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

This Betty Crocker peanut butter cookie recipe without shortening delivers the same rich, crunchy magic—just swap in butter and tweak a few key steps. The secret lies in using melted butter instead of shortening, which creates that signature crispy edge and tender center without compromising texture.

After years of testing variations, I’ve perfected a method that delivers the same nostalgic flavor with a modern twist.

The beauty of this recipe is its simplicity: 5 ingredients and 15 minutes of prep yield cookies that rival the classic version. By substituting butter for shortening, we maintain the cookie’s signature melt-in-your-mouth softness while achieving a satisfying crunch.

The key is letting the dough rest—this step ensures even baking and prevents cracking, a common pitfall when skipping shortening.

What you’ll end up with is a batch of golden-brown, peanut-buttery cookies with crisp edges and a chewy center, all without a trace of shortening. The aroma alone will have your kitchen smelling like a bakery, and the flavor—rich, nutty, and just sweet enough—will have everyone asking for the recipe.

Perfect for holidays, potlucks, or a cozy weeknight treat.

Ready to bake? Here’s everything you need to make these foolproof cookies that taste like a classic but bake like a modern masterpiece. Let’s get started!

Ingredients for betty crocker peanut butter cookie recipe without shortening

Five simple ingredients, one magical butter swap—same nostalgic flavor, better texture.

The butter makes all the difference here. Use unsalted butter—the salt content in salted can throw off the delicate balance of sweet and nutty. Melt it and let it cool slightly before mixing; room temperature butter creates pockets of steam that make the cookies spread too much. I grab my butter from Whole Foods or Trader Joe's—their European-style butter has a higher fat content that gives these cookies that perfect chewy center. For peanut butter, natural creamy (like Jif or Skippy) works best—just stir it well if it's separated. If you're feeling fancy, Crisco All-Vegetable Shortening is the closest you'll get to the original, but we're skipping it here for a lighter, flakier cookie.

No peanut butter? Almond butter or sunflower seed butter works in a pinch, though the flavor will differ. Running short on vanilla? Almond extract at half the amount adds depth without overpowering. For the sugar, light brown sugar gives a caramel note that dark brown sugar can't match, but if that's all you've got, it'll still taste amazing. The flour is non-negotiable—King Arthur or Gold Medal are my go-tos for consistent results. If you're gluten-free, swap in a 1:1 gluten-free flour blend, but expect slightly denser cookies. The baking soda is crucial—don't confuse it with baking powder. And if you're feeling extra, toasted chopped peanuts add a delightful crunch that takes these from good to great.

This dough needs a 30-minute rest in the fridge—don't skip it. It prevents cracking and ensures even baking. Store dough in an airtight container for up to 3 days or freeze for 3 months. Baked cookies keep at room temperature for 5 days in a sealed container, though they won't last that long. For holidays, bake ahead and freeze on a tray before transferring to bags—this prevents them from turning into hockey pucks. Reheat in a 350°F oven for 3-5 minutes to revive that bakery-fresh aroma.

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

Here's how to make these rich, crunchy cookies with just butter—no shortcuts, no shortcutting.

Place the 1 cup unsalted butter in a microwave-safe bowl and melt it in 30-second bursts on high power, stirring between each interval. You want it completely melted but not hot—just warm enough to blend smoothly. Let it cool for 5 minutes until it reaches a temperature where you can comfortably touch it without burning your fingers.

This cooling step is crucial. If the butter is too hot when mixed with the peanut butter, it can cause the peanut butter to separate, leading to greasy cookies instead of the rich, cohesive dough you're after. The butter should be soft but not liquid—think slightly thicker than room temperature.

In a large mixing bowl, add the 1 cup creamy peanut butter and the 0.75 cup granulated sugar. Using a sturdy wooden spoon or silicone spatula, stir until the mixture is completely smooth and free of any lumps. This ensures an even distribution of peanut butter throughout the dough, which is key for that classic peanut butter cookie flavor in every bite.

Next, pour in the melted and cooled butter. Add the 1 teaspoon vanilla extract and the 0.5 teaspoon salt. Mix vigorously for 1-2 minutes until everything is fully incorporated and the mixture is homogeneous. The dough should be thick but pourable—if it looks too stiff, you can gently warm it for 10 seconds to loosen it up.

In a separate bowl, whisk together the 1.5 cups all-purpose flour and the 0.5 teaspoon baking soda. Sift the flour mixture directly into the wet ingredients, then gently fold it in using a spatula. Be careful not to overmix—just combine until the flour is no longer visible. Overmixing develops gluten, which can make the cookies tough instead of chewy.

Once the dry ingredients are incorporated, fold in the 0.5 cup chopped peanuts (if using) until evenly distributed. The dough will be thick and sticky, but that's exactly what you want. If you're worried about it being too sticky to handle, you can refrigerate it for 10-15 minutes to firm it up slightly. This step ensures the peanuts are evenly dispersed, giving you that satisfying crunch in every bite.

Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour. This chilling step is non-negotiable—it allows the flour to fully hydrate, prevents excessive spreading in the oven, and ensures a thicker, chewier cookie. The dough should firm up enough to hold its shape when scooped, but it will still be soft and slightly sticky.

While the dough chills, preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. The chilled dough is easier to handle and will give you those perfect, thick cookies with crisp edges and a soft center.

Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. They won't spread much, so you can place them a bit closer together if you prefer a thicker cookie. Bake for 10-12 minutes until the edges are golden brown and the tops look slightly cracked.

Here's the thing—these cookies are done when they look just slightly underbaked in the center. They'll continue cooking as they cool on the baking sheet. Let them rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely. The result should be a cookie with a crisp exterior, a soft interior, and that irresistible peanut butter flavor infused throughout.

Dietary considerations for this dish

Gluten-Free Adaptation

Swap the all-purpose flour for a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure or Bob’s Red Mill. These blends include xanthan gum, which mimics gluten’s structure—no extra additives needed.

For best results, chill the dough for 30 minutes extra to help it hold shape. Expect slightly denser cookies, but the peanut butter flavor still shines. 🌾

Vegan Substitutions

Replace the butter with ½ cup coconut oil (melted and cooled) or vegan butter like Miyoko’s. Use vegan creamy peanut butter (check for added oils) and ensure your vanilla extract is alcohol-free.

The baking soda remains the same, but swap regular salt for Diamond Crystal kosher salt (vegan-friendly). These tweaks keep the cookies chewy and rich without dairy.

Nut-Free Option

Skip the chopped peanuts entirely or replace them with toasted pumpkin seeds or sunflower seeds for a seed-based crunch. For extra flavor, add ½ teaspoon cinnamon or ¼ teaspoon cardamom to the dough. The texture stays the same—just swap the nutty crunch for something equally satisfying. 🌰

Sugar-Free Version

Use ½ cup granulated erythritol or monk fruit sweetener (like Lakanto) to replace the sugar. These alternatives caramelize beautifully and won’t spike blood sugar. Reduce the sweetener by 20% if your brand is particularly potent.

The cookies will still have that classic peanut butter taste—just with a lighter hand on sweetness. 🍯

Lower Fat Adjustments

For a lighter cookie, replace ¼ cup of the butter with ¼ cup unsweetened applesauce. This keeps the dough workable while reducing fat by 20%. The texture becomes slightly cakey but still chewy.

Pair with a sprinkle of flaky sea salt on top for a gourmet touch. Balance is key—don’t exceed this substitution or the cookies may spread too much. ⚖️

Allergen-Friendly Notes

Always double-check labels: peanut butter must be processed in a nut-free facility if you’re avoiding cross-contamination. For soy-free cookies, use certified gluten-free oats if your flour blend includes them.

If dairy-free is critical, ensure your vanilla extract and baking soda are also free of milk derivatives. Small swaps make these cookies safe for almost everyone. 💛

Frequently asked questions