Desserts
Betty Crocker's classic peanut butter cookies deserve a modern twist—this shortening-free version delivers the same crunchy edges and creamy centers without compromising texture.
I developed this recipe after realizing most adaptations either taste greasy or lose that signature chewy bite, and the solution was surprisingly simple: a precise oil-to-butter ratio combined with a longer dough rest. The result?
Cookies that hold their shape while staying tender, with that perfect peanut butter flavor you crave.
What makes this recipe work is the substitution method—using a blend of melted butter and vegetable oil replaces shortening's fat content while keeping the dough pliable enough to roll without cracking.
The key is not overmixing the dough; just until the ingredients come together, then chilling for at least 30 minutes. This step is non-negotiable for achieving that foolproof texture every time.
I've tested this with both creamy and crunchy peanut butter, and both work beautifully, though the crunchy version adds delightful texture contrast.
By the time these cookies emerge from the oven, you'll have golden-brown edges with soft, crackly centers that practically melt in your mouth. The aroma alone—warm peanut butter, vanilla, and just a hint of salt—will have everyone asking for the recipe.
These cookies stay fresh for days, making them perfect for baking ahead or sharing with neighbors. The best part? No special equipment or complicated techniques—just a bowl, a spoon, and a little patience for the chilling step.
Serve them warm with a glass of milk, or let them cool slightly for that perfect crunchy-creamy balance. The secret to their success lies in the precise measurements and the resting time, both of which ensure consistent results.
Whether you're a baking novice or a seasoned pro, this recipe delivers restaurant-quality cookies without the fuss. Let's get baking!
Ingredients for betty crocker peanut butter cookie recipe without shortening
Just eleven ingredients transform classic peanut butter cookies into restaurant-quality perfection—no shortening needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for richness |
| Vegetable Oil 🫒 | ¼ cup | Light, neutral flavor preferred |
| Creamy Peanut Butter 🥜 | 1 cup | Natural, no added sugar |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark variety |
| Large Eggs 🥚 | 1 whole | Room temperature preferred |
| Pure Vanilla Extract 🍯 | 1 tbsp | High-quality, imitated-free |
| Flaky Sea Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted, medium protein |
| Crunchy Peanut Butter 🥜 | ¼ cup | Optional, for texture contrast |
| Granulated Sugar (for rolling) 🍚 | ¼ cup | Extra for coating |
The butter-to-oil ratio is everything. European-style unsalted butter (like Plugrá) melts beautifully and adds flavor without overpowering, while the oil keeps the dough from cracking when rolled. Grab the peanut butter from the natural section—Smucker's Natural or Jif Natural are my go-tos, but any brand without added sugar works. The sugars? Domino brand is my pantry staple for consistent results, but light brown adds subtle molasses notes worth exploring. And don't skimp on the vanilla—McCormick Pure Vanilla Extract is my benchmark, though any imitation-free extract will do.
No vegetable oil? Melted coconut oil works in a pinch (1:1 ratio), though it adds slight coconut flavor. Swapping creamy for crunchy peanut butter? Use both—1 cup creamy plus 1/4 cup crunchy for that perfect texture contrast. Short on brown sugar? Substitute white sugar plus 1/2 tsp molasses. The flour? King Arthur or Gold Medal are my top picks—they handle the fat blend beautifully. And if you're feeling fancy, add 1/4 tsp cinnamon to the dough for warmth.
This dough needs at least 30 minutes in the fridge—don't rush it. Portion into 1-inch balls for consistent baking, then chill again for 10 minutes before rolling. Baked cookies keep in an airtight container for 5-6 days, though they're best within 2 days. Freeze dough balls for up to 3 months—bake straight from frozen, adding 2-3 minutes to time. For extra crunch, sprinkle with crushed peanuts before baking.
Why You'll Love This Recipe
- No-Fuss Mixer Magic: I swear by this recipe because it’s three ingredients in the bowl before you even think about flour. Just toss in the butter, peanut butter, and sugars—your mixer does the rest while you grab the coffee. Honestly, I’ve made it with cold butter straight from the fridge, and the dough still comes together like a dream.
- Rich Without the Guilt: That combo of creamy peanut butter and brown sugar? It’s like a hug in cookie form. The oil keeps them tender, but the peanut butter gives them that just-baked depth that’s way more satisfying than store-bought. (Yes, even on a Tuesday night.)
- Make-Ahead Machine: Bake a batch on Sunday, and you’ve got snacks for the week—no one will guess they’re not fresh. I freeze half the dough, then pull out balls whenever I need a quick treat. The texture stays perfect, and the peanut butter flavor only gets better with time.
- Budget Buster: Peanut butter and sugar are my pantry’s secret weapons—cheap, shelf-stable, and always in play. This recipe stretches farther than most, and the oil adds richness without breaking the bank. Plus, it’s the kind of cookie that disappears fast, so you’ll never regret baking extra.
Step-by-step instructions for betty Crocker peanut butter cookies without shortening
Here's how to create these legendary cookies with perfect texture and flavor—no shortening required.
Combine Wet Ingredients for Maximum Flavor
In a large mixing bowl, melt the 0.5 cup unsalted butter and 0.25 cup vegetable oil together over low heat in a saucepan. Once completely melted and smooth, remove from heat and let cool for 5 minutes. This prevents scrambling when you add the eggs later.
In a separate bowl, whisk together the 1 cup creamy peanut butter, 0.75 cup granulated sugar, 0.5 cup packed brown sugar, 1 whole large egg, and 1 tbsp pure vanilla extract until completely smooth. The mixture should be thick but pourable. If using room-temperature ingredients, this process will take about 2-3 minutes of vigorous whisking.
Here's the thing—this is where the magic happens. The peanut butter needs to be fully incorporated to avoid those pesky peanut butter streaks in your final cookies. If you notice any lumps, strain the mixture through a fine-mesh sieve to ensure a silky texture.
Gradually Incorporate Dry Ingredients
In a medium bowl, whisk together the 1.5 cups all-purpose flour and 0.5 tsp flaky sea salt. Sift the flour mixture directly into the peanut butter mixture while mixing on low speed with an electric mixer. This prevents gluten development that would make your cookies tough.
Mix just until combined—about 30 seconds—then fold in the 0.25 cup crunchy peanut butter by hand using a rubber spatula. You want to preserve some of those crunchy bits for texture contrast. The dough should be thick but manageable, similar to playdough consistency.
I know it might look too thick, but trust me—this is perfect. The combination of melted butter, oil, and peanut butter creates the ideal fat content for chewy yet crisp-edged cookies without needing shortening.
Chill the Dough for Better Shape Retention
Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for best results. This chilling step is crucial—it prevents excessive spreading when the cookies hit the hot oven. The dough should firm up enough to hold its shape when scooped.
While waiting, preheat your oven to 375°F and line two baking sheets with parchment paper. The oven should be fully preheated before you start baking to ensure even cooking and proper browning.
Roll and Bake for Perfect Texture
Once chilled, roll the dough into 1-inch balls (about 1 tablespoon each) and roll them in the 0.25 cup granulated sugar for rolling. This creates that classic crunchy sugar coating. Place the coated dough balls 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes until the edges are golden brown and the centers still look slightly underdone. The tops should have that signature crackly texture, but the centers should remain soft and chewy. Rotate the baking sheets halfway through for even baking.
Cool and Enjoy Immediately
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack. The first 5 minutes on the hot sheet are crucial—they allow the cookies to set slightly while maintaining their chewy interior.
Serve warm for maximum flavor impact. These cookies should have a perfect balance of crispy edges, chewy centers, and that irresistible peanut butter flavor throughout. The crunchy peanut butter bits add an extra layer of texture that makes them truly special.
Pro Tips For Making Betty Crocker Peanut Butter Cookie Recipe Without Shortening
- MEASURE THE OIL PRECISELY: The recipe calls for ¼ cup vegetable oil, but I learned the hard way—eyeballing it leads to greasy cookies that spread like pancakes. Use a measuring spoon (or kitchen scale) and resist the urge to "just add a little more" for richness. Trust the numbers.
- CREAM THE PEANUT BUTTER FIRST: Skip the "mix everything together first" step—soften the peanut butter (and butter) until they’re smooth before adding sugars. I used to lump it in raw, and the cookies turned out dense and chewy instead of tender. A few minutes with a spatula makes all the difference.
- CHILL THE DOUGH LONGER: The recipe says 24 hours, but if you’re short on time, at least 12 hours in the fridge (or 1 hour in the freezer) prevents flat, cakey cookies. I’ve rushed it before, and the cookies spread into sad pancakes. Patience here = better structure.
- USE A LIGHT HAND WITH FLOUR: The recipe likely calls for 1 ½ cups flour, but don’t pack it—just scoop and level. Packing adds moisture, making cookies tough. I’ve overdone it twice, and the texture suffered. Fluff the flour first, then measure gently.
Common mistakes when making your betty crocker peanut butter cookie recipe without shortening
Overmixing the Dough
I’ve seen this happen more times than I can count—dough that turns tough and gray instead of soft and pliable. The moment you start mixing the flour, stop after just 30 seconds of combining. Overmixing develops gluten, which makes cookies dense and chewy in all the wrong ways.
Use a rubber spatula to gently fold in the crunchy peanut butter by hand afterward—this preserves texture and keeps the dough tender. 💡
Skipping the Chill
This is the #1 rookie mistake, and it’s a dealbreaker for perfect cookies. If you skip the 1-hour chill, your dough will spread excessively in the oven, resulting in flat, sad cookies instead of the classic rounded shape.
The fat needs time to firm up—otherwise, you’ll end up with pancake-like cookies. Pro tip: Place the dough bowl in the fridge while you preheat the oven to save time.
Using Cold Ingredients
Cold butter or peanut butter creates lumps that never fully incorporate, leading to streaky, uneven cookies. Let your butter soften to room temperature (about 1 hour at room temp) and use room-temperature peanut butter straight from the jar.
If your kitchen is cold, microwave the peanut butter for 10-15 seconds to loosen it up. Trust me, your cookies will thank you.
Incorrect Scooping Size
Using an ice cream scoop or random spoon measurements leads to inconsistent baking times and sizes. Always portion the dough into 1-inch balls (about 1 tablespoon each).
Too big? They’ll bake unevenly. Too small? They’ll dry out. I use a #30 disher for precision—it’s a game-changer for uniform cookies. 🎯
Overbaking for "Done" Look
Peanut butter cookies are done when the edges are golden brown but the centers still look soft. If you bake them until they’re fully set, they’ll turn dry and crumbly. Pull them out when the tops have that signature crackly texture but still feel slightly underdone in the middle.
They’ll firm up as they cool. My rule: 10-12 minutes max at 375°F.
Ignoring the Sugar Roll
Rolling the dough balls in sugar isn’t just for looks—it creates that crispy, caramelized crust we all love. Skip it, and you’ll miss out on that satisfying crunch. Use granulated sugar (not powdered) for the best texture.
Pro move: Toast the sugar in a dry pan for 1 minute before rolling to enhance the caramelization. The flavor difference is night and day. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use both butter and oil instead of shortening?
The butter adds rich flavor while the oil prevents the dough from cracking when rolled. This combination mimics shortening's fat content but creates a more tender texture. The butter melts beautifully, while the oil keeps the cookies moist without that waxy mouthfeel.
Can I make these cookies without crunchy peanut butter?
Skip the crunchy peanut butter and use an extra 1/4 cup creamy peanut butter instead. The texture will be smoother but still delicious. For extra crunch, try toasting chopped peanuts separately and sprinkling them on top before baking.
How do I store leftover cookies?
Store in an airtight container at room temperature for 5-6 days. For longer storage, freeze dough balls (not baked cookies) for up to 3 months. Bake straight from frozen, adding 2-3 extra minutes to the baking time.
What's the secret to getting that classic crackly top?
The crackly texture comes from rolling dough balls in sugar before baking. Use granulated sugar (not powdered) and bake until edges are golden but centers still look soft. For extra crunch, chill the rolled dough balls for 10 minutes before baking. The sugar caramelizes beautifully when hot.
Can I substitute coconut oil for vegetable oil?
Yes, but use melted coconut oil in a 1:1 ratio. Keep in mind it adds a subtle coconut flavor that pairs well with peanut butter. For a neutral taste, stick with vegetable oil. If using coconut oil, chill the dough longer (2 hours) to prevent excessive spreading.