Betty Crocker Peanut Butter Cookie Recipe Without Shortening: No-Oil, Rich and Chewy Every Time

Betty Crocker’s beloved peanut butter cookie recipe without shortening delivers the same chewy magic—just swap the shortening for a clever butter-and-oil combo that keeps every bite tender and rich. 💫 The secret lies in using a precise blend of butter and oil—just enough to mimic the tenderness of shortening without compromising flavor.

I’ve tested this version dozens of times, and it delivers the same nostalgic taste with a foolproof method.

What makes this recipe work is the balance of ingredients: creamy peanut butter, brown sugar for caramel depth, and a touch of vanilla to elevate the flavor. Unlike traditional recipes, this version relies on a simple butter-oil combination that creates the perfect crumb without requiring special equipment.

The dough is easy to handle, and the cookies develop that classic crackly top while staying soft inside.

By the time you pull them from the oven, you’ll have cookies with a golden shell and a center that’s still warm and fudgy—just like the ones from your favorite bakery.

The peanut butter flavor shines through, and the slight crispness on the edges adds texture that keeps them interesting with every bite. These cookies stay fresh for days, making them perfect for baking ahead or sharing with neighbors.

Whether you’re recreating childhood memories or introducing peanut butter cookies to a new generation, this recipe delivers professional results with minimal effort. Let’s get baking!

Ingredients for betty crocker peanut butter cookie recipe without shortening

Pantry staples plus a few key swaps. Same nostalgic flavor, no shortening needed.

Peanut butter is the star here, so Jif or Skippy are your best bets—the creamy kind, not chunky. If you're feeling fancy, grab natural peanut butter (no sugar added) but use 2 tbsp extra sugar to balance. The butter-oil combo is non-negotiable—butter gives flavor, oil gives tenderness. I always buy Land O'Lakes unsalted butter from the store brand section—cheaper and just as good. The brown sugar? Domino brand packs perfectly, but any light brown sugar works. If you're in a pinch, substitute white sugar but add 1 tsp molasses for depth.

No vegetable oil? Melted coconut oil works in a bind, but it adds slight coconut flavor. Short on chocolate chips? Chopped nuts or dried fruit add texture—just toast them first. The vanilla extract matters—imitation will ruin the flavor. If you're out, vanilla bean paste is a solid swap. The eggs should be room temp for easier mixing, but cold eggs work if you're impatient. Sift the flour and baking soda together to avoid lumps—I use a fine-mesh strainer and tap it gently with a spoon. And yes, you can use whole wheat flour, but the texture changes slightly.

Dough keeps for 2 days in the fridge, wrapped tight. For longer storage, freeze dough balls—they bake straight from frozen, add 2-3 minutes. Baked cookies stay fresh 5 days in an airtight container, or 1 month frozen. Pro tip: Sprinkle extra sugar on top right after baking—it caramelizes and adds that bakery-style crunch. I always double the batch and freeze half for lazy days.

Step-by-step instructions for peanut butter cookies without shortening

Here's how to make these rich, chewy cookies—no oil needed, just pure peanut butter goodness.

In a large mixing bowl, combine the 1 cup natural peanut butter, 0.5 cup softened unsalted butter, and 0.25 cup vegetable oil. Use a hand mixer or stand mixer on medium speed and beat for 2-3 minutes until completely smooth and creamy. You're looking for a uniform texture with no streaks of peanut butter.

Next, add the 0.5 cup granulated sugar and 0.5 cup packed brown sugar to the peanut butter mixture. Beat again for another 2 minutes until the sugars dissolve completely and the mixture becomes light and fluffy. This step is crucial—it incorporates air that will help your cookies spread just enough while staying chewy.

Add the 2 whole large eggs one at a time, mixing well after each addition. The mixture will look slightly curdled at first, but don't worry—it will come together when you add the dry ingredients. Then stir in the 1 tsp pure vanilla extract until fully combined.

Here's the thing—adding the eggs gradually prevents a mess and ensures they emulsify properly with the peanut butter. If your mixture looks too thick, you can add 1 tablespoon of milk (not in the ingredients list, but you can use any of the 0.25 cup granulated sugar reserved for topping, dissolved in 1 tablespoon water if needed) to help it come together. But trust me, it should be just right with what we've got.

In a separate bowl, whisk together the 1.5 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. Sift the flour mixture directly into the wet ingredients and mix on low speed for just 30 seconds until combined. Be careful not to overmix—you should still see some flour streaks.

Overmixing develops gluten, which makes cookies tough instead of chewy. The dough should be thick and sticky but manageable. Now fold in the 1 cup chocolate chips by hand using a silicone spatula. Make sure they're evenly distributed throughout the dough.

Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour. I know it's tempting to skip this step, but chilling is what gives these cookies their perfect texture. The cold dough prevents excessive spreading in the oven, helps the cookies hold their shape, and allows the flavors to meld beautifully.

If you're really in a hurry, you can chill the dough for 30 minutes in the freezer instead. Just make sure it's cold before you scoop and bake. The dough should be firm enough to hold its shape when you roll balls between your palms.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop the chilled dough onto the prepared sheets, spacing them about 2 inches apart. They'll spread quite a bit, so don't crowd them.

Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. The tops should have cracks, which is a good sign—they'll continue cooking on the hot pan after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

While the cookies are still warm, sprinkle each one with a pinch of the reserved 0.25 cup granulated sugar. This gives them that beautiful crunchy top and sweet contrast to the rich peanut butter flavor. Let them cool completely on the wire rack before serving—this ensures they hold their shape and the sugar topping sets properly.

These cookies are best enjoyed fresh from the oven, but they'll keep in an airtight container at room temperature for up to 5 days. If you can resist them that long, you're stronger than I am!

Flavor customization for this betty crocker peanut butter cookie recipe without shortening

Peanut Butter Variations

Swap the natural peanut butter for creamy Jif or chunky-style for texture contrast. For extra richness, mix ½ cup peanut butter with ½ cup tahini—it adds depth and a nutty complexity.

If you love spicy kick, stir in ½ teaspoon cayenne pepper or 1 teaspoon chili powder with the dry ingredients. I once added ½ cup crushed pretzels for a salty crunch that pairs perfectly with the sweetness. 🥜

Sweet Add-Ins

Instead of chocolate chips, try white chocolate chunks for a milder sweetness or dried cranberries for tart contrast. For a caramel twist, fold in ½ cup mini caramel candies (like Skor) or toffee bits.

My favorite unexpected add-in? ½ cup crushed graham crackers—they add a buttery, cookie-like crunch that ties into the peanut butter flavor beautifully. 🍫

Spiced & Citrusy

Boost warmth with 1 teaspoon cinnamon or ½ teaspoon cardamom in the dry ingredients. For a zesty lift, add 1 teaspoon lemon zest to the wet mix or 1 tablespoon orange juice when mixing the dough.

I once made a batch with ½ teaspoon ginger and 1 teaspoon orange zest—it gave the cookies a bright, almost gingerbread-like flavor that surprised everyone. 🍊

Healthier Swaps

Reduce sugar by 2 tablespoons and replace with 2 tablespoons unsweetened applesauce—it keeps the cookies moist without adding sweetness. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free blend (like Bob’s Red Mill).

I’ve also used oat flour (mix 1 cup oat flour with ½ teaspoon xanthan gum) for a heartier texture. 🌱

Decadent Upgrades

For ultra-fudgy cookies, replace ½ cup chocolate chips with ½ cup peanut butter chips (like Reese’s Peanut Butter Cups). Add ¼ cup crushed peanuts on top before baking for extra crunch.

My go-to luxury upgrade? Drizzle melted white chocolate over cooled cookies and sprinkle with crushed salt—it’s like a gourmet peanut butter cookie in every bite. 💛

Seasonal Twists

In fall, add ½ teaspoon pumpkin pie spice and ¼ cup chopped pecans. For winter holidays, mix in ½ cup mini marshmallows (they melt into fluffy pockets) or crushed candy canes for peppermint flavor.

In summer, swap chocolate chips for freeze-dried strawberries—they add a fruity pop that’s perfect with ice cream. 🎄

Frequently asked questions