Easy Peanut Butter Cookies Recipe

Preparing your pans – Whether you use cookie sheets or rimmed baking sheets, be sure that your sheets are ungreased or lined with parchment to keep the cookies from spreading and absorbing too much grease.

Can you use butter instead of shortening? In a word, no. Shortening keeps the cookies from spreading too much, keeps them from being crumbly, and ensures that they are nice and soft. Replacing it with butter would significantly alter the texture of the cookies and I beg you not to do it. They do now make butter-flavored shortening that I’ve used from time to time if you’re worried about the flavor.

Peanut Butter – It is important to use traditional, processed peanut butter (i.e. Jif, Skippy, Peter Pan, etc.) in this recipe. Using natural peanut butter that has oil separation will be much too greasy and cause the cookies to spread and become crumbly, so I do not recommend using natural peanut butter.

Nut Butter Alternatives – You can use other nut butters such as almond butter, cashew butter, etc. as long as they do not have oil separation (see the note above). A great almond butter substitute that works exceptionally well in all baked goods I’ve tried it with is Barney Butter.

Avoid crumbly cookies – The three most common reasons peanut butter cookies end up crumbly are (1) too much flour; (2) using the wrong kind of peanut butter, and (3) they are overbaked. Be sure to either weigh your flour or spoon it into your measuring cup before leveling (the scoop method often results in too much flour), use the correct type of peanut butter (see above), and take the cookies out when the centers still look soft and underdone. They will set as they cool.

Fun Extras – You can jazz these cookies up a bit if you’d like! Try rolling in colored sugars for a festive look or add some mix-ins – try a ½ cup of chopped peanuts, mini chocolate chips, peanut butter chips, butterscotch chips, or any other mix-in you like to pair with peanut butter!

Make-Ahead – You can prepare the cookie dough and refrigerate for up to 3 days before baking. When ready, let it sit on the counter for about 30 minutes before scooping and proceeding with baking.

Storage – These cookies will keep in an airtight container at room temperature for up to 1 week.

Freezing Instructions – These cookies freeze exceptionally well! You can freeze the balls of dough in a ziptop plastic bag for up to 3 months. Remove from the freezer, let sit at room temperature for 30 minutes, then roll in sugar and make the crisscross pattern on top, then bake as directed, adding an extra minute. You can also freeze the baked cookies by wrapping them individually in plastic wrap, then place them in a ziptop bag and freeze for up to 3 months.