18 Delicious Crisco Peanut Butter Cookie Recipes Easy to Make

Looking for the perfect peanut butter cookie recipe that’s both delicious and easy to whip up? You’re in luck! Our roundup of 18 Crisco peanut butter cookie recipes is here to satisfy your sweet tooth and simplify your baking adventures. From classic chewy cookies to creative twists, these recipes promise to bring comfort and joy to your kitchen. Keep reading to discover your next favorite treat!

Classic Crisco Peanut Butter Cookies

Craving something sweet, simple, and downright irresistible? Let’s talk about these Classic Crisco Peanut Butter Cookies that are about to become your new best friend. They’re the perfect blend of crunchy, chewy, and packed with peanut butter goodness—no fancy ingredients required!

Ingredients

• 1 cup of Crisco (because butter who?)
• 1 cup of peanut butter (the chunkier, the better, but smooth works too)
• 1 cup of sugar (for that sweet, sweet life)
• 1 cup of brown sugar (because we’re fancy like that)
• 2 eggs (the glue that holds our cookie dreams together)
• 2 1/2 cups of flour (the backbone of our operation)
• 1 tsp of baking soda (for that perfect rise)
• 1 tsp of baking powder (double the leavening, double the fun)
• A pinch of salt (to balance out the sweetness)

Instructions

1. Preheat your oven to 375°F—no cheating, let it get toasty.
2. In a big bowl, cream together the Crisco, peanut butter, sugar, and brown sugar until it’s smoother than your pickup lines.
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Patience is key!
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt. This is your dry team—mix them well.
5. Gradually add the dry ingredients to the wet mix, stirring until just combined. Overmixing is the enemy of fluffy cookies!
6. Roll the dough into 1-inch balls and place them on a baking sheet. Flatten each with a fork in a crisscross pattern—because aesthetics matter.
7. Bake for 10-12 minutes or until the edges are golden but the centers are still soft. They’ll firm up as they cool, promise.
8. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Resist the urge to eat them immediately—they’re worth the wait.

Every bite of these cookies is a crunchy, peanut buttery hug. Serve them with a glass of cold milk for the ultimate nostalgia trip, or crumble them over ice cream for a decadent twist. Either way, you’re winning.

Crisco Peanut Butter Blossoms

Buckle up, buttercup, because we’re about to dive into a cookie that’s as fun to make as it is to eat. These Crisco Peanut Butter Blossoms are the perfect blend of chewy, peanut buttery goodness with a chocolatey surprise in the middle. Trust me, your taste buds are in for a treat.

Ingredients

• 1 cup of Crisco (because we’re keeping it classic)
• 1 cup of peanut butter (creamy or crunchy, you do you)
• 1 cup of granulated sugar (for that sweet, sweet life)
• 1 cup of packed brown sugar (because depth of flavor matters)
• 2 eggs (the glue that holds our dreams together)
• 2 tsp of vanilla extract (a splash of liquid gold)
• 3 cups of all-purpose flour (the foundation of greatness)
• 1 tsp of baking soda (for that perfect rise)
• 1 tsp of salt (to balance the sweetness)
• A couple of bags of Hershey’s Kisses (because more chocolate is always the answer)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing here, we’re baking, not gambling.
2. In a large bowl, cream together the Crisco, peanut butter, granulated sugar, and brown sugar until it’s lighter than your mood on payday.
3. Beat in the eggs one at a time, then stir in the vanilla. Pro tip: room temperature eggs mix in smoother, so plan ahead.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the peanut butter mixture, mixing until just combined. Overmixing is the enemy of fluffy cookies.
5. Roll the dough into 1-inch balls, then roll each ball in granulated sugar for that extra sparkle and crunch.
6. Place the balls on an ungreased baking sheet about 2 inches apart – they need their personal space to grow.
7. Bake for 8-10 minutes, or until the edges are just starting to golden. They’ll look underdone, but that’s the secret to chewiness.
8. Immediately press a Hershey’s Kiss into the center of each cookie. The heat will soften the chocolate just enough to stick but not melt into oblivion.
9. Let them cool on the baking sheet for a couple of minutes before moving to a wire rack. Patience is a virtue, especially when cookies are involved.

Final thoughts: These blossoms are the perfect mix of soft and chewy with a gooey chocolate center that’ll make you swoon. Serve them at your next gathering or, let’s be real, hide them in your pantry for a midnight snack. Either way, you win.

Crisco Peanut Butter and Jelly Thumbprints

Alright, let’s dive into the world of nostalgia with a twist—these Crisco Peanut Butter and Jelly Thumbprints are about to become your new favorite way to PB&J. They’re like the classic sandwich decided to dress up for a party and absolutely nailed it.

Ingredients

• 1 cup of creamy peanut butter (because chunky would just show off)
• 1 cup of Crisco (the secret to that melt-in-your-mouth magic)
• 1 cup of granulated sugar (for that sweet, sweet hug)
• 1 large egg (the glue holding our dreams together)
• A splash of vanilla extract (because why not?)
• A couple of tablespoons of your favorite jelly or jam (go wild with the flavor!)

Instructions

1. Preheat your oven to 350°F—because patience is a virtue, but preheating is a must.
2. In a bowl, mix the peanut butter, Crisco, and sugar until they’re best friends. Tip: If your arm gets tired, that’s how you know it’s working.
3. Crack in the egg and add the vanilla extract, then mix until everything’s smoother than your pick-up lines.
4. Roll the dough into 1-inch balls and place them on a baking sheet. Tip: If the dough sticks, wet your hands slightly—it’s like magic, but stickier.
5. Press your thumb into the center of each ball to make a little well. Tip: This is where the jelly goes, so make it count.
6. Fill each thumbprint with a small dollop of jelly. Remember, a little goes a long way—unless you’re into that, then go nuts.
7. Bake for 10-12 minutes, or until the edges are just starting to golden. They’ll look underdone, but trust me, they’re perfect.

Perfectly soft with a slight crunch, these thumbprints are a playful nod to childhood with a grown-up twist. Serve them at your next brunch and watch them disappear faster than your resolve to eat just one.

Crisco Peanut Butter Chocolate Chip Cookies

Zesty and zippy, these Crisco Peanut Butter Chocolate Chip Cookies are the superheroes of the snack world, swooping in to save your day from the mundane with their perfect blend of nutty and sweet. Imagine biting into a cookie that’s like a cozy blanket for your taste buds—soft, chewy, and packed with joy.

Ingredients

• 1 cup of Crisco (because butter who?)
• 1 cup of peanut butter (creamy or chunky, we don’t judge)
• 1 cup of sugar (for that sweet, sweet love)
• 1 cup of packed brown sugar (for the molasses magic)
• 2 eggs (the glue that holds our cookie dreams together)
• 2 teaspoons of vanilla extract (a splash of liquid happiness)
• 2 cups of all-purpose flour (the foundation of greatness)
• 1 teaspoon of baking soda (the lift in our step)
• A pinch of salt (to make the sweet stuff pop)
• 2 cups of chocolate chips (because more is more)

Instructions

1. Preheat your oven to 375°F (190°C)—no lukewarm love here.
2. In a large bowl, beat the Crisco, peanut butter, sugar, and brown sugar together until fluffy. Tip: This is where your arm workout happens, so put some muscle into it!
3. Add the eggs one at a time, then the vanilla, beating well after each addition. Tip: Room temperature eggs mix better, so plan ahead.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing is the enemy of tenderness.
5. Fold in the chocolate chips with a spatula—because everyone deserves a little chocolate in their life.
6. Drop rounded tablespoons of dough onto ungreased baking sheets, about 2 inches apart. They’re social cookies but need their space.
7. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so resist the urge to overbake.
8. Let them cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely—if you can wait that long.

Perfectly plush with a melt-in-your-mouth quality, these cookies are the ultimate comfort food. Serve them stacked high with a glass of cold milk for dunking, or crumble them over ice cream for a decadent twist. Either way, you’re in for a treat.

Crisco Peanut Butter Oatmeal Cookies

Unbelievably easy and outrageously delicious, these Crisco Peanut Butter Oatmeal Cookies are about to become your new best friend. Perfect for when you’re craving something sweet but want to pretend it’s kinda healthy because, hello, oats!

Ingredients

• 1 cup of Crisco (because butter who?)
• 1 cup of peanut butter (creamy or crunchy, we don’t judge)
• 1 cup of sugar (for that sweet, sweet life)
• 1 cup of packed brown sugar (because depth of flavor, darling)
• 2 eggs (the glue that holds our cookie dreams together)
• 1 tsp of vanilla extract (a splash of sophistication)
• 2 cups of flour (the foundation of our cookie empire)
• 1 tsp of baking soda (the lift in our step)
• 1/2 tsp of salt (to balance the sweet)
• 2 cups of oats (for that ‘I’m totally healthy’ vibe)

Instructions

1. Preheat your oven to 350°F because we’re not baking in the dark ages.
2. In a large bowl, beat together the Crisco, peanut butter, sugar, and brown sugar until it’s smoother than your pickup lines.
3. Add the eggs one at a time, then the vanilla, mixing well after each addition. This isn’t a race; patience is key.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing is the enemy of tender cookies.
5. Fold in the oats with the enthusiasm of a kid in a candy store.
6. Drop by rounded tablespoons onto ungreased baking sheets, because these cookies are slick enough.
7. Bake for 10-12 minutes or until the edges are golden but the centers are still soft. They’ll firm up as they cool, so don’t overbake unless you’re into hockey pucks.
8. Let them cool on the baking sheet for 2 minutes, then transfer to a wire rack. This is the hardest part—waiting.

Delightfully chewy with a perfect peanut butter punch, these cookies are begging to be dunked in milk or crumbled over ice cream. Or, you know, eaten straight off the cooling rack—we’ve all been there.

Crisco Peanut Butter Snickerdoodles

Picture this: a cookie so irresistibly soft, with a cheeky peanut butter twist, that it’ll have you sneaking back to the cookie jar at midnight. These Crisco Peanut Butter Snickerdoodles are the love child of your two favorite treats, ready to spice up your baking game.

Ingredients

• 1 cup of Crisco (because butter who?)
• A generous scoop of creamy peanut butter (about 1/2 cup)
• A couple of cups of all-purpose flour (the backbone of our operation)
• A splash of vanilla extract (for that ‘je ne sais quoi’)
• 1 1/2 cups of sugar (sweetness overload)
• 2 large eggs (the glue holding our dreams together)
• A pinch of salt (to keep things interesting)
• 2 tsp of cream of tartar (the secret snickerdoodle weapon)
• 1 tsp of baking soda (for that perfect puff)
• A cinnamon-sugar mix (for rolling, because we’re fancy)

Instructions

1. Preheat your oven to 375°F (190°C) – no lukewarm love here.
2. In a large bowl, beat the Crisco, peanut butter, and sugar until fluffy. Tip: Scrape the sides of the bowl to ensure everything’s mingling nicely.
3. Add the eggs one at a time, then the vanilla, mixing well after each addition. This is where the magic starts.
4. Whisk together the flour, cream of tartar, baking soda, and salt in another bowl. Gradually add this to the wet ingredients, mixing just until combined. Overmixing is the enemy of tenderness!
5. Roll the dough into 1-inch balls, then coat each in the cinnamon-sugar mix. Pro tip: Use a cookie scoop for uniform cookies that bake evenly.
6. Place the balls on a parchment-lined baking sheet, about 2 inches apart. They’ll need their personal space to puff up properly.
7. Bake for 8-10 minutes, until the edges are just set but the centers are still soft. They’ll firm up as they cool, promise.
8. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is a virtue, especially with cookies.

Voilà! You’ve just baked a batch of cookies that are crispy on the outside, chewy on the inside, with a peanut butter punch that’ll knock your socks off. Serve them warm with a glass of milk, or crumble over ice cream for a next-level dessert experience.

Crisco Peanut Butter Crisscross Cookies

Oh, buckle up, buttercup, because we’re about to dive into the world of cookies that’ll make your taste buds do a happy dance. These Crisco Peanut Butter Crisscross Cookies are the perfect blend of chewy, crunchy, and downright delicious, with a hint of nostalgia that’ll transport you straight back to grandma’s kitchen.

Ingredients

• 1 cup of smooth peanut butter (because chunky is just asking for a texture rebellion)
• 1 cup of Crisco (the secret weapon for that melt-in-your-mouth magic)
• 1 cup of granulated sugar (for that sweet, sweet love)
• 1 cup of packed brown sugar (because depth of flavor is key)
• 2 large eggs (the glue that holds our cookie dreams together)
• 2 teaspoons of vanilla extract (a splash of liquid happiness)
• 3 cups of all-purpose flour (the foundation of our cookie empire)
• 1 teaspoon of baking soda (the little bubbles that make big things happen)
• 1/2 teaspoon of salt (to balance the sweet and make flavors pop)

Instructions

1. Preheat your oven to 375°F (190°C) because patience is a virtue, but preheating is a must.
2. In a large bowl, cream together the peanut butter, Crisco, granulated sugar, and brown sugar until it’s smoother than your pickup lines.
3. Beat in the eggs one at a time, then stir in the vanilla extract like you’re mixing the secrets of the universe.
4. In another bowl, whisk together the flour, baking soda, and salt because dry ingredients need love too.
5. Gradually blend the dry ingredients into the peanut butter mixture. Pro tip: Don’t overmix, or you’ll toughen up your cookies like a gym bro.
6. Roll the dough into 1-inch balls and place them on an ungreased baking sheet. Flatten each ball with a fork, making a crisscross pattern because aesthetics matter.
7. Bake for 9 to 11 minutes or until the edges are golden but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake.
8. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. This is the ultimate test of willpower.

Yield to the temptation of these cookies, where each bite is a perfect harmony of crispy edges and a soft, peanut buttery center. Serve them stacked high with a glass of cold milk, or crumble them over ice cream for a dessert that’ll steal the show.

Crisco Peanut Butter M&M Cookies

Get ready to meet your new cookie obsession—these Crisco Peanut Butter M&M Cookies are the perfect blend of chewy, crunchy, and downright delicious. Whether you’re a baking newbie or a seasoned pro, this recipe is your ticket to cookie fame.

Ingredients

• 1 cup of Crisco (because butter who?)
• 1 cup of peanut butter (creamy or crunchy, we don’t judge)
• 1 cup of granulated sugar (for that sweet, sweet life)
• 1 cup of packed brown sugar (because depth is everything)
• 2 large eggs (the glue that holds our dreams together)
• 2 teaspoons of vanilla extract (a splash of liquid gold)
• 3 cups of all-purpose flour (the foundation of greatness)
• 1 teaspoon of baking soda (the puff master)
• 1/2 teaspoon of salt (to balance the sweet chaos)
• A couple of handfuls of M&Ms (because color makes everything better)

Instructions

1. Preheat your oven to 375°F (190°C)—no cheating, this is where the magic starts.
2. In a large bowl, beat together the Crisco, peanut butter, granulated sugar, and brown sugar until it’s lighter than your mood on payday.
3. Crack in the eggs one at a time, mixing well after each, then stir in the vanilla extract like it’s the secret handshake to the cookie club.
4. In another bowl, whisk together the flour, baking soda, and salt—this is your dry team, ready to join the wet team for the ultimate cookie showdown.
5. Gradually add the dry ingredients to the wet, mixing just until combined—overmixing is the enemy of fluffy cookies.
6. Fold in the M&Ms with the enthusiasm of a kid in a candy store.
7. Drop tablespoon-sized balls of dough onto ungreased baking sheets, leaving room for them to spread their wings.
8. Bake for 9-11 minutes, or until the edges are golden but the centers are still soft—trust us, they’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely—if you can resist eating them straight away.

Out of the oven, these cookies are a masterpiece of textures—crispy edges giving way to a soft, peanut buttery center, all studded with colorful M&Ms. Serve them stacked high on a vintage plate for that Instagram-worthy moment, or just eat them straight off the rack, no judgment here.

Crisco Peanut Butter Rice Krispie Cookies

Just when you thought Rice Krispie treats couldn’t get any better, here comes a twist that’ll have you doing a happy dance in your kitchen. These Crisco Peanut Butter Rice Krispie Cookies are the love child of your favorite childhood snack and a peanut butter cup, and trust me, they’re here to steal the show.

Ingredients

• 1 cup of smooth peanut butter (because chunky is just asking for trouble here)
• 1/2 cup of Crisco (the secret to that melt-in-your-mouth magic)
• 3 cups of Rice Krispies cereal (the star of the show)
• 1 cup of powdered sugar (for that sweet, sweet embrace)
• A splash of vanilla extract (because why not?)
• 1/4 tsp of salt (to balance the sweetness like a pro)

Instructions

1. Grab a large mixing bowl and toss in the peanut butter and Crisco. Mix them together until they’re best friends—smooth and fully combined.
2. Now, invite the powdered sugar to the party. Mix it in until the mixture is smooth and no sugar lumps are crashing the vibe.
3. Add a splash of vanilla extract and the salt, stirring until everything is just right. Taste it? Yeah, that’s the good stuff.
4. Time to bring in the Rice Krispies. Fold them gently into the mixture until every piece is coated in peanut butter goodness. No cereal left behind!
5. Line a baking sheet with parchment paper. Scoop out tablespoon-sized balls of the mixture and roll them between your palms to form perfect little cookies.
6. Chill the cookies in the fridge for about 30 minutes. This step is non-negotiable—it’s what turns them from gooey to glorious.
7. Once they’re firm, serve them up or store them in an airtight container. They’ll keep for a week, but let’s be real, they won’t last that long.

These cookies are the perfect combo of crunchy and creamy, with a peanut butter punch that’s downright addictive. Try serving them with a glass of cold milk or crumbling them over ice cream for a next-level dessert experience.

Crisco Peanut Butter No-Bake Cookies

Darn it, if these Crisco Peanut Butter No-Bake Cookies aren’t the easiest, most delicious way to satisfy your sweet tooth without breaking a sweat (or turning on the oven). Perfect for those days when you’re too lazy to bake but still want to impress.

Ingredients

• 2 cups of sugar – because we’re not here to skimp on sweetness
• 1/2 cup of milk – just enough to make things interesting
• 1/4 cup of Crisco – the secret to that melt-in-your-mouth texture
• 1/2 cup of peanut butter – creamy or crunchy, we don’t judge
• 1 tsp of vanilla extract – a splash of flavor magic
• 3 cups of quick oats – for that hearty, chewy goodness

Instructions

1. Grab a medium saucepan and mix the sugar, milk, and Crisco together over medium heat. Stir until the sugar dissolves and the mixture starts to bubble, about 2 minutes.
2. Let it boil for exactly 1 minute (set a timer, because patience is a virtue here).
3. Remove from heat and quickly stir in the peanut butter and vanilla extract until smooth. Tip: The smoother the mix, the better the cookies.
4. Fold in the quick oats until they’re fully coated in that peanut buttery goodness. Tip: If the mixture seems too thick, a splash more milk can save the day.
5. Drop by tablespoonfuls onto wax paper and let them cool until set, about 30 minutes. Tip: If you’re impatient, popping them in the fridge speeds things up.

Unbelievably, these cookies are the perfect combo of chewy and creamy, with a peanut butter punch that’ll have you sneaking seconds. Try stacking them into a mini cookie tower for a fun presentation that’ll wow at potlucks.

Crisco Peanut Butter Sugar Cookies

Get ready to meet your new favorite cookie that’s about to make your taste buds do a happy dance! These Crisco Peanut Butter Sugar Cookies are the perfect blend of sweet, nutty, and buttery goodness, guaranteed to disappear faster than you can say ‘more please.’

Ingredients

• A generous cup of creamy peanut butter (because chunky is just peanut butter with trust issues)
• A cup and a half of sugar (for that sweet, sweet life)
• A half cup of Crisco (the secret to their melt-in-your-mouth magic)
• 2 large eggs (the glue holding our cookie dreams together)
• A splash of vanilla extract (for a hint of sophistication)
• A couple of cups of all-purpose flour (the foundation of all great cookie empires)
• A teaspoon of baking soda (because we want these babies to rise to the occasion)
• A pinch of salt (to balance out the sweetness)

Instructions

1. Preheat your oven to 350°F because we’re not baking in the dark ages—precision is key.
2. In a large bowl, cream together the peanut butter, sugar, and Crisco until it’s smoother than your pickup lines. Tip: Scrape the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, followed by the vanilla extract, because patience is a virtue, especially in baking.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to your peanut butter mixture, mixing until just combined. Overmixing is the enemy of tender cookies!
5. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Flatten each ball with a fork in a crisscross pattern because we eat with our eyes first.
6. Bake for 10-12 minutes or until the edges are just golden. They’ll look underdone, but trust me, they’ll set as they cool. Tip: Let them sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Velvety soft with a slight crunch at the edges, these cookies are a peanut butter lover’s dream. Serve them with a glass of cold milk or crumble them over vanilla ice cream for a dessert that’ll have everyone asking for seconds.

Crisco Peanut Butter Maple Cookies

Oh boy, are you in for a treat with these Crisco Peanut Butter Maple Cookies! They’re the perfect blend of nutty, sweet, and downright addictive, making them impossible to resist. Perfect for when you need a little pick-me-up or to impress your friends with your baking prowess.

Ingredients

• 1 cup of creamy peanut butter (because chunky is just peanut butter with trust issues)
• 1 cup of Crisco (the secret to ultra-soft cookies)
• 1 cup of brown sugar (for that deep, molasses-y sweetness)
• 1/2 cup of maple syrup (the real deal, none of that pancake impostor)
• 1 egg (the glue that holds our cookie dreams together)
• 2 cups of all-purpose flour (the foundation of all great cookie empires)
• 1 tsp of baking soda (for that perfect rise)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here, precision is key.
2. In a large bowl, cream together the peanut butter, Crisco, and brown sugar until it’s smoother than your best pickup line.
3. Beat in the egg and maple syrup until the mixture is homogenous. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Gradually add the flour, baking soda, and salt, mixing just until combined. Overmixing is the enemy of tender cookies!
5. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Tip: Use a cookie scoop for uniform cookies that bake evenly.
6. Flatten each ball slightly with a fork, creating a crisscross pattern. This isn’t just for looks; it helps the cookies bake evenly.
7. Bake for 10-12 minutes, or until the edges are just golden. They’ll look underdone, but trust the process – they’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: This patience-testing step prevents them from falling apart.

How about that? These cookies are the perfect combo of chewy and soft, with a rich peanut butter flavor that’s elevated by the maple syrup’s warmth. Serve them stacked high with a glass of cold milk, or crumble them over vanilla ice cream for an instant dessert upgrade.

Crisco Peanut Butter Banana Cookies

Oh boy, are you in for a treat with these Crisco Peanut Butter Banana Cookies! They’re the perfect mash-up of your favorite childhood flavors, all rolled into one bite-sized delight that’ll have you sneaking back to the cookie jar. Trust me, your taste buds will thank you.

Ingredients

• 1 cup of creamy peanut butter (because chunky is just peanut butter with trust issues)
• 1 ripe banana, mashed (the spottier, the better for sweetness)
• 1 cup of sugar (for that sweet, sweet happiness)
• 1 egg (the glue that holds our cookie dreams together)
• 1 tsp of vanilla extract (a splash of liquid gold)
• 1/2 cup of Crisco (the secret to ultra-soft cookies)
• 1 1/2 cups of all-purpose flour (the foundation of our cookie empire)
• 1/2 tsp of baking soda (because we need some lift in our lives)
• A pinch of salt (to balance out the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) – no rushing greatness.
2. In a large bowl, cream together the peanut butter, mashed banana, sugar, Crisco, egg, and vanilla extract until it’s smoother than your pickup lines.
3. Tip: If your banana isn’t ripe enough, pop it in the microwave for 20 seconds to soften it up.
4. Whisk together the flour, baking soda, and salt in a separate bowl. This is where the magic starts.
5. Gradually mix the dry ingredients into the wet ingredients. Don’t overmix – we’re making cookies, not bread.
6. Tip: If the dough feels too sticky, chill it for 30 minutes. It’ll make handling a breeze.
7. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Flatten slightly with a fork for that classic peanut butter cookie look.
8. Bake for 10-12 minutes, or until the edges are just golden. They’ll firm up as they cool, so resist the urge to overbake.
9. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is a virtue, especially with cookies.

These cookies are the perfect combo of chewy and soft, with a peanut butter punch and a subtle banana sweetness that’ll make you do a double take. Serve them with a glass of cold milk, or crumble them over ice cream for a next-level dessert experience.

Crisco Peanut Butter Coconut Cookies

Unbelievably, these Crisco Peanut Butter Coconut Cookies are the chewy, nutty, tropical escape your dessert dreams are made of—no passport required. Perfect for when you’re craving something sweet but want to keep it playful and packed with flavor.

Ingredients

• 1 cup of Crisco (because butter who?)
• 1 cup of peanut butter (creamy or crunchy, we don’t judge)
• 1 cup of sugar (for that sweet, sweet life)
• 1 cup of brown sugar (because depth is everything)
• 2 eggs (the glue that holds our cookie dreams together)
• 2 tsp of vanilla extract (a splash of liquid gold)
• 2 cups of flour (the foundation of greatness)
• 1 tsp of baking soda (the unsung hero of fluff)
• 1 tsp of salt (to balance the sweet chaos)
• 1 cup of shredded coconut (for that tropical twist)

Instructions

1. Preheat your oven to 375°F—because patience is a virtue, but cookies are a necessity.
2. In a large bowl, cream together the Crisco, peanut butter, sugar, and brown sugar until it’s smoother than your morning playlist. Tip: Scrape the sides of the bowl to ensure everything’s mingling nicely.
3. Beat in the eggs one at a time, then add the vanilla extract. This is where the magic starts, folks.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined. Overmixing is the enemy of tenderness—consider yourself warned.
5. Fold in the shredded coconut with the enthusiasm of a kid in a candy store.
6. Drop tablespoon-sized balls of dough onto an ungreased baking sheet, because these cookies are bold enough to stick to their guns (and the sheet).
7. Bake for 10-12 minutes or until the edges are golden but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake.
8. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This is the perfect time to practice your patience—or sneak a warm cookie.

Yum! These cookies are a textural dream—crispy edges giving way to a chewy, coconut-speckled center. Serve them stacked high with a glass of cold milk, or crumble over ice cream for a dessert that’s basically a vacation in a bowl.

Crisco Peanut Butter Espresso Cookies

Feeling peckish and in need of a pick-me-up? These Crisco Peanut Butter Espresso Cookies are here to jolt your taste buds awake with a perfect blend of nutty goodness and a caffeine kick. Imagine your favorite peanut butter cookie got a barista makeover – that’s what we’re baking today!

Ingredients

• 1 cup of creamy peanut butter (because chunky is just showing off)
• 1 cup of Crisco (the secret to ultra-soft cookies)
• 1 cup of brown sugar (for that molasses magic)
• 1 cup of white sugar (because balance is key)
• 2 eggs (the glue holding our cookie dreams together)
• 2 tsp of vanilla extract (a splash of liquid happiness)
• 2 cups of all-purpose flour (the foundation of our cookie empire)
• 1 tsp of baking soda (the lift in our step)
• 1 tsp of salt (to make the sweet stuff pop)
• 2 tbsp of instant espresso powder (for that wake-up call)

Instructions

1. Preheat your oven to 350°F – because patience is a virtue, but preheating is non-negotiable.
2. In a large bowl, cream together the Crisco, peanut butter, brown sugar, and white sugar until it’s smoother than your morning latte.
3. Beat in the eggs one at a time, then stir in the vanilla extract like you’re mixing the secrets of the universe.
4. In another bowl, whisk together the flour, baking soda, salt, and espresso powder – this is where the magic starts.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Overmixing is the enemy of fluffy cookies!
6. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, because nobody likes a sticky situation.
7. Flatten each ball slightly with a fork, creating a crisscross pattern that’s as iconic as peanut butter cookies themselves.
8. Bake for 10-12 minutes, or until the edges are just golden. They’ll look underdone, but trust me, they’ll set as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Resist the urge to eat them immediately – they’re worth the wait.

Munching on these cookies is like biting into a cloud with a crunch – soft, chewy, with a bold espresso punch that pairs perfectly with a glass of cold milk or, for the adults, a shot of espresso. Serve them at your next brunch for a sweet surprise that’ll have everyone buzzing.

Crisco Peanut Butter White Chocolate Cookies

Let’s be real, the only thing better than peanut butter cookies is peanut butter cookies that decided to dress up in white chocolate tuxedos. These Crisco Peanut Butter White Chocolate Cookies are the black-tie event of your cookie jar, and trust me, they’re worth every crumbly, melty bite.

Ingredients

• 1 cup of Crisco (because butter who?)
• 1 cup of peanut butter (creamy or chunky, we don’t discriminate)
• 1 cup of granulated sugar (for that sweet, sweet life)
• 1 cup of packed brown sugar (because depth is everything)
• 2 large eggs (the glue that holds our dreams together)
• 2 teaspoons of vanilla extract (a splash of liquid gold)
• 3 cups of all-purpose flour (the foundation of greatness)
• 1 teaspoon of baking soda (the unsung hero)
• 1/2 teaspoon of baking powder (the sidekick)
• 1/2 teaspoon of salt (to keep things interesting)
• 2 cups of white chocolate chips (the star of the show)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re not baking with wishes and dreams.
2. In a large bowl, beat together the Crisco, peanut butter, granulated sugar, and brown sugar until it’s smoother than your pickup lines. Tip: Scrape the sides of the bowl to make sure everything’s getting along.
3. Add the eggs one at a time, then the vanilla, mixing well after each addition. This isn’t a race; patience is key.
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing is the enemy of fluffy cookies.
5. Fold in the white chocolate chips with the enthusiasm of a kid in a candy store.
6. Drop rounded tablespoons of dough onto ungreased baking sheets, about 2 inches apart. These cookies believe in personal space.
7. Bake for 9 to 11 minutes, or until the edges are just golden. They’ll look underdone, but that’s the secret to their chewiness. Tip: Let them cool on the baking sheet for 2 minutes before moving to a wire rack; they’re fragile right out of the oven.

Zesty, rich, and unapologetically indulgent, these cookies are the perfect blend of nutty and sweet. Serve them slightly warm with a glass of cold milk, or crumble them over vanilla ice cream for a dessert that’ll have everyone asking for seconds.

Crisco Peanut Butter Almond Cookies

Kickstart your baking adventure with these irresistibly crunchy yet chewy Crisco Peanut Butter Almond Cookies that’ll have your taste buds doing a happy dance. Perfect for when you’re craving something nutty, buttery, and just a tad bit fancy.

Ingredients

• 1 cup of Crisco (because butter who?)
• 1 cup of peanut butter (creamy or chunky, we don’t judge)
• 1 cup of sugar (for that sweet, sweet life)
• 1 cup of packed brown sugar (because depth is everything)
• 2 eggs (the glue that holds our cookie dreams together)
• 2 tsp of vanilla extract (a splash of liquid gold)
• 3 cups of all-purpose flour (the backbone of our operation)
• 1 tsp of baking soda (the lift in our step)
• 1 tsp of baking powder (the other lift in our step)
• A pinch of salt (to balance the sweet chaos)
• 1 cup of chopped almonds (for that crunch factor)

Instructions

1. Preheat your oven to 375°F (190°C) – because patience is a virtue, but preheating is a must.
2. In a large bowl, cream together the Crisco, peanut butter, sugar, and brown sugar until it’s smoother than your pickup lines.
3. Beat in the eggs one at a time, then stir in the vanilla extract like you’re mixing the secrets of the universe.
4. Combine the flour, baking soda, baking powder, and salt in another bowl. Gradually add this to the creamed mixture, mixing until just combined – overmixing is the enemy of fluffy cookies.
5. Fold in the chopped almonds with the enthusiasm of a kid in a candy store.
6. Drop by tablespoonfuls onto ungreased baking sheets, because these cookies are bold and don’t stick to norms.
7. Bake for 10 to 12 minutes or until the edges are golden but the centers are still soft – they’ll firm up as they cool, promise.
8. Let them cool on the baking sheets for 5 minutes before moving to wire racks, unless you enjoy crumbly disasters.

Just imagine biting into these cookies: the initial crunch gives way to a chewy center, with almonds adding a nutty surprise in every bite. Serve them with a glass of cold milk or crumble over ice cream for a dessert that’s basically a hug in food form.

Crisco Peanut Butter Pumpkin Cookies

Now, who said peanut butter and pumpkin can’t be the dynamic duo of your dessert dreams? These Crisco Peanut Butter Pumpkin Cookies are here to prove the naysayers wrong, blending the nutty goodness of peanut butter with the cozy vibes of pumpkin spice. Perfect for when you’re craving something sweet but want to keep it seasonal.

Ingredients

• 1 cup of Crisco (because we’re keeping it classic)
• A generous scoop of creamy peanut butter (about 1/2 cup)
• 1 cup of pumpkin puree (not pie filling, let’s keep it real)
• A couple of eggs (2, to be exact)
• 2 cups of all-purpose flour (the backbone of our cookie empire)
• A splash of vanilla extract (because flavor)
• 1 tsp of baking soda (for that perfect rise)
• A pinch of salt (to balance the sweet)
• 1 cup of sugar (for the sweet tooth in all of us)
• A dash of pumpkin spice (because it’s not fall without it)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here.
2. In a large bowl, cream together the Crisco, peanut butter, and sugar until it’s lighter than your mood on a Friday. Tip: Scrape the sides of the bowl to ensure everything mixes evenly.
3. Beat in the eggs one at a time, then add the vanilla and pumpkin puree. Mix until it looks like a smooth, orange dream.
4. In another bowl, whisk together the flour, baking soda, salt, and pumpkin spice. This is where the magic starts.
5. Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing is the enemy of fluffy cookies – consider yourself warned.
6. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving some room for them to spread their wings.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They’ll look soft, but they’ll firm up as they cool – patience is key.
8. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Or don’t, we won’t judge if you eat one warm.

How about that? These cookies are the perfect blend of chewy and soft, with a flavor that’s like a hug from the inside. Serve them with a glass of cold milk or crumble them over vanilla ice cream for an extra indulgent treat. Either way, you’re winning at life.

Conclusion

Delightful doesn’t even begin to describe these 18 Crisco peanut butter cookie recipes! Perfect for home cooks looking for easy, tasty treats, this roundup offers something for everyone. We’d love to hear which recipe becomes your favorite—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love (and the cookies) by pinning this article on Pinterest. Happy baking!