Something about the aroma of freshly baked peanut butter cookies instantly makes your house feel cozy and nostalgic. These cookies aren’t your typical peanut butter cookies; they’re big, exquisitely golden, and crisp on the edges, yet they still melt in your mouth with each bite. Peggi, a baking queen and close friend, is the source of this recipe; her cookies are legendary in our group. I promise that in the more than 30 years that she has been making these, they have never kept in a cookie jar for longer than a day.

The combination of these cookies’ enormous size and their irresistibly light, crispy texture is what makes them so unique. Crumbled, nutty, and just sweet enough to satisfy your craving for comfort food, these cookies are the kind you eat with both hands. It has all of peanut butter’s rich, roasted flavor without being as heavy as you might think. This will transport you back to the days of classic peanut butter cookies made in bakeries..

Why Do I Love This Recipe?

Because it strikes the perfect balance — crispy but soft-melting, big but never overwhelming. It reminds me of summers at my grandma’s, when the cookie tin was always full and the kitchen always smelled like roasted peanuts and sugar.

Serving Suggestions

Serve these cookies slightly warm with a tall glass of cold milk or a cup of hot coffee. They also make a fantastic base for homemade ice cream sandwiches — just add a scoop of vanilla or chocolate between two cookies and freeze until set!

Storage & Freezing

Keep them in an airtight container at room temperature for up to 5 days — though they likely won’t last that long! For freezing, let them cool completely and store in a freezer-safe bag for up to 2 months. Reheat in the oven at 150°C (300°F) for a few minutes to restore crispiness.

Variations of the Recipe

Chocolate Drizzle: Add melted dark or milk chocolate on top after baking.
Crunchy Twist: Stir in chopped roasted peanuts for extra texture.
Salty-Sweet: Sprinkle with sea salt before baking for a gourmet feel.
Oatmeal Blend: Replace 1/4 cup flour with quick oats for a chewier variation.

Peggi’s Gigantic Melt-in-Your-Mouth Crispy Peanut Butter Cookies

These cookies aren’t your typical peanut butter cookies; they’re big, exquisitely golden, and crisp on the edges, yet they still melt in your mouth with each bite. Peggi, a baking queen and close friend, is the source of this recipe; her cookies are legendary in our group. I promise that in the more than 30 years that she has been making these, they have never kept in a cookie jar for longer than a day.

Print Recipe Pin Recipe

Course: Baking, Dessert, Snack, Treat

Cuisine: American

Ingredients Method

Ingredients

1 cup butter-flavored Crisco shortening
1 cup granulated sugar
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs beaten
1 cup Jif peanut butter feel free to add a bit extra if you like it rich
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt

Method

Preheat the oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.

Mix the wet ingredients:

In a large mixing bowl, cream together the butter-flavored Crisco shortening, granulated sugar, and brown sugar until smooth and creamy. Add the vanilla extract and beaten eggs, and mix well.

Add the peanut butter:

Stir in the peanut butter until fully incorporated and smooth.

Combine dry ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt.

Mix dry into wet:

Gradually add the dry ingredients to the peanut butter mixture, stirring until everything is just combined and a dough forms.

Shape the cookies:

Scoop large spoonfuls of dough (about 2 tablespoons each) and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.