jif peanut butter cookie recipe
- The Best jif peanut butter cookie recipe
- Classic Peanut Butter Cookies with JIF Peanut Butter
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Peanut Butter Cookies with JIF Peanut Butter Works
- ❓ Frequently Asked Questions About Peanut Butter Cookies with JIF Peanut Butter
The Best jif peanut butter cookie recipe
Classic Peanut Butter Cookies with JIF Peanut Butter
A simple, buttery cookie recipe infused with creamy peanut butter for a nostalgic treat. These cookies are soft, chewy, and packed with flavor.
🥘Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup creamy peanut butter (JIF preferred)
👨🍳Directions
-
1
Preheat oven to 350°F. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. -
2
Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. -
3
Fold in the peanut butter until evenly distributed throughout the dough. If the dough is too sticky, chill it for 15 minutes before rolling. -
4
Preheat oven to 350°F. Roll dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Flatten each ball slightly with your fingertips. -
5
Bake for 10–12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Peanut Butter Cookies with JIF Peanut Butter Works
❓ Frequently Asked Questions About Peanut Butter Cookies with JIF Peanut Butter
How do I store my JIF Peanut Butter Cookies?
Store leftover cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a sealed bag or container. Frozen cookies keep fresh for three months and can be reheated in the oven at 350°F (175°C) for about five minutes to restore crispiness.
Can I substitute peanut butter if I don’t have JIF?
Yes, you can use creamy peanut butter as a substitute, but for the best texture, opt for a brand with a similar fat content. Creamy peanut butter works well, but if you prefer a slightly nuttier flavor, a slightly thicker, natural peanut butter can be used. Keep an eye on the texture—it may spread more than traditional peanut butter.
Why do my cookies spread so much?
The cookies spread due to the high fat content in peanut butter and butter, which softens the dough. To reduce spreading, chill the dough for 30 minutes before baking, or use slightly less fat in the recipe. Another trick is to preheat your oven to 350°F (175°C) and bake the cookies slightly closer together than recommended to prevent overbaking.
Are these cookies gluten-free?
No, these cookies contain wheat flour, so they are not gluten-free. If you need a gluten-free version, you can replace the all-purpose flour with a gluten-free 1:1 baking blend, but keep in mind texture and flavor may vary slightly.
How can I make the cookies extra crunchy?
For a crispier texture, pre-bake the dough balls for 5 minutes before adding the chocolate chips. This helps set the edges before baking. Additionally, reduce the oven temperature by 25°F (15°C) and bake for an extra 1–2 minutes to ensure a firmer crust.
