Betty Crocker Peanut Butter Cookie Recipe Without Shortening: Rich and Crunchy with Just Butter

Betty Crocker's classic peanut butter cookie recipe gets a modern twist by replacing shortening with butter—richer flavor and crunchy texture without compromising the signature taste. I've spent years perfecting this adaptation, ensuring every bite delivers that perfect balance of sweet, nutty, and slightly crispy.

The secret lies in precise measurements and a few key techniques that make all the difference.

This recipe maintains the foolproof method you'd expect from Betty Crocker, using only 5 simple ingredients you likely already have in your pantry. The butter creates a deeper flavor and satisfying crunch, while the peanut butter adds that classic richness.

With just 15 minutes of active prep and 12 minutes in the oven, you'll have cookies that taste homemade—no shortcuts, just better results.

What you'll end up with is a batch of golden-edged, chewy-centered cookies with visible peanut butter swirls and a crispy exterior that shatters just enough. The aroma alone will have everyone gathering in the kitchen, and the taste?

Pure nostalgia with a modern upgrade. This is the kind of cookie that disappears in minutes, so make a double batch.

Perfect for holiday baking, potlucks, or satisfying that afternoon craving, these cookies keep well for up to 5 days in an airtight container. The recipe scales easily too—just adjust the baking time slightly for larger batches. Let's get baking!

Ingredients for betty crocker peanut butter cookie recipe without shortening

Five ingredients, one bowl, and the secret to crunchy peanut butter cookies without shortening.

The butter is non-negotiable here—it's what gives these cookies that signature crunch and rich flavor. Use unsalted butter and let it sit out for 30 minutes before mixing so it's soft but not melted. Costco or Trader Joe's sell high-quality unsalted butter in bulk, which is perfect for baking. For the peanut butter, natural brands like Smucker's or Jif Natural work best—they're sweeter and creamier without added sugars. Skip the powdered peanut butter (it's a game-changer for texture). The sugars? Superfine sugar dissolves faster, but regular granulated works if you pulse it in a food processor first. Pro tip: measure your brown sugar while it's still in the bag to avoid packing it too tightly.

No vanilla extract? Vanilla bean paste works too—just use half the amount. Short on brown sugar? Substitute with white sugar and add 1 tsp molasses for depth. The baking soda is crucial—don't skip it or your cookies will be flat. If you're gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend, but add an extra 0.5 tsp xanthan gum. For the eggs, room temperature is key—cold eggs can cause cookies to spread unevenly. If you're prepping ahead, keep the dough in the fridge for up to 48 hours—it actually develops more flavor over time. And if you're worried about peanut butter streaks, chill the dough for 30 minutes before baking.

These cookies keep for 5 days in an airtight container at room temperature, but honestly? They'll disappear in hours. For longer storage, freeze the dough balls (covered) for up to 3 months)—bake straight from frozen, adding 2 extra minutes to the time. The secret to perfect cookies? Don't overbake. Pull them when the edges are golden but the centers still look slightly underdone—they'll firm up as they cool. Double batch and freeze half for lazy afternoons when you need a quick treat. Trust me, the first batch won't last that long anyway.

Step-by-step instructions for Betty Crocker peanut butter cookie recipe without shortening

Here's the method that delivers rich, chewy peanut butter cookies with perfect texture—no shortening needed.

In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold, cubed) and 1 cup creamy peanut butter on medium speed. Beat for 3-4 minutes until light and fluffy, scraping down the sides of the bowl as needed. The mixture should nearly double in volume and become pale yellow with ribbons forming when the beaters lift.

This creaming process incorporates air, which creates the signature chewy texture. If using your hands, it'll take about 5-6 minutes of vigorous mixing with a wooden spoon—just make sure the butter stays cold enough to hold its shape. The peanut butter should be fully incorporated without any streaks remaining.

Reduce the mixer speed to low and gradually add the 0.75 cup granulated sugar and 0.5 cup brown sugar (packed). Mix for 1-2 minutes until fully combined and smooth. The dough will thicken slightly as the sugars dissolve.

Next, add the 2 whole large eggs one at a time, mixing just until each is fully incorporated after each addition. Scrape the bowl again to ensure no raw egg sits at the bottom. Finally, add the 1 tablespoon vanilla extract and mix for 30 seconds to distribute evenly. The mixture should be thick but pourable.

In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon diamond crystal kosher salt, and 0.5 teaspoon baking soda. Sift the mixture directly into the wet ingredients, mixing on low speed until just combined—about 30 seconds. The dough will be thick and slightly sticky, but not crumbly.

Using a silicone spatula, fold in any remaining peanut butter streaks by hand until the dough is uniform. If the dough feels too sticky, chill it for 10 minutes before proceeding. This step ensures even baking and prevents flat cookies.

Divide the dough into 24 equal portions (about 1.5 tablespoons each) and roll them into balls. Place them on a parchment-lined baking sheet, spacing them 2 inches apart. Cover the sheet with plastic wrap and refrigerate for at least 1 hour—this prevents excessive spreading and enhances flavor.

Preheat your oven to 375°F while the dough chills. The longer you chill (up to 24 hours), the better the texture. When ready to bake, flatten each ball slightly with your palm to ½-inch thickness—this creates the classic peanut butter cookie shape.

Bake the cookies for 9-11 minutes until the edges are golden brown and the centers look slightly underdone. They'll firm up as they cool. Rotate the baking sheet halfway through for even browning. Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack.

Serve warm for gooey centers or at room temperature for a firmer texture. These cookies stay fresh for 5 days in an airtight container or freeze for up to 3 months. The peanut butter flavor shines through with every bite—rich, nutty, and perfectly balanced.

Essential equipment for betty crocker peanut butter cookie recipe without shortening

Stand Mixer Essentials

Your stand mixer is the MVP of this recipe—it ensures the butter and peanut butter are perfectly creamed for that signature chewy texture. I use my KitchenAid Artisan Series with the paddle attachment because it handles thick doughs like this without overheating.

If you're on a budget, the Cuisinart SmartMix Pro delivers similar power at half the price. The key is mixing on medium speed for 3-4 minutes—this incorporates air while keeping the butter cold enough to hold its shape. 💪

Baking Sheet Must-Haves

Use a half-sheet baking pan (13x18 inches) lined with parchment paper—this prevents sticking and makes cleanup a breeze. I swear by Starfrit Non-Stick Baking Sheets because they distribute heat evenly and last for years. Space your dough balls 2 inches apart to allow for spreading.

Pro tip: Place the baking sheet on the middle rack of your oven for even browning. A wire cooling rack is also essential—it prevents soggy bottoms while the cookies finish cooling.

Measuring Tools

Precision matters with these cookies, so invest in a stainless steel measuring cups set (like OXO Good Grips) for accurate measurements. For the peanut butter and butter, use the 1-cup measure and scrape with a bench scraper for clean edges. The brown sugar should be packed firmly—use a lightweight spoon to press it down gently. A digital kitchen scale (like Escali Primo) is ideal for weighing dough portions, but a cookie scoop (like OXO Good Grips 1.5-tbsp) works perfectly for freehand measuring. 🔥

Dough Chilling Gear

Chilling the dough is non-negotiable for perfect cookies—it prevents excessive spreading and intensifies the flavor. I use plastic wrap to cover the baking sheet before refrigerating, but a lidded airtight container works too.

For longer chilling (up to 24 hours), I transfer the dough balls to a quart-sized freezer bag and flatten them slightly to save space. A timer (set for 1 hour minimum) ensures you don’t forget to preheat the oven. 📅

Butter Quality Matters

Don’t skimp on butter—it’s the secret to rich flavor and crunch. Plugrá European-style butter (82% fat) is my go-to because it stays firm at room temperature but still creams smoothly.

If you’re using American-style butter (like Land O’Lakes), let it sit out for 30 minutes before mixing to soften slightly. Avoid margarine or oil substitutes—they alter the texture completely. A microplane comes in handy for grating extra butter on top of cooled cookies for that restaurant-quality finish. ✨

Optional Extras

For a peanut butter drizzle, melt 2 tbsp creamy peanut butter with 1 tsp honey and brush over cooled cookies. A silicone spatula makes this easy to spread evenly. If you love texture, sprinkle crushed peanuts or flaky sea salt (like Maldon) on top before baking.

I also keep a small offset spatula handy for transferring cookies from the sheet to the rack without breaking them. These little upgrades take your cookies from homemade to showstopper. 💫

Frequently asked questions