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

This Betty Crocker peanut butter cookie recipe without shortening swaps out the traditional fat for butter, delivering cookies that stay rich, crisp-edged, and bursting with nutty goodness. This version delivers the same nostalgic taste without compromising texture, and it only takes 15 minutes of active prep.

I’ve tested this recipe countless times in home kitchens, and the butter substitution makes all the difference in achieving that perfect balance of chewy centers and crisp edges.

The key to these cookies lies in the right ratio of ingredients: creamy peanut butter, melted butter, and just enough sugar to hold everything together. Unlike traditional recipes, this version skips shortening entirely, using butter instead for a lighter yet still satisfying texture.

The dough comes together in minutes, and with a 350°F oven and 10-12 minutes of baking, you’ll have golden, crackly cookies that taste like a childhood favorite—just better.

What makes this recipe stand out is how foolproof it is. The dough is simple to mix, and the baking time is consistent, so you won’t end up with overcooked or underbaked cookies.

Each bite offers that perfect mix of peanut butter richness and buttery crunch, making them ideal for sharing or stashing in an airtight container for up to a week. Trust me, once you try these, you’ll never go back to the original recipe.

These cookies are perfect for holiday gatherings, potlucks, or just a cozy weeknight treat. The substitution of butter for shortening doesn’t just make them healthier—it enhances the flavor and texture in ways you’ll notice right away. Let’s get baking!

Ingredients for betty crocker peanut butter cookie recipe without shortening

Buttery richness meets classic peanut butter flavor—just 10 ingredients, no shortcuts.

The peanut butter is non-negotiable here. Natural, unsweetened is ideal—it keeps the cookies from tasting overly sweet, and the oil content mimics the texture of shortening. Jif Natural or Smucker's are my go-tos, but any brand with no added sugar works. The butter? Unsalted, room temperature is key—it emulsifies better with the peanut butter. If you're using salted butter, reduce the salt in the recipe by half. For the sugars, light brown sugar adds subtle moisture, while white sugar keeps the edges crisp. Don’t skimp on the vanilla—pure extract, not imitation—it’s the secret to that nostalgic Betty Crocker taste.

No creamy peanut butter? Crunchy works in a pinch, but the texture will be slightly different. Short on butter? Applesauce at half the amount keeps things lighter, though the flavor won’t be identical. The flour matters too—spoon it into the cup for accuracy, don’t scoop. For the peanuts, chop your own if you can—store-bought often has stale bits. If you’re avoiding gluten, swap the all-purpose flour for a 1:1 gluten-free blend, but add an extra tablespoon to account for dryness. The baking soda and salt are simple, but Diamond Crystal kosher salt is a must—it dissolves better and tastes fresher.

This dough is best used fresh, but it keeps for up to 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze portions for up to 3 months—just thaw in the fridge overnight. The cookies reheat beautifully: 30 seconds in the microwave restores that fresh-from-the-oven crunch. Store in an airtight container with parchment paper between layers to keep them soft. And here’s a pro tip: Press the dough balls slightly flatter before baking—they’ll spread less, giving you those classic thick cookies.

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

Here's how to create rich, crunchy peanut butter cookies using just butter—no shortening needed!

In a medium saucepan over low heat, melt the 0.5 cup unsalted butter until completely liquid. Remove from heat and let cool for 5 minutes—it should be warm but not hot to the touch. This prevents scrambling the eggs later.

In a large mixing bowl, combine the melted butter with the 1 cup creamy peanut butter, 0.5 cup granulated sugar, and 0.5 cup packed brown sugar. Whisk until completely smooth—you should see a rich, peanut-buttery paste. The sugars will help create that signature chewy texture while the peanut butter adds deep flavor.

Crack the 1 whole large egg into the peanut butter mixture and whisk vigorously for 1 minute until fully incorporated. The egg provides structure and moisture, binding all the ingredients together. Add the 1 teaspoon vanilla extract and mix for another 30 seconds—this step ensures the vanilla flavor is evenly distributed throughout the dough.

Here's the thing—don't overmix. You want a thick, cohesive batter that's slightly sticky but still workable. If it looks too thin, let it sit for 5 minutes while you prepare the dry ingredients. This resting period helps the flour absorb properly later.

In a separate bowl, whisk together the 1.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon diamond crystal kosher salt. Sift the mixture directly into the peanut butter mixture to prevent lumps. Using a silicone spatula, gently fold everything together until just combined—you should still see some flour streaks. Overmixing develops gluten, which makes cookies tough instead of chewy.

Fold in the 0.5 cup chopped peanuts last, reserving a few for garnish if desired. The peanuts add delightful crunch and texture contrast. The dough will be thick and sticky—this is normal and actually what we want for that classic peanut butter cookie texture.

Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This chilling step is absolutely critical. It allows the flour to hydrate fully and prevents excessive spreading when baking. The dough should firm up noticeably—you'll be able to handle it without sticking to your fingers.

I know it's tempting to skip this step, but trust me—chilled dough yields cookies with crisp edges and soft centers. If you're short on time, place the dough in the freezer for 30 minutes instead, but the refrigerator method gives the best results.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop the dough onto the prepared sheets, spacing them 2 inches apart. They won't spread much, so you can place them closer together than you might with other cookie recipes.

Bake for 12-14 minutes until the edges are golden brown but the centers still look slightly underdone. The cookies should pull away cleanly from the parchment paper when gently lifted with a spatula. Don't overbake—they'll continue cooking on the hot pan after removal.

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. They'll firm up as they cool, developing that perfect chewy texture. Serve warm for maximum peanut butter flavor impact, or store in an airtight container for up to 5 days—if they last that long!

Dietary considerations for betty crocker peanut butter cookie recipe without shortening

Gluten-Free Adaptation

For a gluten-free version, replace 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 an extra 1 tablespoon of the blend to account for dryness—gluten-free flours absorb more liquid.

Chill the dough for 2 extra hours to prevent spreading. I’ve tested this with Bob’s Red Mill Gluten-Free 1-to-1 Flour, and while the texture is slightly crumbly, the peanut butter flavor remains rich and satisfying. 🌾

Vegan Substitutions

Skip the egg entirely and replace it with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes to thicken. For the butter, use 0.5 cup refined coconut oil (melted) or vegan butter like Earth Balance.

The texture will be slightly denser, but the flavor stays true to the original. I’ve made these with Miyoko’s Creamery vegan butter, and they hold up beautifully in the oven. 🥜

Lower Sugar Options

Reduce the granulated sugar to 0.35 cup and the brown sugar to 0.35 cup for a lighter option. Add 1 tablespoon honey or maple syrup to maintain moisture without extra sweetness.

The cookies will still be rich but slightly less indulgent. I’ve found that local raw honey adds a subtle floral note that pairs perfectly with peanut butter. 🍯

Nut-Free Version

Omit the chopped peanuts entirely and replace them with 0.5 cup mini chocolate chips or chopped dried cranberries for texture. The dough remains the same, but the flavor shifts slightly—more chocolatey or tart, depending on your choice.

I’ve used Enjoy Life chocolate chips (allergy-friendly) with great success. The cookies still hold their shape and deliver that signature chewy bite. 🍫

Dairy-Free Adjustments

Use 0.5 cup dairy-free margarine (like Earth Balance) instead of butter, and ensure your peanut butter is labeled dairy-free. The texture stays close to the original, though it may lack a bit of richness.

I’ve tested this with Country Crock Plant Butter, and while it’s not identical, it’s a solid swap for those avoiding dairy. 🧈

Allergen-Friendly Notes

Always check labels on peanut butter, chocolate chips, and other mix-ins for hidden allergens. For a completely safe option, use SunButter (sunflower seed butter) instead of peanut butter—it mimics the texture and flavor while being nut-free.

The dough remains the same, but the final product will have a slightly different profile. I’ve made these with SunButter Classic, and they’re a hit with kids and allergy-conscious friends. 🌻

Frequently asked questions