Missing the Skippy peanut butter cookies recipe that used to be printed on the jar? These delicious classic peanut butter cookies will bring you right back to your childhood!
Packed with peanut butter flavor, these simple cookies will delight peanut butter fans everywhere!
I’m obsessed with peanut butter, and eat it with something just about every single day. So PB cookies are right at the top of my list of favorite treats.
I remember making peanut butter cookies with my mom as a child. My first job (at around the age of 4), was pressing the cookies down with a fork. A few years later, I was in charge of rolling them into balls.
Eventually I learned to make them from start to finish all on my own, and I haven’t stopped since. I currently have almost a dozen recipes for cookies that contain some kind of peanut butter!
These cookies aren’t fancy, but they are melt in your mouth delicious!
If I remember correctly, the original recipe on the jar called for shortening, but I think butter is about a hundred times better when it comes to cookies!
How to Make Skippy Peanut Butter Cookies
- PREP – Let your butter soften on the counter. Line cookie sheets with parchment paper or silicone, or spray with cooking spray.
- DRY INGREDIENTS – Combine flour, baking powder, baking soda, and salt in a small bowl; set aside.
- WET INGREDIENTS – With an electric hand mixer, beat the butter and peanut butter until smooth. Add the sugars and beat for at least two minutes, then beat in the eggs and vanilla. Stir in the dry ingredients.
- FORM – Preheat your oven to 350°. Scoop tablespoons of dough. Shape dough into one inch balls and place two inches apart on prepared pans. Use the tines of a fork dipped in sugar to make acriss-cross pattern on top of each cookie.
- BAKE – Bake cookies at 350° for 10-12 minutes, or until golden brown on the bottom.
- COOL – Let cookies sit on the pan for 3-4 minutes, then transfer to cooling racks.
I like soft peanut butter cookies, so I tend to slightly underbake mine. If you prefer a crisp cookie, bake your cookies until they are browned around the edges.
Store cookies at room temperature in an airtight container for up to a week. You can also freeze them for up to six months. You can let them thaw at room temperature, or pop them in the microwave for a few seconds.
PRO TIPS:
- You can use natural peanut butter, but your cookies won’t be quite as soft, and they will spread more on the cookie sheet.
- If you use crunchy peanut butter instead of smooth peanut butter, you will need to add an additional 1/3-1/2 cup peanut butter.
- If you use unsalted butter, you might want to add an extra pinch of salt to the dough.
- For cookies that are uniform in size and bake evenly, I recommend using a cookie scoop.
Skippy Peanut Butter Cookies Recipe Variations:
- You can stir a cup or two of chocolate chips into the dough. Instead of using a fork, just flatten them slightly with your palm.
- For larger cookies, use two tablespoons of dough and increase baking time to 12-14 minutes.
- Chopped peanuts add a nice crunch. Stir them in with the dry ingredients.
- Even though this is based on the Skippy peanut butter cookie recipe, you can use Jif peanut butter. I’ve used both with great results.
More of the best peanut butter cookies to try:
- Peanut Butter Blossoms
- Snickers Peanut Butter Cookies
- Reese’s Peanut Butter Chip Cookies
- Peanut Butter Butterfinger Cookies
- Nutella Peanut Butter Cookies
- Peanut Butter and Jelly Cookies
- Reese’s Peanut Butter Cups Cookies
- Old Fashioned Chewy Peanut Butter Cookies
Skippy Peanut Butter Cookies Recipe
Equipment
Ingredients
- 1 cup Skippy creamy peanut butter or Jif
- ¾ cup salted butter softened to room temperature
- ¾ cup brown sugar
- ¾ cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all purpose flour about 13 ounces
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Let butter sit on the counter for a few hours until it's soft.
- In a large bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth. Add the sugars and beat for 2-3 minutes, or until creamy and lightened.
- Beat in the eggs and vanilla.
- Whisk together the flour, baking soda, baking powder, and salt in a small bowl. Stir the flour mixture into the peanut butter mixture just until no streaks of flour remain.
- Preheat your oven to 350°. Spray cookie sheets or line them with silicone liners.
- Use a tablespoon scoop to portion the dough, then roll into 1-inch balls.
- Place cookie dough balls on prepared baking sheets two inches apart. Use a fork dipped in sugar to make a crisscross pattern.
- Bake cookies for about 10-12 minutes at 350 degrees or until golden brown on the bottom and barely set in the middle.
- Let cool on the cookie sheet for 3-4 minutes, then transfer to a wire rack.
Notes
Nutrition
You just need ten simple ingredients for these Skippy peanut butter cookies. A soft cookie loaded with peanut flavor, they are sure to be a hit!
Delicious!
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I love these cookies they are the best
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I’m so glad you love them Linda! 🙂
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I tried this cookies because it used butter not shortening. It didn’t have enough peanut butter flavor 🫤,I used Skippy.
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I eat peanut butter by the spoonful, and I they have enough peanut butter flavor for me, but to each his own I guess. Sorry you didn’t like them.
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Nothing, I repeat, NOTHING is better than the original Skippy peanut butter cookie
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Did you actually try these? I am not a fan of cookies made with shortening. But should absolutely make the ones that you love!
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