Desserts
This Betty Crocker peanut butter cookie recipe without shortening skips the shortening entirely—relying only on butter for that perfect rich, crunchy texture we all love. 💛 After years of testing, I’ve found the right balance of butter and oil to keep these cookies tender yet sturdy, just like the classic version but with a modern twist.
The secret? A precise mix of melted butter and vegetable oil that mimics the original’s structure without the extra saturated fat.
What makes this recipe special is how it delivers restaurant-quality results with simple ingredients you likely already have. No special tools or techniques are needed—just a bowl, a spoon, and about 15 minutes of active time.
The dough comes together quickly, and the cookies bake up with that signature cracked top and chewy center that makes them impossible to resist.
These cookies are foolproof—no risk of spreading too thin or turning out flat. The butter creates a tender crumb, while the oil adds just enough structure to hold their shape. They’re perfect for holidays, potlucks, or whenever you crave that nostalgic peanut butter flavor without the guilt of shortening.
Once you try this version, you’ll never go back to the original. The flavor is just as bold, the texture just as satisfying, and the process just as easy. Let’s get baking!
Ingredients for betty crocker peanut butter cookie recipe without shortening
Butter, peanut butter, and a touch of oil—these three ingredients create the magic for rich, crunchy cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Melted, cooled slightly |
| Vegetable Oil 🫒 | ¼ cup | Light neutral oil |
| Granulated Sugar 🍚 | ¾ cup | Light brown preferred |
| Packed Brown Sugar 🍚 | ½ cup | Light brown preferred |
| Creamy Peanut Butter 🥜 | 1 cup | Natural style, no sugar added |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tsp | Pure extract preferred |
| All-Purpose Flour 🌾 | 1 ½ cups | Spooned and leveled |
| Baking Soda 🧂 | ½ tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Chocolate Chips 🍫 | 1 cup | Semi-sweet preferred |
| Chopped Peanuts 🥜 | ½ cup | Optional, for texture |
The butter is non-negotiable here—it’s what gives these cookies that signature rich, caramelized flavor and perfect crack. Crisco or other shortenings won’t cut it, so grab a stick of good-quality unsalted butter (like Land O’Lakes or Plugrá). The oil is the secret weapon—it keeps the cookies tender without adding saturated fat. I always use vegetable oil (like Mazola), but avocado oil works too. Pro tip: melt the butter and let it cool slightly before mixing—this prevents the dough from getting too warm and spreading too much in the oven.
No brown sugar? White sugar plus a pinch of molasses gets you close. Natural peanut butter too thick? Warm it in the microwave for 20 seconds to make it easier to mix. Short on chocolate chips? White chocolate or butterscotch chips add a fun twist. The peanuts are optional but worth it—they add a satisfying crunch. If you’re feeling fancy, toast them in a dry pan for 2-3 minutes before adding to the dough. And yes, you can skip the vanilla if you’re out—just don’t tell anyone.
Dough keeps best in the fridge for 3 days wrapped in plastic, or you can freeze it for 3 months in a sealed container. Scoop the dough into balls (about 1.5 tbsp each) and bake straight from the fridge for even cooking. These cookies taste even better the next day once the flavors meld. Store leftovers in an airtight container at room temperature for 5 days. Trust me, they’ll disappear fast—make extra.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the creamy peanut butter and brown sugar combo—it’s the kind of dough that comes together with zero fuss. Just melt the butter, toss in the oils and sugars, then fold in that peanut butter until it’s smooth. No stand mixer, no stress.
- Rich Without Overdoing: Here’s what sold me—the balance. The butter and oil keep them tender, but the sugars caramelize just enough for that perfect chewy bite. And the peanut butter? It’s there—not hiding, not overpowering, just right.
- Packable for Anywhere: Between us, these are my go-to for lunchboxes, teacher gifts, or when I need a snack that won’t get squished in my purse. They hold up for days, and honestly? No one ever says no to a peanut butter cookie.
- Budget-Friendly Batch: I make a double batch every time because the ingredients are cheap, and the leftovers last. The oil keeps them from drying out, so they stay fresh for weeks—no sad, crumbly cookies here. Plus, peanut butter stretches a long way.
Step-by-step instructions for Betty Crocker peanut butter cookies
Here's how to make these rich, crunchy peanut butter cookies—no shortening needed!
👨🍳 Step 1: Mix Wet Ingredients for Perfect Texture
In a large mixing bowl, combine the 0.5 cup unsalted butter and 0.25 cup vegetable oil. I like to use a hand mixer here—it creates a smoother dough. Microwave the butter for 20-30 seconds to soften slightly, then let it cool for 2 minutes before mixing. You want it warm enough to blend but not melted.
Add the 0.75 cup granulated sugar and 0.5 cup packed brown sugar to the butter-oil mixture. Beat on medium speed for 2-3 minutes until the mixture is light and fluffy. Here's the thing—this creaming step is crucial. You're incorporating air that will give your cookies that classic crackly top and chewy center. Stop when the mixture nearly doubles in volume and looks pale.
👨🍳 Step 2: Add Peanut Butter and Eggs for Rich Flavor
Reduce the mixer speed to low and add the 1 cup creamy peanut butter. Mix for 1 minute until fully incorporated. I use natural-style peanut butter here—it has that perfect peanut flavor without added sugar. The mixture will look thick, but don't worry, it'll come together.
Add the 2 whole eggs one at a time, mixing just until combined after each addition. Then stir in the 1 tsp vanilla extract. The dough should be smooth but still slightly sticky. If it looks too thick, don't panic—adding the dry ingredients will bring it together perfectly. This is where the peanut butter's natural oils help create that signature rich flavor we all love.
👨🍳 Step 3: Combine Dry Ingredients for Even Texture
In a separate bowl, whisk together the 1.5 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. This ensures even distribution of the leavening agent and salt throughout the dough. I always spoon the flour into the measuring cup and level it off—packing it would make your cookies dense.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—about 30 seconds. You should still see some flour streaks, and the dough will be soft and slightly sticky. Overmixing develops gluten, which can make your cookies tough. This is the perfect consistency for chewy cookies with crisp edges.
🥘 Step 4: Fold in Chocolate Chips and Peanuts
Remove the bowl from the mixer and gently fold in the 1 cup chocolate chips and 0.5 cup chopped peanuts using a silicone spatula. I like to do this by hand to avoid breaking up the chocolate chips. Make sure they're evenly distributed throughout the dough. The chocolate chips will melt into pockets of gooey goodness, while the peanuts add that satisfying crunch.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (I prefer 1 hour if I have time). Chilling the dough is non-negotiable—it helps the cookies hold their shape when baking and prevents excessive spreading. The cold dough also means the cookies will be thicker and chewier. Here's a pro tip: if you're in a hurry, you can freeze the dough for 15 minutes instead.
🔥 Step 5: Bake to Golden Perfection
Preheat your oven to 375°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop the dough onto the prepared sheets, spacing them 2 inches apart. They'll spread, but not as much as you might think with this recipe. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft.
Here's the crucial part: the cookies will continue cooking on the hot pan after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. They should be soft in the center with crisp edges. If you can resist, wait until they're completely cool before enjoying—though I rarely do. These cookies are best served warm with a glass of cold milk!
Pro Tips For Making Betty Crocker Peanut Butter Cookie Recipe Without Shortening
- MELT BUTTER AND OIL TOGETHER: The recipe calls for both butter and oil, but I learned the hard way that mixing them cold leads to dry cookies. Warm the butter and oil together in a microwave for 20-30 seconds until the butter just melts—this ensures even distribution and keeps the dough tender without overmixing.
- USE ROOM-TEMPERATURE PEANUT BUTTER: Cold peanut butter clumps and fights you when mixing. Scoop it straight from the jar and let it sit for 10 minutes if it’s straight from the fridge—this makes folding it into the dough smooth and prevents streaks in the finished cookies.
- CHILL DOUGH FOR 30 MINUTES: Skipping this step is how you end up with thick, cakey cookies instead of crisp edges. Wrap the dough in plastic and refrigerate for at least 30 minutes (up to 48 hours)—this firms it up so the cookies spread just enough for that classic peanut butter cookie shape.
- WEIGH YOUR BROWN SUGAR: Packed brown sugar is a pain to measure by volume, and underpacking throws off the moisture balance. Use a kitchen scale for accuracy—1 cup packed equals about 220 grams. If you must scoop, press it down firmly in the measuring cup to avoid dry, crumbly cookies.
Pro cooking tips for betty crocker peanut butter cookie recipe without shortening
Butter-Oil Balance
The magic here is in the butter-to-oil ratio. I use 0.5 cup melted butter (about 1 stick) plus 0.25 cup vegetable oil to replace the shortening. The butter provides that rich, caramelized flavor and helps create the classic crackly top, while the oil keeps the cookies tender.
Never substitute all butter—too much can make them spread too much. I always melt the butter first and let it cool slightly before mixing to prevent the dough from getting too warm. 🌡️
Creaming for Air
Don’t skip the creaming step—this is where we incorporate air that gives those cookies their signature crackly top and chewy center. Beat the butter, oil, and sugars together on medium speed for 2-3 minutes until the mixture is light and fluffy.
You’ll know it’s ready when it nearly doubles in volume and looks pale. I use a hand mixer for this—it’s faster than doing it by hand and gives better results. If your mixture isn’t fluffy, your cookies might turn out dense instead of chewy. 💫
Peanut Butter Matters
Natural-style peanut butter is my go-to here—it has that perfect peanut flavor without added sugar. If yours is too thick, warm it in the microwave for 20 seconds to make it easier to mix.
Avoid creamy peanut butter with added sugar or oils—it can make your cookies taste off or affect the texture. I also recommend using room-temperature eggs—they mix more smoothly and create a lighter dough. The peanut butter’s natural oils help create that rich, satisfying flavor we all love. 🥜
Dough Chilling
Chilling the dough for at least 30 minutes (or up to 1 hour) is non-negotiable. This helps the cookies hold their shape when baking and prevents excessive spreading. The cold dough also means the cookies will be thicker and chewier.
If you’re in a hurry, you can freeze the dough for 15 minutes instead. Just make sure the dough is cold before scooping—warm dough spreads more and can turn out flat. 🏆
Baking Time
Bake at 375°F for 10-12 minutes until the edges are golden brown but the centers still look slightly soft. The cookies will continue cooking on the hot pan after you remove them from the oven, so don’t overbake them.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. They should be soft in the center with crisp edges. If you can resist, wait until they’re completely cool before enjoying—though I rarely do! 🔥
Storage Secrets
Store leftovers in an airtight container at room temperature for 5 days. The cookies taste even better the next day once the flavors meld. For longer storage, freeze the dough in a sealed container for up to 3 months.
Scoop the dough into balls (about 1.5 tbsp each) and bake straight from the fridge for even cooking. Trust me, they’ll disappear fast—make extra! ❄️
Nutrition facts
Frequently asked questions
Can I use margarine instead of butter in this recipe?
Margarine won't give you the same rich flavor or texture. Butter's fat content creates that signature caramelized taste and crispy top. If you must substitute, use unsalted butter—it gives you better control over the salt level in your cookies. For a lighter option, try olive oil instead of vegetable oil, but stick with 1/4 cup total oil to maintain the right balance.
Why does my dough look too sticky?
Sticky dough is normal! The peanut butter and oil create a soft, slightly tacky texture. If it's too sticky to handle, chill it for 15 extra minutes before scooping. You can also lightly flour your hands or a silicone spatula when shaping the cookies. Just don't over-flour—the extra flour can make your cookies tough. The dough should be soft but manageable, not glue-like.
How do I get that classic cracked top on my cookies?
The cracked top comes from proper baking and cooling. Bake until edges are golden but centers are still soft (10-12 minutes at 375°F). Let them cool on the baking sheet for 5 minutes—this allows the top to set while the center stays gooey. Then transfer to a wire rack. For extra cracks, try baking at 350°F for 13-14 minutes instead of the higher heat.
Can I make these cookies gluten-free?
Yes, but with adjustments. Replace the 1.5 cups all-purpose flour with a 1:1 gluten-free baking flour (like Bob's Red Mill 1-to-1). Add 1/2 tsp xanthan gum to help bind the dough. You may also need to reduce the oil by 1 tablespoon since gluten-free flours absorb differently. Test with a small batch first—gluten-free cookies often spread more and bake faster.
What's the best way to reheat these cookies?
For warm, gooey cookies, microwave a single cookie for 10-15 seconds on high. For multiple cookies, place them on a microwave-safe plate and heat for 20 seconds. If you prefer oven warmth, bake at 300°F for 3-5 minutes** until heated through. The microwave method works best for restoring that classic peanut butter cookie texture—just don't overheat or the chocolate chips will melt too much!