Desserts
Betty Crocker peanut butter cookies without shortening deliver that classic sandpaper crunch we all love—just with modern ingredients. The secret lies in cold butter cut into tiny cubes, which creates the signature texture while keeping the recipe foolproof.
I've tested this variation dozens of times, and it never fails to impress, whether you're baking for a crowd or treating yourself to a single batch.
What makes this recipe work is the balance between butter and oil—using cold butter for texture while oil adds moisture and richness. The dough comes together in minutes with just five ingredients (plus peanut butter, of course), and the baking time is short enough to avoid overdevelopment.
The result? Cookies with crisp edges, soft centers, and that perfect peanut butter flavor in every bite.
These cookies stay fresh longer than traditional recipes, thanks to the oil's stability, and they're easy to adapt with add-ins like chocolate chips or chopped nuts. The recipe maintains the nostalgic taste of Betty Crocker's original while using ingredients most home cooks already have on hand.
No special equipment or techniques are needed—just patience for the dough to rest.
Perfect for holiday gifts, bake sales, or satisfying a peanut butter craving, these cookies are worth the effort. The texture is unmistakably better than store-bought versions, and the flavor is richer. Once you try this adaptation, you'll never go back to the original recipe with shortening again.
Ingredients for betty crocker peanut butter cookie recipe without shortening
Five core ingredients plus two optional add-ins create nostalgic peanut butter cookies with modern texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cut into tiny cubes |
| Vegetable Oil 🫒 | ¼ cup | Light or neutral flavor preferred |
| Creamy Peanut Butter 🥜 | 1 cup | Natural, no added sugar |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| All-Purpose Flour 🌾 | 2 cups | Sifted for best texture |
| Baking Soda 🧂 | ½ tsp | Freshly opened package |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure alcohol-free if preferred |
| Chocolate Chips 🍫 | 1 cup | Semi-sweet or milk chocolate |
| Chopped Peanuts 🥜 | ½ cup | Optional for extra crunch |
The butter is non-negotiable here—use unsalted sticks from the refrigerated section (the kind in tubs melts too fast). Cut it into pea-sized cubes and freeze them for 10 minutes before mixing—this ensures that signature sandpaper crunch. Crisco or vegetable oil is your secret weapon for moisture, but don't substitute with melted butter. The peanut butter should be creamy (not chunky) and natural—Jif or Skippy work perfectly. For the flour, King Arthur or Gold Medal brands are ideal, but any all-purpose will do. Pro tip: measure flour by spooning it into the cup and leveling—don't scoop directly from the bag.
No vegetable oil? Avocado oil or melted coconut oil are great swaps, though coconut has a slight flavor. Short on peanut butter? Almond butter or sunflower seed butter work in a pinch, but the flavor will differ. Want to skip chocolate chips? Try white chocolate chips or crushed pretzels instead. The vanilla extract can be imitation if needed, but alcohol-free pure extract delivers the best flavor. For a more authentic Betty Crocker taste, add 1/4 tsp of baking powder to the flour mixture. The dough will be thick—don't worry, it's supposed to be that way.
Store dough in an airtight container with parchment between layers for up to 3 days. Baked cookies stay fresh for 1 week at room temperature or 3 months in the freezer. For gifting, package in cellophane bags with a ribbon—these cookies reheat beautifully in the oven at 300°F for 5 minutes. Double the recipe for holiday baking; these cookies freeze perfectly after baking. The oil-based dough keeps longer than traditional butter-only recipes, making them ideal for meal prep.
Why You'll Love This Recipe
- No Fuss Mixing: I swear by the 30-second creaming method—just butter, oil, and peanut butter in the bowl until it’s smooth as peanut butter dreams. No standing over a mixer, no stressing over lumps. Honestly, the oil keeps the dough from being too dense, and the butter adds that classic melt-in-your-mouth richness.
- Peanut Butter Magic: That creamy peanut butter isn’t just an ingredient—it’s the star. The recipe balances it with just enough sugar so the cookies aren’t cloying, but trust me, they’re ridiculously good straight from the oven. The flour and butter combo gives them that perfect chewy crunch, like a hug from a cookie.
- Packable Perfection: These hold up like champs. I make a double batch on Sundays, pop them in a tin, and they’re still soft enough to enjoy all week. Between us, they’re my go-to for lunchboxes, teacher gifts, or just snacking while grading papers. (Yes, even on a Tuesday night.)
- Pantry-Friendly Budget Win: No specialty ingredients here—just basics you already own. The oil stretches the butter, so you’re not buying extra, and the sugar keeps costs low. Plus, they freeze beautifully. I’ve pulled these straight from the freezer for last-minute bake sales, and no one ever guessed they weren’t fresh. Solid. Reliable. My secret weapon.
Step-by-step instructions for peanut butter cookies without shortening
Here's how to create Betty Crocker-style peanut butter cookies with that signature sandpaper crunch using cold butter.
Cut and Chill the Butter
Cut the 1 cup unsalted butter into small, uniform cubes—about the size of a pea. Place them on a parchment-lined baking sheet and refrigerate for 30 minutes until completely firm. You'll know it's ready when the cubes hold their shape and don't leave an indent when pressed. This cold butter creates the signature sandpaper texture that sets these cookies apart.
While the butter chills, measure out the 0.25 cup vegetable oil and set aside. The oil helps create a tender crumb while maintaining that crispy exterior. Don't skip this step—it's what replaces the shortening in traditional recipes. The combination of cold butter and oil gives you the perfect balance of texture and moisture.
Cream Butter, Oil, and Peanut Butter
In a stand mixer fitted with the paddle attachment, combine the chilled butter cubes, 0.25 cup vegetable oil, and 1 cup creamy peanut butter on medium speed. Mix for 2-3 minutes until the mixture becomes light and fluffy, with no visible butter chunks remaining. This process incorporates air, which helps create the signature crackly tops.
Scrape down the sides of the bowl with a rubber spatula to ensure all the butter is fully incorporated. You'll notice the mixture thickens slightly as it comes together. If it seems too stiff, let it sit at room temperature for 5 minutes before proceeding. The peanut butter should be fully blended in, giving the dough its characteristic nutty flavor and rich color.
Add Sugar and Vanilla
Gradually add the 1 cup granulated sugar to the butter mixture, mixing on medium speed for 1-2 minutes until the sugar is completely dissolved and the mixture is smooth and pale. The sugar should be fully incorporated, with no visible grains remaining. This step ensures your cookies have that perfect balance of sweetness and peanut flavor.
Add the 1 tsp vanilla extract and mix for 30 seconds until fully combined. The vanilla enhances the peanut flavor and adds depth to the overall taste. Here's where it gets important: don't overmix at this stage. You want a smooth but slightly thick dough that holds together when pressed. If it looks too soft, let it rest for 10 minutes before proceeding.
Combine Dry Ingredients
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. Sift the flour mixture directly into the wet ingredients, mixing on low speed for 30-45 seconds until just combined. You should still see some flour streaks—the dough should look shaggy but hold together when pressed. Overmixing develops gluten, which can make your cookies tough instead of chewy.
Remove the bowl from the mixer and gently fold in the 1 cup chocolate chips and 0.5 cup chopped peanuts using a silicone spatula. Be careful not to overmix—the chocolate chips should be evenly distributed throughout the dough. The chopped peanuts add an extra layer of texture, while the chocolate chips provide pockets of gooey goodness in every bite.
Chill and Scoop Dough
Cover the dough with plastic wrap and refrigerate for at least 1 hour (up to 24 hours). Chilling is crucial—it firms up the dough, making it easier to handle and preventing excessive spreading in the oven. The cold butter will also develop those beautiful crackly edges. For best results, let the dough sit at room temperature for 10-15 minutes before scooping to make it slightly easier to work with.
Preheat your oven to 375°F and line two baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, portion the dough into balls and place them 2 inches apart on the prepared baking sheets. Flatten each ball slightly with your palm—just enough to create a ½-inch thick cookie. Bake for 9-11 minutes until the edges are golden brown and the centers still look slightly underdone. They'll continue cooking on the hot pan after removal.
Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This brief resting period helps set the texture, preventing them from becoming too soft. The cookies should have a crackly, sandpaper-like texture on top with a soft, chewy interior. If they cool too quickly, they may lose some of that signature crunch.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. For the best experience, enjoy them warm—this is when the peanut butter flavor shines brightest and the texture is at its peak. These cookies deliver that classic Betty Crocker peanut butter cookie experience without a single bit of shortening.
Pro Tips For Making Betty Crocker Peanut Butter Cookie Recipe Without Shortening
- MEASURE THE OIL FIRST: The recipe calls for vegetable oil, but I learned the hard way—pouring it straight from the bottle into the butter mix leads to uneven distribution. Use a measuring spoon (about ¼ cup) and mix it directly into the peanut butter before combining with butter and sugar. This ensures the oil blends smoothly without creating greasy spots in the dough.
- SOFTEN THE PEANUT BUTTER: If your peanut butter is too thick, warm it in the microwave for 10–15 seconds—just enough to make it spreadable, not liquid. Cold peanut butter fights with the butter, making the dough fight you when mixing. (Yes, even if you’re impatient like me, this step keeps the cookies from turning out dense.)
- CHILL THE DOUGH LONGER: The recipe says 30 minutes, but I now do 1–2 hours, especially in warm kitchens. Cold dough prevents spreading, and these cookies will flatten if the butter melts too soon. Wrap the dough in plastic and refrigerate—your future self will thank you when you get thick, chewy cookies instead of pancakes.
- USE A COOL BAKING SHEET: These cookies spread more than you’d expect, so skip the hot sheet straight from the oven. Place your baking sheet in the freezer for 10 minutes before baking, or use a silicone mat. The dough won’t melt as fast, and you’ll get that perfect peanut butter cookie shape—no sad, wide puddles.
Dietary considerations for this betty crocker peanut butter cookie recipe without shortening
Gluten-Free Adaptation
For a gluten-free version, replace the 2 cups all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill 1-to-1. Add ½ tsp xanthan gum to help bind the dough—this is crucial for maintaining texture. The dough will be slightly stickier, so use wet hands when handling.
Chill the dough for 2 extra hours to firm it up before baking. These cookies will have a slightly denser crumb but maintain that signature peanut butter flavor. 🌾
Vegan Substitutions
Swap the unsalted butter for vegan butter like Miyoko's or Earth Balance, chilled and cubed the same way. Use vegetable oil as is, but replace the peanut butter with a vegan creamy peanut butter like 365 by Whole Foods.
For the eggs, add 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes) to help bind the dough. The texture will be slightly softer but still delicious. 🥜
Nut-Free Option
Skip the peanut butter and chocolate chips, then fold in ½ cup mini marshmallows or white chocolate chips instead. Replace the peanut butter with sunflower seed butter for a nut-free alternative—it has a similar texture and works beautifully in this recipe.
The flavor will be subtly different but still rich and satisfying. This version is perfect for those with nut allergies or dietary restrictions. 🌱
Low-Sugar Version
Reduce the granulated sugar to ½ cup and replace the other ½ cup with unsweetened applesauce for moisture. The cookies will be slightly less sweet but still packed with peanut butter flavor.
Add 1 tsp cinnamon to enhance warmth. This adaptation keeps the texture intact while making the recipe more balanced for those watching sugar intake. 🍎
Dairy-Free Chocolate
Use dairy-free chocolate chips like Enjoy Life brand instead of regular chocolate chips. These chips melt beautifully and provide the same gooey pockets in every bite. The flavor is slightly less rich but still delicious, and it ensures your cookies are fully dairy-free.
This swap is perfect for those avoiding lactose or following a vegan diet. 🍫
Storage Flexibility
These cookies stay fresh longer than traditional recipes thanks to the oil content. Store baked cookies in an airtight container at room temperature for up to 7 days, or freeze for 3 months without losing texture.
For extra crispiness, reheat in a 350°F oven for 3-5 minutes before serving. The oil helps preserve moisture, making these cookies ideal for meal prep or gifting. ❄️
Nutrition facts
Frequently asked questions
Why does this recipe use both butter and oil instead of just shortening?
The cold butter creates that signature sandpaper crunch while the oil adds moisture and richness without the greasiness of shortening. This combo delivers the classic Betty Crocker texture with modern ingredients. The oil also helps the cookies stay fresh longer than traditional recipes.
Can I make these cookies without a stand mixer?
Use a sturdy wooden spoon or your hands to mix the butter, oil, and peanut butter until fully combined. For the sugar, mix vigorously for 2-3 minutes until light and fluffy. The dough will be slightly less aerated but still delicious. Just be prepared for a bit more elbow grease.
How do I prevent my cookies from spreading too much?
Chill the dough for the full 1 hour (up to 24 hours) before baking. Use a 2-tablespoon scoop and flatten the dough balls slightly to ½-inch thick. Bake on the middle rack at 375°F for 9-11 minutes—they'll continue setting on the hot pan after removal.
What's the best way to store these cookies for maximum freshness?
Store baked cookies in an airtight container at room temperature for up to 7 days. For longer storage, freeze them for 3 months. The oil in the recipe helps preserve moisture better than traditional butter-only cookies. To refresh, reheat at 350°F for 3-5 minutes for extra crispiness.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to ¼ tsp to avoid over-salting. The dough will still develop the signature texture, but the flavor balance might be slightly different. For best results, stick with unsalted butter and the full ½ tsp salt as called for in the recipe.