Classic Old-Fashioned Peanut Butter Cookies
Adapted from the original Jif Jif Creamy Peanut Butter packaging. Back of the Bag is not affiliated with Jif.
"The signature fork-crisscrossed cookie favorite"
The Story
While peanut butter cookies existed previously, Jif popularized the specific ratio and the iconic fork-tine cross-hatch pattern on their labels shortly after the brand's launch in the late 1950s. The practice was originally intended to help the dense dough bake evenly, but it became the aesthetic hallmark of the brand's back-of-the-jar recipe. This version is celebrated for its balance of salty and sweet.
Ingredients
- 3/4 cup Jif Creamy Peanut Butter
- 1/2 cup Crisco Shortening
- 1 1/4 cups firmly packed brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
Directions
- 1
Preheat oven to 375°F.
- 2
Cream together peanut butter, shortening, brown sugar, milk, and vanilla in a large bowl.
- 3
Add egg and beat just until blended.
- 4
Combine flour, salt, and baking soda; gradually add to creamed mixture at low speed.
- 5
Form dough into 1-inch balls.
- 6
Place 2 inches apart on ungreased baking sheet.
- 7
Flatten slightly in a crisscross pattern with a fork dipped in flour.
- 8
Bake for 7 to 8 minutes, or until set and just beginning to brown.
- 9
Cool 2 minutes on baking sheet before removing to wire rack.