Cookies Holidays

Perfectly Chewy Peanut Butter Cookies

chewy peanut butter cookies on white parchment
peanut butter cookies stacked on white parchment paper

In between finishing my manuscript and photos for my next cookbook, I’ve made several batches of these amazing peanut butter cookies from Snackable Bakes, the new cookbook from Jessie Sheehan.

Jessie’s cookies are perfectly peanut buttery, with crisp edges and a tender, chewy center. They remind me of a peanut butter cookie you’d expect from a bakery, yet they’re easy to make at home.

cover of snackable bakes by jessie sheehan

Using shortening in cookie recipes:

You’ll notice the recipe calls for shortening, such as Crisco. It’s an important ingredient because it really helps the cookies keep their shape, and I’m guessing adds to those beautiful cracks on the surface.

What makes peanut butter cookies chewy?

This recipe is different from an old fashioned crisp, peanut butter cookie in that granulated sugar makes the edges crisp, while a high percentage of brown sugar makes for a chewy center. I wouldn’t recommend adjusting the sugar amounts called for, as they are an important piece of the texture of the cookie.

Double salting makes peanut butter cookies better.

Peanut butter and salt are the perfect marriage, and by using salt in the dough and flaky salt on the top, the peanut butter flavor is deepened even further.

two peanut butter cookies on white plates
peanut butter cookies on white parchment

Can you freeze peanut butter cookie dough?

Yes! Freezing the dough works very well, and allows you to make a few cookies at a time whenever you get the craving. To freeze, scoop individual dough balls onto a cookie sheet or tray. Place tray in freezer and allow dough to freeze for 4-6 hours, then transfer dough balls to a plastic storage bag. By freezing the dough balls individually they won’t stick together.

More Cookie Recipes:

peanut butter cookies on white parchment

Perfectly Chewy Peanut Butter Cookies

Servings: 16 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
These chewy cookies are perfectly peanut buttery, with crisp edges and a tender center. They remind me of the peanut butter cookies you’d expect from a bakery, yet they’re quick and easy to make at home.
Sarah Kieffer
5 from 8 votes
Print Pin Rate


  • ¼ cup [48 g] vegetable shortening such as Crisco
  • ¾ cup [169 g] unsalted butter melted
  • 1 ½ cup [300 g] packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs, cold
  • 1 cup [255 g] smooth peanut butter like Jif or Skippy, not all-natural
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ teaspoon fine salt
  • 2 1/3 cup [325 g] all-purpose flour
  • 1 cup [200 g] granulated sugar for rolling
  • Flaky sea salt for sprinkling



  • Heat the oven to 375F [190C]. Line three baking sheets with parchment paper.
  • Place the shortening in a large bowl. Pour the melted butter over the top and whisk until the shortening melts (if there are still a few little solid bits of shortening, don’t worry). Whisk in the brown sugar and vanilla, and then the eggs, one at a time, and, finally, the peanut butter. Sprinkle the baking soda, baking powder, and salt into the bowl, one at a time, vigorously whisking after each addition. Gently fold in the flour with a flexible spatula, just until the last streak disappears.
  • Pour the granulated sugar into a shallow bowl. Portion the (very soft and sticky) dough using a ¼ cup portion scoop or measuring cup and nudge each ball of dough around in the sugar before placing it on the prepared baking sheets. You should be able to fit about 6 per sheet. Sprinkle with the flaky sea salt and bake cookies one sheet at a time for 14 to 16 minutes, rotating the pan halfway through baking, until the tops are puffed and crinkly and the cookies are just beginning to brown around the edges.
  • Once removed from the oven, gently press each cookie with a spatula to flatten. Repeat the with remaining dough. Let the cookies cool to room temperature before eating (or don’t…). Keep the cookies in an airtight container at room temperature for up to 3 days.


Recipe reprinted with permission from the Snackable Bakes cookbook.
*Jessie’s recipe calls for 1 ¼ teaspoon kosher salt; I didn’t have that on hand and subbed ¾ teaspoon table salt and it worked great.
VARIATION: Peanut Butter Milk Chocolate Cookies: Fold 1 cup [170 g] of milk chocolate chip into the batter along with the flour.
  • Reply
    Friday, March 17, 2023 at 8:20 am

    Any experience using dark brown sugar in lieu of light? Thanks

  • Reply
    Monday, September 12, 2022 at 7:21 pm

    5 stars
    I’ve made these cookies twice – the first time they came out as described. Tried to make them again and not sure what I did they are chewy in the middle but doesn’t have the cracks on top. Of course I’ll have to try them again — good thing I know lots of cookie testers.

  • Reply
    Branka Klinec
    Monday, August 29, 2022 at 11:35 am

    I have a question and not sure if this would make a difference in the cookies, but crisco comes in original and butter flavoured as well. Would it matter which one l would use or should l stick to the regular white one.

  • Reply
    Friday, August 19, 2022 at 11:01 am

    5 stars
    Can you substitute the vanilla extract for vanilla paste or dare I say, put in both?!?

    • Reply
      Sarah Kieffer
      Monday, September 26, 2022 at 1:37 pm

      I think paste would work just fine (or both!!)

  • Reply
    Friday, August 5, 2022 at 3:40 am

    Hi Sarah! I don’t have easy access to vegetable shortening where I live. Do you think I could substitute this with an equal quantity of butter? I’ve done this successfully with other recipes, but never in a recipe that has both shortening and butter.

    • Reply
      Sarah Kieffer
      Monday, September 26, 2022 at 1:43 pm

      Yes, I think butter will work fine! I would suggest chilling them for 30 minutes or so after forming them into balls – the butter may cause them to spread a bit more.

  • Reply
    Wednesday, July 13, 2022 at 4:02 pm

    5 stars
    These are the best peanut butter cookies I have ever had. They came out looking and tasting gourmet!!!
    Will make these often.
    Thank you

  • Reply
    Elizabeth Felix
    Sunday, June 19, 2022 at 1:48 am

    5 stars
    I have been craving a really good peanut butter cookie and since i had so much success with your cookie recipes I was certain these would turn out great. Once again, way better than expected, can’t stop thinking about them since i baked them, there are no more and I am so sad, will have to bake again very soon!

  • Reply
    Chef Paul
    Monday, June 6, 2022 at 3:09 am

    5 stars
    I’ve been baking so many different peanut butter recipes and this one came out perfectly.

  • Reply
    Thursday, May 26, 2022 at 2:20 pm

    5 stars
    Just took my first batch out of the oven, they smell so good. I took out a portion of the dough and added chips to it so I could try both versions. Can’t wait to enjoy them. Thanks for sharing the recipe.

  • Reply
    Tuesday, May 24, 2022 at 11:58 am

    Thanks for sharing this recipe – love your blog, btw!
    Just wondering if the vegetable shortening can be omitted entirely? Also, in your opinion, do you think using aquafaba in place of the eggs might work? I’m vegan, so trying to come up w/substitutes to make these cookies, like now:)

    • Reply
      Sarah Kieffer
      Tuesday, May 24, 2022 at 12:01 pm

      Hi Remi! I haven’t tested Jessie’s recipe with those changes.

  • Reply
    Tuesday, May 24, 2022 at 10:38 am

    Sounds delicious!
    If you freeze the cookie dough balls…what are the baking instructions ?
    Do you bake from frozen, or defrost first?

    • Reply
      Sarah Kieffer
      Tuesday, May 24, 2022 at 10:40 am

      I usually take them out of the freezer while the oven is preheating, then bake. They might take a few minutes longer in the oven.

      • Reply
        Tuesday, May 24, 2022 at 11:09 am

        Thanks. Will give that a try

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