Betty Crocker Peanut Butter Cookie Recipe Without Shortening: No-Fuss Richness With Just Butter

Betty Crocker’s beloved peanut butter cookie recipe without shortening delivers the same chewy magic—just with butter for a smoother, richer bite. The secret lies in understanding how butter behaves differently, creating cookies that stay tender but develop that signature crackly top.

I've tested countless variations, and this method delivers results that rival the original while being easier to work with.

What makes this recipe work is a precise balance of ingredients: creamy peanut butter, brown sugar for depth, and just the right amount of flour to hold everything together. The dough comes together in minutes with no chilling required, making it perfect for spontaneous baking.

Butter creates a slightly denser cookie than shortening, but the flavor is even more concentrated and satisfying.

By the time these cookies emerge from the oven, you'll have thick, chewy centers with crisp edges and that unmistakable peanut butter aroma filling your kitchen. The texture stays moist for days, making these ideal for holiday gifting or keeping a stash in your pantry.

No frosting needed—the peanut butter flavor shines on its own.

This version also bakes up slightly faster than traditional recipes, giving you a batch of cookies in about 12 minutes. The key is using room-temperature butter and not overmixing the dough. Let's get baking—your kitchen will smell amazing in no time.

Ingredients for betty crocker peanut butter cookie recipe without shortening

Just 11 ingredients transform your pantry into a cookie haven—no fancy tools, no waiting.

The peanut butter makes all the difference here. Jif Natural or Smucker's are my go-tos—they're creamy without extra sugar. If you grab the powdered kind, add 2 tbsp milk to restore creaminess. Butter must be room temperature (press a cube—it should leave a slight indent). Trader Joe's sells pre-cubed butter that works perfectly. For the sugars, pack the brown sugar tightly—it's worth the extra minute. If you're in a rush, use light and dark brown sugar at half amounts each.

No vanilla extract? Vanilla bean paste works too—just use half the amount. Short on chocolate chips? White chocolate or butterscotch chips add a sweet twist. The peanuts are optional but add that classic crunch. If you skip them, add 1 extra tbsp flour to compensate. For a nutty boost, swap half the peanut butter for almond butter. The baking soda is non-negotiable—it's what gives these cookies that signature lift. If you've got double-acting baking powder, use 0.25 tsp instead.

Store cookies in an airtight container with parchment between layers—they stay fresh for 5-6 days. For longer storage, freeze dough balls on a tray, then transfer to a bag. Thaw 30 minutes before baking. These cookies reheat beautifully—10 seconds in the microwave brings back that fresh-from-oven warmth. Double the recipe? They freeze perfectly for 3 months. The aroma alone will have your kitchen smelling like a bakery.

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

Here's how to make rich, chewy peanut butter cookies using just butter—no shortcuts needed.

In a large mixing bowl, combine the 0.5 cup unsalted butter and 1 cup creamy peanut butter. Beat with an electric mixer on medium speed for 3-4 minutes until the mixture is smooth and lightened in color. You'll see it nearly double in volume as air is incorporated—this is what creates that classic chewy texture.

I like to use room-temperature butter here because it blends more evenly with the peanut butter. If your butter is too cold, the mixture will look streaky. If it's too soft, the cookies might spread too much. Press the butter between two sheets of wax paper and let it sit at room temperature for 20-30 minutes before starting if it's straight from the fridge.

Gradually add the 0.75 cup light brown sugar and 0.25 cup granulated sugar to the peanut butter mixture. Beat on medium speed for another 2-3 minutes until the sugars are fully incorporated and the mixture becomes even lighter in color. This step ensures the sugars dissolve completely, preventing grainy cookies.

Add the 1 tsp pure vanilla extract and mix for 30 seconds until fully combined. The vanilla will mellow out the peanut flavor slightly while adding depth. Here's the thing—don't rush this mixing. The goal is to create tiny air pockets that will expand in the oven, giving you those classic thick, chewy cookies.

Add the 2 whole large eggs, one at a time, mixing on low speed for 15 seconds after each addition until fully incorporated. Then, in a separate bowl, whisk together the 1.5 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.

Stop mixing as soon as the flour disappears—overmixing develops gluten, which makes cookies tough instead of chewy. Fold in the 1 cup chocolate chips and 0.5 cup chopped peanuts by hand using a rubber spatula. Make sure they're evenly distributed throughout the dough. The dough should be thick and sticky but manageable.

Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes (I prefer 1 hour or even overnight). Chilling the dough is crucial—it prevents excessive spreading in the oven and allows the flavors to meld. The longer you chill, the better the texture, but even 30 minutes makes a noticeable difference.

Here's a pro tip: if you're short on time, place the dough in the freezer for 15-20 minutes instead. Just make sure the dough is cold and firm before scooping. Cold dough holds its shape better, giving you those classic thick, chewy cookies with crisp edges.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the chilled dough into 1.5-tablespoon-sized balls (about 1 inch in diameter) and place them 2 inches apart on the prepared sheets. The dough will be sticky, so wet your fingers slightly to help shape the balls.

Bake for 11-13 minutes until the edges are golden brown but the centers still look slightly underdone. 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. The centers should be soft and slightly gooey—this is what makes these cookies irresistible!

Dietary considerations for betty crocker peanut butter cookie recipe without shortening

Gluten-Free Adaptation

For a gluten-free version, swap the 1.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill or King Arthur. Add 1 extra tablespoon of xanthan gum to mimic the chewiness of gluten.

Chill the dough for 1 extra hour to prevent spreading. These cookies will be slightly denser but still packed with peanut butter flavor. 🥜

Dairy-Free Swaps

Replace the 0.5 cup unsalted butter with 0.5 cup dairy-free margarine like Earth Balance or Miyoko's Creamery vegan butter. For a nut-free option, use 0.5 cup coconut oil (solid at room temperature) instead.

The texture stays chewy, though coconut oil adds a subtle coconut note. Always use room-temperature substitutes for best results.

Lower Sugar Options

Reduce the 0.75 cup brown sugar to 0.5 cup and replace the 0.25 cup granulated sugar with 0.25 cup monk fruit sweetener or 0.25 cup erythritol. The cookies will be slightly less sweet but still rich.

Add 1 extra teaspoon vanilla extract to compensate for the reduced sugar. These work well with dark chocolate chips for extra depth.

Nut-Free Version

Skip the 0.5 cup chopped peanuts and use 1 extra cup chocolate chips instead. For crunch, fold in 0.5 cup crushed pretzels or 0.5 cup mini marshmallows (they'll puff up slightly during baking).

The dough may be slightly less sticky, so add 1 extra tablespoon milk if needed. These cookies still deliver that classic peanut butter flavor without any nuts.

Vegan Adaptations

Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) instead of regular eggs. Replace the butter with 0.5 cup vegan butter or 0.5 cup coconut oil.

For the peanut butter, choose a 100% natural, no-sugar-added brand like Crazy Richard's. These cookies hold together well and still bake up with that signature chewiness. 🌱

Allergen-Friendly Tips

Always check labels—some peanut butters contain trace dairy or soy. For soy-free cookies, use a soy-free peanut butter like Crazy Richard's. If you're avoiding eggs, the flax egg substitution works perfectly.

Store allergen-free cookies in separate airtight containers to prevent cross-contamination. These adaptations keep the recipe inclusive without sacrificing flavor or texture.

Frequently asked questions