Classic Jif Peanut Butter Cookies

Introduction

Few things say “home” quite like a batch of classic Jif peanut butter cookies fresh from the oven. Golden on the edges, soft in the center, and packed with rich, creamy peanut butter flavor—these cookies are a nostalgic throwback to after-school snacks and family baking days. Whether you’re filling a cookie jar, prepping for a bake sale, or just treating yourself (hey, you deserve it!), this recipe delivers that old-fashioned comfort in every bite.

Right after the first warm bite, you’ll understand why this is a go-to for so many. Made with pantry staples and that unmistakable Jif peanut butter richness, these cookies strike the perfect balance of sweet, salty, chewy, and crisp. They’re everything you remember and everything you need right now.

Why You’ll Love This Recipe

Key Benefits

• Super simple: One bowl and no fancy equipment required.
• Make-ahead friendly: Chilling the dough actually improves the flavor and texture.
• Crowd-pleasing: These are always the first to disappear at cookie swaps and parties.
• Versatile size options: Make them jumbo or bite-sized depending on the crowd.

Taste & Texture

Expect soft, chewy centers and slightly crispy edges. These cookies are:

• Rich with roasted peanut flavor
• Buttery and sweet, but with a salty balance that keeps them from being cloying
• Slightly crumbly but still chewy with a satisfying bite
• Dusted in sugar and marked with that classic crisscross fork pattern

Dietary Attributes

• Vegetarian-friendly
• Easily adapted to be dairy-free (use Crisco instead of butter)
• Can be made gluten-free with a cup-for-cup gluten-free flour substitute

Ingredients & Substitutions

Ingredient List

• ½ cup creamy peanut butter (Jif or Skippy work best)
• ½ cup butter or Crisco shortening, softened
• ½ cup granulated sugar, plus ½ cup more for rolling
• ½ cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon kosher salt (or ½ teaspoon table salt)
• ½ teaspoon baking soda

Notes on Quality

• Creamy peanut butter: Stick to non-natural versions like Jif or Skippy to ensure a smooth, cohesive dough. Natural peanut butters separate and result in crumbly, dry cookies.
• Butter vs. Shortening: Butter brings in that rich, classic flavor. Shortening gives the cookies a little extra chew. Use what you have, or even try half and half.
• Sugars: Light brown sugar adds a hint of molasses richness. The granulated sugar gives a crisp exterior and sweetness throughout.

Possible Substitutions

• Egg substitute: A flax egg (1 tbsp ground flaxseed + 3 tbsp water) works if you’re baking egg-free.
• Flour: Use a 1:1 gluten-free baking flour if needed. Almond flour won’t work for this recipe.
• Peanut butter: Want crunch? Use crunchy peanut butter instead of creamy—as long as it’s not the natural kind with oil separation.

Step-by-Step Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Cream butter and sugars: In a large bowl, beat together the softened butter (or shortening), creamy peanut butter, granulated sugar, and brown sugar until light and fluffy. A hand or stand mixer makes this quick, but you can do it by hand with some elbow grease.
3. Add wet ingredients: Beat in the egg and vanilla extract until well combined.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing on low speed or with a wooden spoon just until combined. Don’t overmix.
5. Chill the dough: Cover and refrigerate for at least 1 to 2 hours, or overnight. This step is key for flavor and texture.
6. Shape and coat: Scoop dough into 1½ tablespoon-sized balls (or 1 tablespoon for smaller cookies). Roll each ball in the reserved granulated sugar and place on the prepared baking sheet, spacing them about 2 inches apart.
7. Make the fork marks: Use a fork to gently press a crisscross pattern on each cookie. You can use your fingers to reshape them slightly into thick discs if needed.
8. Bake: Bake for 13 to 14 minutes, or until the edges are lightly golden and the centers still look slightly underdone.
9. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool.

Expert Tips & Tricks

Best Practices

• Chill that dough: It’s not just for flavor—it keeps the cookies from spreading too much and adds chewiness.
• Don’t overbake: The cookies might look underdone in the center, but they’ll set as they cool. Overbaking makes them dry and crumbly.
• Use a cookie scoop: For even portions and uniform cookies every time.

Common Mistakes

• Using natural peanut butter: The oil separation throws off the dough’s consistency.
• Skipping the chill: It’ll result in flat, greasy cookies that lack texture.
• Overmixing: Stir the dough just until everything is incorporated to avoid tough cookies.

Time-Saving Tips

• Make the dough a day ahead and keep it chilled until ready to bake.
• Freeze pre-rolled dough balls to bake fresh cookies on demand. Just thaw slightly before rolling in sugar and baking.

Serving Suggestions

Pairings

• Cold glass of milk or oat milk
• Vanilla or coffee ice cream for a peanut butter cookie sandwich
• Paired with chocolate-dipped fruit or a small bowl of berries

Presentation Ideas

• Stack cookies in mason jars and wrap with ribbon for a charming gift
• Serve on a vintage cake stand for nostalgic vibes
• Dust lightly with powdered sugar for an elegant finish

Beverage Pairings

• Coffee or espresso
• Peanut butter stout or chocolate porter if you’re feeling grown-up
• Sweet iced tea or a vanilla milkshake for a kid-friendly pairing

Storage & Reheating

Leftover Storage

• Cool the cookies completely before storing.
• Place in an airtight container at room temperature. They’ll stay fresh and soft for 3 to 4 days.
• For longer storage, freeze baked cookies for up to 2 months. Just thaw before serving.

Reheating Methods

• Briefly microwave a cookie for 10–12 seconds for that just-baked warmth
• Reheat in a 300°F oven for 3–5 minutes to refresh texture

Frequently Asked Questions

Substitutions & Adjustments

Can I use natural peanut butter?
No. Natural peanut butter separates, which can cause dry, inconsistent cookies. Stick with classic creamy peanut butter for best results.

Can I use crunchy peanut butter?
Yes, as long as it’s not the oil-separated kind. Crunchy adds a fun texture twist.

Can I make smaller cookies?
Absolutely. Use 1 tablespoon of dough for 30 medium cookies and reduce baking time to 10–12 minutes.

Troubleshooting

My cookies came out dry. What happened?
This usually means they were overbaked or made with natural peanut butter. Keep an eye on baking time and stick to the recommended ingredients.

Why did my cookies spread too much?
Chilling the dough helps with this. Make sure your butter isn’t too soft or melted when you start mixing.

Variations & Customizations

Dietary Adaptations

• Use dairy-free butter or Crisco to make these cookies completely dairy-free
• Use a gluten-free 1:1 flour blend to make them gluten-free without sacrificing texture

Flavor Twists

• Stir in mini chocolate chips or chopped roasted peanuts
• Drizzle with melted dark chocolate once cooled
• Add a pinch of cinnamon to the dough for a cozy twist

Seasonal/Holiday Versions

• For fall: Add a hint of pumpkin spice and drizzle with a maple glaze
• For the holidays: Press a chocolate kiss in the center after baking for a peanut butter blossom feel
• Shape into hearts or stars with cookie cutters for special occasions

Conclusion

These classic Jif peanut butter cookies are a nostalgic treat that delivers every single time. With that rich, creamy peanut butter flavor and perfect chewy-crisp texture, they’re sure to become a permanent fixture in your baking rotation. Whether you’re baking for loved ones, sharing with friends, or keeping a batch all to yourself, these cookies feel like a warm hug from your childhood kitchen.

Tried them? Let me know how they turned out in the comments—I’d love to hear how you made them your own. And don’t forget to save this recipe to your boards over on Pinterest. You’ll want to bake them again and again.

Additional Resources

Related Recipes

Looking for more cozy and satisfying bites? Try these next:

• Creamy Chicken Marsala – A rich and romantic dinner that pairs beautifully with a soft dessert
• Sheet Pan Gnocchi – A super easy weeknight dinner you can pair with a sweet treat after
• Creamy Chicken Marsala – Yes, it’s that good, it’s worth mentioning twice

Recommended Tools

• Cookie scoop for perfectly portioned dough
• Silicone baking mats for even baking and easy cleanup
• Cooling racks to set the cookies just right

Happy baking!

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