Crisco Peanut Butter Cookies

Crisco Peanut Butter Cookies

Anytime we make these Crisco peanut butter cookies, we make enough to bake later. We then roll up a bunch of balls and allow to freeze and keep them in a bag in the freezer, for when we want freshly baked cookies!

Make the them with or without a chocolate kiss on top!

Our recipe is for a big batch of cookies. I like this recipe cause I can use a whole jar of peanut butter, so no measuring!

peanut butter cookies with chocolate kisses

Peanut Butter Cookies

Prep Time: 20 minutes
Cook Time: 12 minutes
2 hours
Total Time: 2 hours 32 minutes
Course: cookies
Cuisine: American
Keyword: cookies, peanut butter
Servings: 72 cookies
Calories: 170kcal
Author: theperksofbeingus


  • measuring cups
  • Measuring spoons
  • mixer
  • Container with lid
  • cookie scoop
  • cookie sheets
  • Wire cooling rack


  • 5 cups flour
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup shortening Butter flavored Crisco
  • 1 cup butter 2 sticks
  • 2 cups peanut butter 1 16 ounce jar
  • 2 cup sugar
  • 2 cup brown sugar packed
  • 4 eggs


Instructions for peanut butter cookies:

  • First, whisk flour, baking powder, soda and salt in a bowl. 
    5 cups flour, 2 teaspoon baking powder, 2 teaspoon baking soda, 1 teaspoon salt
  • Next, blend shortening, butter, peanut butter and sugars with an electric mixer until smooth. 
    1 cup shortening, 1 cup butter, 2 cups peanut butter, 2 cup sugar, 2 cup brown sugar
  • Now it is time to add in 1 egg at a time, mixing until just incorporated. 
    4 eggs
  • Add flour mixture about a cup or so at a time, mixing in between, to ensure that the flour does not jump out onto the counter
  • Scrape down sides and mix till smooth, but do not over mix.
  • Scrape cookie dough into an air tight container, and put into the fridge.
  • Chill dough for at least 2 hours or overnight. Overnight is best.
  • Pre-heat oven to 375 degrees F. Scoop balls onto an un-greased cookie sheet about 3 inches apart, using a small ice cream scoop. Using a fork, smash on direction, then again to form a criss cross design.
  • Using a fork, smash on direction, then again to form a criss cross design.
  • Bake for 10-12 minutes, turning baking sheets half way through. Allow to cool on pan for a few minutes, then using a spatula remove to a rack to cool.


To make peanut butter cookies with chocolate kisses, do not press with fork, but bake following directions, and when cookies come out, slightly smash one Hershey’s kiss onto top of cookie. Allow to set up.


Serving: 1cookie | Calories: 170kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 16mg | Sodium: 131mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 92IU | Calcium: 19mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


  1. Sandy Reply

    When your recipe calls for shortening….. what exactly do you use ? Please!

    • Dina and Bruce at the Golden Gate Bridge

      theperksofbeingus Reply

      We use butter flavor crisco. We try and get it in the measured sticks, but also keep it in the can. We promise this will make them so great!

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply


      We actually use Butter flavored Crisco! We use it exclusively when we say shortening. We keep it in the wrapped sticks, which we find very easy to measure for baking! We also keep it in the tub for when we fry chicken. Let us know if you make them and what you think!

      Thank you for reaching out!


      Dina and Bruce

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