apart on the prepared baking sheets, and bake at 375°F for 8–10 minutes until the edges are lightly golden but the centers are still soft.
8. Immediately press 1 unwrapped milk chocolate kiss into the center of each hot cookie, allowing it to melt slightly for a perfect seal.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Yield: 48 cookies. You’ll marvel at how these blossoms stay super soft for days, thanks to the Crisco, with a rich peanut butter flavor that’s balanced by the sweet chocolate kiss. Try serving them warm with a glass of cold milk for an extra-indulgent twist!
Crisco Chocolate-Dipped Peanut Butter Cookies
Nostalgia just got a major upgrade, folks! These Crisco Chocolate-Dipped Peanut Butter Cookies are the buttery, peanutty, chocolatey hug your inner child didn’t know it needed—a perfect mash-up of classic comfort and irresistible decadence that’ll have you sneaking back to the cookie jar. Serving: 24 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup Crisco all-vegetable shortening
– 2 cups semisweet chocolate chips
– 1 tablespoon vegetable oil
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract, beating with a hand mixer on medium speed until smooth and creamy, about 2 minutes.
3. In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to ensure even distribution.
4. Gradually add the dry ingredients to the peanut butter mixture, mixing on low speed just until a soft dough forms, being careful not to overmix to keep the cookies tender.
5. Scoop the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
6. Flatten each ball slightly with a fork in a crisscross pattern, dipping the fork in sugar between presses to prevent sticking.
7. Bake the cookies for 8–10 minutes, or until the edges are lightly golden and the centers look set but still soft.
8. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely, which helps them firm up for dipping.
9. In a microwave-safe bowl, combine 2 cups semisweet chocolate chips and 1 tablespoon vegetable oil, microwaving in 30-second intervals, stirring between each, until smooth and melted, about 1–2 minutes total.
10. Dip each cooled cookie halfway into the melted chocolate, allowing excess to drip off, and place them back on the parchment-lined sheets.
11. Let the chocolate set at room temperature for about 1 hour, or chill in the refrigerator for 15 minutes to speed up the process.
Kindly note: these cookies boast a crumbly, melt-in-your-mouth texture from the Crisco, with a rich peanut butter core that’s perfectly balanced by the glossy chocolate shell. Serve them stacked high on a vintage plate for a retro vibe, or crumble them over ice cream for an indulgent dessert hack that’ll make any day feel like a celebration!
Vegan Crisco Peanut Butter Cacao Nib Cookies
Crispy, chewy, and packed with plant-based power, these cookies are about to become your new go-to sweet treat—no dairy or eggs required, just pure peanut butter bliss with a cacao nib crunch that’ll make you forget they’re vegan. Seriously, they’re so good, you might start hiding them from your non-vegan friends (or yourself, no judgment here). Ready to bake up a batch that’s as fun to make as it is to devour? Let’s get mixing!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter
– ¾ cup granulated sugar
– ½ cup vegan Crisco shortening
– ¼ cup unsweetened almond milk
– 1 tsp vanilla extract
– 1 ¼ cups all-purpose flour
– ½ tsp baking soda
– ¼ tsp salt
– ⅓ cup cacao nibs
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 cup creamy peanut butter, ¾ cup granulated sugar, and ½ cup vegan Crisco shortening using a hand mixer on medium speed for 2 minutes until fluffy.
3. Add ¼ cup unsweetened almond milk and 1 tsp vanilla extract, mixing for 1 minute until fully incorporated.
4. In a separate bowl, whisk together 1 ¼ cups all-purpose flour, ½ tsp baking soda, and ¼ tsp salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms—be careful not to overmix to keep the cookies tender.
6. Fold in ⅓ cup cacao nibs gently with a spatula until evenly distributed.
7. Scoop tablespoon-sized portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheet.
8. Flatten each ball slightly with a fork in a crisscross pattern for that classic peanut butter cookie look.
9. Bake at 350°F for 9–11 minutes, until the edges are golden brown but the centers are still soft—they’ll firm up as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Who knew vegan cookies could be this irresistible? With a crisp edge giving way to a chewy middle, each bite delivers a rich peanut butter flavor punctuated by the subtle crunch of cacao nibs. Try serving them warm with a scoop of dairy-free ice cream for an indulgent twist, or crumble them over oatmeal for a breakfast upgrade that’ll make mornings way more exciting.
Crisco Peanut Butter and Honey Granola Cookies
Venture into the world of cookies that are so delightfully chewy and nutty, you’ll forget all about that sad, store-bought granola bar. These Crisco Peanut Butter and Honey Granola Cookies are the snack-time superheroes we all deserve—packed with wholesome oats, a double dose of peanutty goodness, and just enough honey to make your taste buds do a happy dance. Trust me, one bite and you’ll be plotting how to hide the whole batch from your family (good luck with that!).
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 1 cup Crisco shortening
– 1 cup creamy peanut butter
– 2 large eggs
– 1/4 cup honey
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups old-fashioned rolled oats
– 1 cup chopped peanuts
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to cream together the granulated sugar, light brown sugar, and Crisco shortening for 2 minutes until fluffy.
3. Add the creamy peanut butter and mix for 1 minute until fully incorporated.
4. Beat in the eggs one at a time, ensuring each is fully combined before adding the next.
5. Stir in the honey and vanilla extract with a spatula until the mixture is smooth.
6. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—overmixing can lead to tough cookies.
8. Fold in the old-fashioned rolled oats and chopped peanuts with a spatula until evenly distributed.
9. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
10. Bake for 10-12 minutes, or until the edges are golden brown and the centers look set but still soft—they’ll firm up as they cool.
11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Every cookie emerges with a perfect balance: crisp edges give way to a chewy, oat-filled center, while the honey and peanut butter meld into a sweet, nutty flavor that’s downright addictive. Serve them warm with a glass of cold milk for the ultimate comfort snack, or crumble them over vanilla ice cream for a decadent dessert twist that’ll have everyone asking for seconds.
Peanut Butter Toffee Crunch Crisco Cookies
Zesty, zany, and downright addictive—these cookies are the ultimate kitchen experiment gone gloriously right. Imagine peanut butter’s creamy charm, toffee’s buttery crunch, and a Crisco-powered chewiness all colliding in one irresistible bite. Trust me, your cookie jar has never seen such delicious chaos!
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup vegetable shortening (Crisco)
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup creamy peanut butter
– 1 cup toffee bits
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, vegetable shortening, granulated sugar, and brown sugar together with an electric mixer on medium speed for 3 minutes, until light and fluffy.
3. Add the eggs and vanilla extract to the bowl, then beat for another 2 minutes until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—overmixing can lead to tough cookies.
6. Fold in the creamy peanut butter and toffee bits with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 9–11 minutes, until the edges are golden brown but the centers still look slightly soft.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Unbelievably chewy with a satisfying crunch from the toffee bits, these cookies offer a perfect balance of sweet and salty flavors. Serve them warm with a glass of cold milk for classic comfort, or crumble them over vanilla ice cream for an indulgent dessert twist—they’re so versatile, they might just become your new go-to treat!
Crisco Salted Caramel Peanut Butter Cookies
Salted caramel and peanut butter? It’s the sweet-and-salty hug your taste buds have been dreaming of, and these cookies deliver it in chewy, gooey, utterly irresistible form. Get ready to bake a batch that’ll disappear faster than you can say ‘Crisco’—trust me, your kitchen will smell like a cozy dessert paradise.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup Crisco shortening
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup salted caramel baking chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup Crisco shortening and 1 cup creamy peanut butter with a mixer on medium speed until smooth and creamy, about 2 minutes.
3. Add 1 cup granulated sugar and 1 cup packed light brown sugar to the bowl, and beat again until light and fluffy, scraping down the sides as needed.
4. Beat in 2 large eggs and 2 tsp vanilla extract until fully incorporated.
5. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—overmixing can lead to tough cookies.
7. Fold in 1 cup salted caramel baking chips with a spatula until evenly distributed.
8. Scoop dough into 1.5-tablespoon portions, roll into balls, and place 2 inches apart on the prepared baking sheets.
9. Bake for 9–11 minutes, or until the edges are lightly golden but the centers still look soft; they’ll firm up as they cool.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Every bite of these cookies is a chewy, melt-in-your-mouth delight, with pockets of gooey caramel that ooze warmth against the rich peanut butter base. Serve them slightly warm with a cold glass of milk for the ultimate comfort snack, or crumble them over vanilla ice cream for a decadent twist.
No-Bake Crisco Peanut Butter Cookie Bars
Ready to ditch the oven and dive into a dessert that’s so easy, it practically makes itself? Meet your new favorite no-bake treat: these Crisco peanut butter cookie bars are the ultimate cheat code for when a sweet craving strikes but you’re fresh out of patience (and clean baking sheets). They’re rich, ridiculously simple, and require zero heat—just a bowl, a spoon, and a serious love for peanut butter.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups creamy peanut butter
– 1 cup Crisco shortening
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 4 cups powdered sugar
– 1/4 teaspoon salt
– 2 cups semi-sweet chocolate chips
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a large mixing bowl, combine 2 cups creamy peanut butter, 1 cup Crisco shortening, and 1/2 cup softened unsalted butter using a hand mixer on medium speed for 2–3 minutes until smooth and fully incorporated.
3. Add 1 teaspoon vanilla extract and 1/4 teaspoon salt to the mixture, mixing for 30 seconds to distribute evenly.
4. Gradually add 4 cups powdered sugar to the bowl in 1-cup increments, mixing on low speed after each addition to prevent a sugar cloud, then increase to medium for 1 minute until a thick, moldable dough forms. Tip: If the dough feels too sticky, chill it in the refrigerator for 10 minutes to firm up slightly.
5. Press the dough evenly into the prepared pan using your hands or the back of a spoon, smoothing the top to create a uniform layer about 1-inch thick.
6. Place 2 cups semi-sweet chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until fully melted and glossy, about 1–2 minutes total. Tip: Avoid overheating the chocolate to prevent seizing; it should be smooth and pourable.
7. Pour the melted chocolate over the peanut butter layer in the pan, spreading it quickly with a spatula to cover the surface entirely.
8. Transfer the pan to the refrigerator and chill for at least 2 hours, or until the chocolate is set and firm to the touch. Tip: For cleaner cuts, use a sharp knife warmed under hot water and wiped dry before slicing.
9. Lift the bars out of the pan using the parchment overhang, place on a cutting board, and slice into 16 even squares.
Very fudgy and decadent, these bars boast a creamy peanut butter base that melts in your mouth, topped with a crisp chocolate shell for the perfect textural contrast. Serve them chilled for a firm bite or at room temperature for a softer, gooier experience—maybe crumbled over ice cream for an extra indulgent twist!
Crisco Peanut Butter and Espresso Cookies
Yikes, you’ve been staring at that espresso machine all day—why not put that caffeine kick to work in a cookie? These Crisco Peanut Butter and Espresso Cookies are the chewy, nutty, slightly buzzy treat that’ll turn your afternoon slump into a sugar-coated victory lap. Trust me, they’re the upgrade your cookie jar never knew it needed.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 1 cup Crisco shortening
– 2 large eggs
– 2 tsp vanilla extract
– 2 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tbsp finely ground espresso powder
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 cup packed light brown sugar, and 1 cup Crisco shortening using an electric mixer on medium speed for 2 minutes until fluffy.
3. Add 2 large eggs and 2 tsp vanilla extract to the bowl, then mix on low speed for 1 minute until fully incorporated.
4. In a separate medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 2 tbsp finely ground espresso powder until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed for 1–2 minutes until a soft dough forms with no flour streaks visible.
6. Scoop dough into 1.5-tablespoon portions, roll into balls, and place them 2 inches apart on the prepared baking sheets.
7. Use a fork to gently press each ball twice in a crisscross pattern to flatten slightly, creating a classic peanut butter cookie look.
8. Bake one sheet at a time in the preheated oven for 9–11 minutes, or until the edges are lightly golden but the centers still look soft.
9. Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to set without becoming too crisp.
10. Transfer the cookies to a wire rack to cool completely for 15 minutes before serving.
Every bite delivers a chewy, melt-in-your-mouth texture with a rich peanut butter base and a subtle espresso kick that’s more sophisticated than a coffee break. Serve them warm with a cold glass of milk for a classic combo, or crumble them over vanilla ice cream for an indulgent dessert twist.
Crisco Peanut Butter White Chocolate Chip Cookies
Aren’t we all just looking for that one cookie recipe that feels like a warm hug but tastes like a party? Well, stop your search, because these Crisco peanut butter white chocolate chip cookies are about to become your new best friend—they’re ridiculously soft, gloriously chewy, and packed with enough sweet, salty, nutty goodness to make any day better. Trust me, your cookie jar has never been so excited.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup Crisco shortening
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 cups white chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream together 1 cup Crisco shortening, 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 cup packed light brown sugar on medium speed for 2–3 minutes until light and fluffy.
3. Add 2 large eggs and 2 tsp vanilla extract to the bowl, then mix on low speed just until combined, about 30 seconds.
4. In a separate medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain, scraping down the bowl as needed.
6. Gently fold in 2 cups white chocolate chips with a spatula until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the preheated oven for 8–10 minutes, or until the edges are lightly golden but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
Grab one fresh off the rack—these cookies boast a melt-in-your-mouth texture from the Crisco, with rich peanut butter flavor balanced by sweet white chocolate chips. Serve them slightly warm with a glass of cold milk for the ultimate treat, or crumble them over ice cream for a decadent dessert twist that’ll have everyone asking for seconds.
Conclusion
Excitingly, these 18 Crisco peanut butter cookie recipes offer endless inspiration for your kitchen. Whether you’re a baking novice or a seasoned pro, there’s a delicious creation waiting for you. We’d love to hear which one becomes your new favorite—leave a comment below! And if you enjoyed this roundup, please share it on Pinterest to spread the cookie love. Happy baking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
