ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dessert Recipes»
  • Cookies & Biscuits

Peanut Butter Cookies Using Crisco Recipe

Updated on August 31, 2012

Rate these cookies!

Cast your vote for Classic Peanut Butter Cookies

This is a simple recipe for classic, traditional peanut butter cookies. Just a few ingredients, easy steps, and you get a wonderful, delicious treat. You can also add a cup of semi-sweet morsels or white chocolate chips to change them up a little bit.

Cook Time

Prep time: 5 min
Cook time: 8 min
Ready in: 13 min
Yields: 3 Dozen


  • 3/4 C creamy Peanut Butter
  • 1/2 C Crisco shortening
  • 1 1/4 C brown sugar, firmly packed
  • 3 TBSP 2% Milk
  • 1 TBSP vanilla
  • 1 egg
  • 1 3/4 C all-purpose flour
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  1. Pre-heat oven to 375 degrees.
  2. Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a mixing bowl at medium speed until creamy. Add the egg and beat just to blend it in.
  3. In a separate bowl, combine flour, salt, and baking soda. Add flour mixture to the creamy mixture by spoonfuls until dough is formed.
  4. Pinch off dough and roll into small balls, about 1". Place a few inches apart on a cookie sheet. Press dough ball down with a fork in a criss-cross pattern.
  5. Bake for 8-9 minutes, do not overbake! Cool for 2 minutes on baking sheet before transferring to a cooling rack. Save in an air tight container.


    0 of 8192 characters used
    Post Comment

    • mlowell profile image

      mlowell 5 years ago from Georgia

      LA - This recipe makes a great chewy cookie, and the trick is to not over bake them. The edges should just be turning golden brown and the center should still look a little wet when you pull them out. Moving the cookies from the baking sheet to the cooling rack also helps them set up without sacrificing the chewiness. Good luck!

    • LA Elsen profile image

      LA Elsen 5 years ago from Chicago, IL

      They sound awesome. I've always used margerine or butter, not Crisco for my pb cookies. I am going to try Crisco this time with your recipe. I am trying to make them more chewy vs. crunchy. Can't wait to try them!

    • aivzdog profile image

      aivzdog 5 years ago

      Mmm...i can smell them in my nose!