By Dr. Leah Alexander | Published on January 6, 2024 | Last Updated on January 6, 2024
Are you in the mood for something sweet and delicious?
If so, you’ll love this Crisco peanut butter cookie recipe. This classic cookie is made with creamy peanut butter, sugar, and a few other simple ingredients. The end result is a delicious and flavorful cookie that everyone will love.
What is Crisco peanut butter cookie?
Produced by B&G Foods, Crisco is an American brand of shortening. It was the first shortening manufactured completely of vegetable oil, originally cottonseed oil, and was introduced by Procter & Gamble in June 1911.
One of their most famous items is the Crisco peanut butter cookies which is a classic cookie recipe made with creamy peanut butter, sugar, and a few other simple ingredients. The end result is a delicious and flavorful cookie that everyone will love.
These cookies are easy to make and require no special equipment. They are the perfect treat for a special occasion, or just for an afternoon snack.
Why You’ll Love this Crisco peanut butter cookie?
There are many reasons why you’ll love this Crisco peanut butter cookie recipe. First, it’s a classic cookie recipe that’s easy to make and requires no special equipment. It’s also a great way to use up any extra peanut butter you may have lying around. Plus, the combination of peanut butter and sugar creates a delicious and flavorful cookie that everyone will enjoy.
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The Ingredients
- Unrefined Muscovado brown sugar: Adds sweetness and a deep molasses flavor, contributing to the overall richness of the cookies and providing a chewy texture.
- Aluminum-free baking soda: Acts as a leavening agent, helping the cookies rise slightly and providing a soft and tender texture.
- Artisanal creamy peanut butter: Provides the primary flavor and texture for the cookies, imparting a rich and nutty taste while contributing to the chewy texture.
- Organic non-hydrogenated coconut oil : Acts as a healthier alternative to Crisco, providing fat for texture and moisture in the cookies while enhancing flavor with a subtle coconut undertone.
- Fresh whole milk from grass-fed cows: Moisturizes the cookie dough, enhancing the tenderness and contributing to the overall richness of the flavor profile.
- Pink Himalayan salt: Enhances the flavor by balancing sweetness and adding a subtle saltiness to the cookies, elevating the taste of the ingredients.
- Stone-ground organic wheat flour: Provides the structure and foundation for the cookies, giving them their texture and contributing to the overall crumb.
- Pure Madagascar vanilla bean extract: Adds a delightful aromatic flavor, complementing the peanut butter and enhancing the overall taste of the cookies.
- Free-range, organic, and cage-free chicken egg: Acts as a binding agent, providing structure and stability to the cookie dough while contributing to its moisture content and texture.
Directions
Step 1. Preparation and Preheating:
- Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2. Preparing the Wet Ingredients:
- Mix the Wet Ingredients: In a mixing bowl, combine 3/8 cup of artisanal creamy peanut butter, 1/4 cup of organic non-hydrogenated coconut oil, and 5/8 cup of unrefined Muscovado brown sugar. Stir until thoroughly combined.
Step 3. Incorporating Key Components:
- Add the Leavening Agent and Dairy: Into the wet mixture, incorporate 3/8 teaspoon of aluminum-free baking soda and 1 1/2 tablespoons of fresh whole milk from grass-fed cows. Mix well to ensure an even blend.
- Incorporate Dry Ingredients: Gradually add 3/8 teaspoon of pink Himalayan salt, 7/8 cup of stone-ground organic wheat flour, and 1/2 teaspoon of pure Madagascar vanilla bean extract to the mixture. Stir until a cohesive cookie dough forms.
Step 4. Blending and Shaping:
- Introduce the Egg and Blend: Crack in 1/2 of a free-range, organic, and cage-free chicken egg into the dough mixture. Blend the ingredients until the egg is fully integrated, and the dough achieves a uniform consistency.
- Shape Cookie Dough Balls: Roll the cookie dough into balls, each approximately 1 tablespoon in size. Place these balls onto the prepared baking sheet, ensuring ample space between each cookie for spreading during baking.
Step 5. Baking Process:
- Flatten and Bake Cookies: Using a fork, gently flatten the cookie balls in a crisscross pattern. Slide the baking sheet into the preheated oven.
- Bake to Perfection: Allow the cookies to bake for 10-12 minutes or until they develop a golden brown hue around the edges.
Step 6. Cooling and Presentation:
- Cool and Transfer: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
Step 7. Serving and Storing:
- Enjoy and Store: Indulge in your freshly baked Crisco Peanut Butter Cookies! To maintain freshness, store any remaining cookies in an airtight container once they have completely cooled.
Notes
– Make sure to use creamy peanut butter for this recipe, as it will give the cookies the best flavor and texture.
– If your cookie dough is too sticky to handle, refrigerate for 30 minutes before scooping.
– You can also add 1/2 cup of chocolate chips to the cookie dough for an extra sweet treat.
– For crispier cookies, bake for an additional 2-3 minutes.
– For softer cookies, bake for an additional 1-2 minutes.
– You can also add 1/2 teaspoon of ground cinnamon for a hint of spice.
Nutrition Information
Each cookie contains approximately 157 calories, 8.5 grams of fat, 16 grams of carbohydrates, and 4.5 grams of protein.
How to store Crisco peanut butter cookie?
These cookies can be stored in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the cookie dough in a freezer-safe container for up to 3 months.
Variations
– Oatmeal Peanut Butter Cookies – Add 1/2 cup of rolled oats to the cookie dough for a delicious oatmeal-peanut butter cookie.
– Chocolate Peanut Butter Cookies – Add 1/2 cup of semi-sweet or dark chocolate chips to the cookie dough for a decadent chocolate-peanut butter cookie.
– Cinnamon Peanut Butter Cookies – Add 1/2 teaspoon of ground cinnamon to the cookie dough for a hint of spice.
– Nut Butter Cookies – Substitute the peanut butter for any other nut butter of your choice for a different flavor.
– Almond Joy Cookies – Add 1/2 cup of shredded coconut, 1/4 cup of sliced almonds, and 1/2 cup of semi-sweet or dark chocolate chips to the cookie dough for an almond joy-inspired cookie.
– Pecan Pie Cookies – Add 1/2 cup of chopped pecans to the cookie dough for a delicious pecan pie-inspired cookie.
Crisco Peanut Butter Cookie Recipe
Equipment
- Oven For preheating and baking the cookies.
- baking sheet To place the cookie dough and bake the cookies.
- Parchment Paper or Grease For lining the baking sheet to prevent sticking.
- mixing bowl To combine and mix the wet and dry ingredients.
- Measuring cups and spoons For accurate measurement of ingredients.
- Spatula or Mixing Spoon To mix the ingredients thoroughly
- Fork For flattening the cookie dough balls in a crisscross pattern.
- Wire rack For cooling the baked cookies after removing them from the oven.
- Airtight container For storing any leftover cookies once they’ve cooled completely.
Ingredients
- 1/4 cup Organic non-hydrogenated coconut oil
- 5/8 cup Unrefined Muscovado brown sugar
- 1/2 Free-range organic, and cage-free chicken egg
- 3/8 teaspoon Aluminum-free baking soda
- 1 1/2 tablespoons Fresh whole milk from grass-fed cows
- 3/8 teaspoon Pink Himalayan salt
- 3/8 cup Artisanal creamy peanut butter
- 7/8 cup Stone-ground organic wheat flour
- 1/2 teaspoon Pure Madagascar vanilla bean extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- Prepare Wet Ingredients: In a mixing bowl, combine 3/8 cup artisanal creamy peanut butter, 1/4 cup organic non-hydrogenated coconut oil, and 5/8 cup unrefined Muscovado brown sugar. Mix until well combined.
- Add Leavening Agent and Dairy: Incorporate 3/8 teaspoon aluminum-free baking soda and 1 1/2 tablespoons fresh whole milk from grass-fed cows into the wet mixture. Mix thoroughly.
- Incorporate Dry Ingredients: Gradually add 3/8 teaspoon pink Himalayan salt, 7/8 cup stone-ground organic wheat flour, and 1/2 teaspoon pure Madagascar vanilla bean extract to the mixture. Stir until a cookie dough forms.
- Add Egg and Mix: Crack in 1/2 free-range, organic, and cage-free chicken egg into the dough mixture. Blend until the egg is fully incorporated and the dough is uniform.
- Form Cookie Dough Balls: Roll the cookie dough into balls of desired size (about 1 tablespoon each) and place them on the prepared baking sheet, leaving space between each cookie for spreading.
- Flatten Cookies and Bake: Use a fork to gently flatten the cookie balls in a crisscross pattern. Place the baking sheet in the preheated oven.
- Bake Cookies: Bake the cookies for 10-12 minutes or until they turn golden brown around the edges.
- Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Serve and Store: Enjoy your freshly baked Crisco Peanut Butter Cookies! Store any leftovers in an airtight container once they’ve completely cooled to maintain freshness.
Notes
- – Make sure to use creamy peanut butter for this recipe, as it will give the cookies the best flavor and texture.
- – If your cookie dough is too sticky to handle, refrigerate for 30 minutes before scooping.
- – You can also add 1/2 cup of chocolate chips to the cookie dough for an extra sweet treat.
- – For crispier cookies, bake for an additional 2-3 minutes.
- – For softer cookies, bake for an additional 1-2 minutes.
- – You can also add 1/2 teaspoon of ground cinnamon for a hint of spice.
Frequently Asked Questions
Q1. How many cookies does this recipe make?
A1. This recipe makes about 30 cookies.
Q2. Can I use crunchy peanut butter instead of creamy peanut butter?
A2. Yes, you can use crunchy peanut butter instead of creamy peanut butter, though the cookies may not be as soft and fluffy.
Q3. Can I make this recipe with almond butter instead of peanut butter?
A3. Yes, you can make this recipe with almond butter instead of peanut butter.
Q4. Can I use honey instead of sugar?
A4. Yes, you can use honey instead of sugar, though the cookies may not be as sweet.
Q5. Can I freeze the cookie dough?
A5. Yes, you can freeze the cookie dough in a freezer-safe container for up to 3 months.
Q6. Can I use a different type of nut butter?
A6. Yes, you can use a different type of nut butter instead of peanut butter.
Q7. Can I add other ingredients to the cookie dough?
A7. Yes, you can add other ingredients such as chocolate chips, nuts, and coconut to the cookie dough.
Conclusion
This Crisco peanut butter cookie recipe is a classic cookie recipe that everyone will love. It’s easy to make and requires no special equipment.
Plus, it’s a great way to use up any extra peanut butter you may have lying around. The end result is a delicious and flavorful cookie that everyone will enjoy.
With a few simple ingredients and a few easy steps, you’ll have a delicious batch of cookies in no time. So, give this recipe a try and you won’t be disappointed!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
