jif peanut butter cookie recipe

Written ByEmma Smyth Last Updated
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I’ve been making these Jif peanut butter cookies for years, and they’re still the first thing my kids ask for when they want something sweet. There’s something about that classic Jif flavor—creamy, rich, but not too sweet—that just works in a cookie. The recipe is so simple, even my youngest can help mix the dough, and it only takes about 20 minutes from start to finish. That’s why it’s my go-to when I need a quick treat for school bake sales, last-minute playdates, or just a little something to satisfy a sweet tooth after dinner.

What I love most about these cookies is how versatile they are. They’re soft enough to pack in lunchboxes but sturdy enough to hold up in a cookie jar for a few days. Plus, peanut butter has protein and healthy fats, so I don’t feel as guilty letting the kids have seconds. I’ve tweaked the recipe over time—sometimes adding chocolate chips, other times swapping in crunchy Jif for extra texture—but the basic version is still my favorite. It’s a recipe that never fails, and honestly, that’s the kind of reliability I need in my kitchen.

Jif Peanut Butter Cookie Recipe
4.9 from 859 votes

These classic peanut butter cookies are soft, chewy, and packed with rich peanut butter flavor. Perfect for a quick treat or a lunchbox snack, they come together in under an hour with simple ingredients.

Prep Time15 mins
Cook Time10-12 mins
Resting Time0 mins
Total Time25-30 mins
Servings: 24 cookiesCuisine: InternationalCalories: 150 kcal per cookie

🥘Ingredients

For the Cookies
  • 1 cup Jif Creamy Peanut Butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

👨‍🍳Directions

  1. 1
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 2
    In a large mixing bowl, cream together the Jif peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes with an electric mixer).
  3. 3
    Add the egg and vanilla extract to the peanut butter mixture, beating until fully combined.
  4. 4
    In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined (do not overmix).
  5. 5
    Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheet.
  6. 6
    Use a fork to gently press down on each dough ball, creating a crisscross pattern.
  7. 7
    Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still look soft but will firm up as they cool.
  8. 8
    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

  • Mixing bowl
  • Electric mixer (or whisk)
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Fork (for crisscross pattern)
  • Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 8g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 120mg🌾Total Carbs: 16g🥦Dietary Fiber: 1g🍬Sugars: 9g🥩Protein: 3g

📝Notes

Tips: For extra peanut flavor, add 1/4 cup chopped peanuts to the dough. Store cookies in an airtight container for up to 5 days or freeze for longer storage. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
This Jif peanut butter cookie recipe is one I always keep in my back pocket because it’s simple, reliable, and always a hit. Whether it’s a last-minute potluck, a kid’s birthday party, or just a weekend treat, these cookies come together fast and disappear even faster. The classic flavor works for any occasion, and they’re easy enough that even the kids can help mix the dough—making them perfect for family gatherings where everyone wants to pitch in.

1. Can I use crunchy Jif peanut butter instead of creamy for the cookies?

Yes! You can substitute crunchy Jif peanut butter for creamy in the recipe. The texture will be slightly different, with small peanut pieces adding extra crunch, but the flavor will remain delicious. Just ensure you measure the peanut butter the same way as the recipe calls for.

2. Why did my peanut butter cookies turn out flat and spread too much?

Flat cookies can happen for a few reasons: over-softened butter, not enough flour, or an oven that isn’t hot enough. Make sure your butter is softened but not melted, measure your flour correctly (spoon and level, don’t scoop), and preheat your oven to the right temperature (usually 350°F/175°C). Chilling the dough for 30 minutes before baking can also help prevent spreading.

3. Can I make the dough ahead of time and bake later?

Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to 3 months. If freezing, portion the dough into balls first, then freeze on a tray before transferring to a bag. When ready to bake, add 1-2 extra minutes to the baking time if baking from frozen.

4. Do I need to use a fork to press the cookies down, or can I skip that step?

The fork marks are traditional for peanut butter cookies and help them bake evenly, but they’re not mandatory. If you prefer a smoother look, you can gently press the dough balls with your palm or the bottom of a glass. Just make sure they’re flattened slightly so they bake uniformly.

5. Can I add chocolate chips or other mix-ins to the recipe?

Yes! Chocolate chips, chopped nuts, or even a sprinkle of sea salt on top are great additions. Fold in about ½ to ¾ cup of mix-ins per batch, depending on your preference. Just avoid overmixing the dough to keep the cookies tender.

I’m Emma, the voice behind RecipeRummage, where I share my favorite food discoveries and easy recipes for everyday cooking. I love rummaging through ingredients, experimenting in the kitchen, and helping others turn simple ideas into delicious meals.

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