This recipe was clipped from a magazine and is a promo piece for Crisco, date unknown. Recipe is typed below along with a scanned copy.

Irresistible Peanut Butter Cookies Recipe Clipping


1/2 cup Crisco all-vegetable shortening
3/4 cup Jif creamy peanut butter
1-1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

  1. Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
  2. Combine shortening, peanut butter, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended.
  4. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
  5. Bake at 375°F for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 3 dozen cookies.

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3 Responses to Crisco Irresistible Peanut Butter Cookies Recipe

Published 10 September, 2016 in 10:55 am

I have been looking for an old peanut butter cookie recipe for the longest time…I think I have found it at last!!

Lesli Bergeson
Published 30 December, 2020 in 9:20 pm

Been making these for 35 years and I haven’t changed to any other recipe. When I make these cookies people always ask for recipe.

Published 17 August, 2021 in 2:30 pm

Thanks for sharing this Peanut Butter Cookie recipe from the ol’ days! During a move, I lost this recipe and it was so good. When I saw the Tbsp. of vanilla and the milk, I knew it was the right one!

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