Here’s a chewy peanut butter cookie recipe to throw on the pile. The recipe is originally from Jif, hence the name Jif Irresistible Peanut Butter Cookies. I used Natural Jif peanut butter and the recipe worked just fine.
This is an older recipe that doesn’t have a super strong peanut butter flavor, but does have an interesting texture thanks to the shortening and brown sugar. Natural Jif Irresistible Peanut Butter Cookies have a crisp and crumbly shell and a chewy center. When made with butter, the flavor is a little fuller but the texture is more uniformly chewy and you don’t get the contrasting crispy/crumbly. I think what makes this cookie special is the fact it’s NOT too strong in peanut butter and has the crisp/chewy texture that appeals to some people.
If you prefer a chewy peanut butter cookie recipe with more peanut butter flavor, I recommend Peanut Butter Jumbos. For a more traditionally crumbly peanut butter texture and fuller flavor, the One Bowl Criss-Cross Peanut Butter Cookies are great. Another personal favorite which uses a combination of shortening and butter plus a combination of cake flour and regular flour is a recipe called Sadie’s Peanut Butter Cookies. Sadies’s gives you the best of all worlds in terms of texture and flavor, but it’s a little less convenient since you have to use two kinds of flour.
Irresistible Jif Peanut Butter Cookies
- 3/4 cup creamy peanut butter 190 grams
- 1/2 cup vegetable shortening Nutiva or Crisco 96 grams
- 1 1/4 cups firmly packed light brown sugar 250 grams
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg 50 grams
- 1 3/4 cups all-purpose flour 220 grams
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- Preheat the oven to 375ºF. I
- 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.
- Add the salt and baking soda and stir until mixed, then pour in the flour and mix on low until fully blended.
- Drop by rounded measuring tablespoonfuls of dough 2-inches apart (or by large cookie scoop) onto a greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
- 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.