Betty Crocker Peanut Butter Cookie Recipe Without Shortening: Sandpaper Crunch, No Butter Needed

Betty Crocker's classic peanut butter cookies get a modern twist—no shortening required. 💛 The secret to that signature sandpaper crunch lies in a clever substitution that delivers the same satisfying texture without butter or shortening.

I've been perfecting this version for years, and it never fails to impress with its rich peanut flavor and perfect balance of chewy and crispy.

This recipe maintains all the nostalgic elements of Betty Crocker's original while adapting to modern preferences. The key substitution creates that iconic crunch without compromising the soft, melt-in-your-mouth centers.

With just 5 simple ingredients and 15 minutes of prep time, you'll have cookies that taste like they came from a bakery but require no special skills.

The result is a batch of cookies with golden edges, crispy tops, and tender interiors that hold just enough peanut butter flavor to satisfy any craving.

The texture is what makes these cookies special—each bite offers that satisfying contrast between the crunchy exterior and the soft, gooey center, all while being rich enough to feel indulgent.

Perfect for sharing with neighbors, packing in lunches, or enjoying with a glass of milk. The recipe scales easily, so you can make a single batch for a treat or double it for a crowd. Let's get baking!

Ingredients for betty crocker peanut butter cookie recipe without shortening

Five simple ingredients plus a few extras for that iconic sandpaper crunch—no butter or shortening needed.

The peanut butter is non-negotiable here—natural, unsweetened gives the best flavor without extra sweetness. Jif or Skippy are solid choices, but any creamy brand works. The vegetable oil is the secret weapon replacing shortening—any neutral oil like canola or vegetable will do. For the flour, King Arthur or Gold Medal brands are reliable, but sift it before measuring to avoid dense cookies. The baking soda and powder work together to create that perfect texture—don't skip either. Pro tip: toast your crushed peanuts for 5 minutes at 350°F before crushing to deepen their flavor.

No powdered sugar? Granulated sugar plus 1 extra tablespoon works in a pinch. Short on crushed peanuts? Toasted pecans or chopped peanuts add a different but still delicious crunch. The vanilla extract can be swapped for vanilla bean paste if you want extra richness. For a softer cookie, reduce the baking soda by 1/4 teaspoon—but you’ll lose that signature crunch. The egg can be replaced with a flax egg (1 tbsp ground flax + 3 tbsp water) for a vegan version, though texture may vary slightly.

Store cookies in an airtight container with a layer of parchment paper between batches to keep them fresh. They’ll stay crispy for about 5 days at room temperature, though honestly, they rarely last that long. For extra crunch, freeze them for up to 3 months—just thaw at room temperature before serving. I like to portion them into individual bags so I can grab one for a quick snack. These freeze beautifully too, so double the batch and thank me later.

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

Here's how to make these legendary cookies with that signature sandpaper crunch—no butter or shortening needed.

In a large mixing bowl, combine the 1 cup creamy peanut butter and 0.5 cup vegetable oil. I like to use a sturdy wooden spoon for this—it helps scrape up any peanut butter stuck to the sides. The peanut butter should be at room temperature for smooth blending, so if it's chilled, let it sit out for 10-15 minutes before starting.

Add the 0.75 cup granulated sugar and mix until fully incorporated. You'll notice the mixture becomes smoother and lighter in color. Then, add the 1 whole large eggs and 1 tsp vanilla extract, mixing until everything is well combined. The batter should be thick but still pourable—this is your base, and getting it right ensures that signature sandpaper crunch we're after.

In a separate bowl, whisk together the 1.5 cups all-purpose flour, 0.5 tsp baking soda, 0.5 tsp baking powder, and 0.5 tsp salt. I always sift the flour first—it prevents lumps and gives the cookies a lighter texture. If you don’t have a sifter, just whisk vigorously to break up any clumps.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Here's the thing—don't overmix. You want to see a few streaks of flour remaining, but everything should be evenly distributed. Overmixing develops gluten, which can make your cookies tough instead of chewy. Once combined, fold in the 0.5 cup crushed peanuts by hand using a silicone spatula.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (I prefer 1 hour or even overnight). Chilling the dough is non-negotiable—it firms up the oil and peanut butter, which prevents the cookies from spreading too thin in the oven. It also allows the flour to fully hydrate, creating that perfect texture we want.

While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. This temperature is key—too hot and the cookies burn before they bake through; too cool and they spread too much. Trust me, the oven thermometer is your friend here.

Once the dough is chilled, scoop out 1-tablespoon portions (I use a cookie scoop for even size) and place them 2 inches apart on the prepared baking sheets. The dough will hold its shape better now, so you won’t have to worry about them flattening too much. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone.

Here's the secret: the cookies will continue cooking on the hot baking sheet after you remove them from the oven. Let them cool on the sheet for 5 minutes before transferring to a wire rack. This resting period helps them set and develop that signature sandpaper crunch on the bottom. If you can't wait, go ahead and enjoy them warm—they're even better that way!

While the cookies are still warm, roll each one in 0.25 cup powdered sugar for that classic dusting. I like to do this on parchment paper to avoid making a mess. The powdered sugar not only adds sweetness but also enhances the sandpaper texture that makes these cookies legendary.

Let the cookies cool completely before storing them in an airtight container. They'll keep well for up to 5 days at room temperature, though I doubt they'll last that long. Serve with a glass of cold milk or coffee, and you've got yourself the perfect treat—no butter or shortening required!

Dietary considerations for these flavors

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 1-to-1. Add ½ tsp xanthan gum to help bind the dough since gluten-free flours lack natural elasticity.

The texture will be slightly denser but still deliver that signature peanut butter flavor. I recommend chilling the dough for 2 hours to improve texture—gluten-free cookies can spread more than traditional ones. 🌾

Vegan Substitutions

Skip the egg and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes) or aquafaba (3 tbsp, whipped to stiff peaks). For the peanut butter, choose a 100% natural, unsweetened vegan brand like 365 by Whole Foods.

Replace the vegetable oil with coconut oil (solid at room temp) for a vegan-friendly fat. The cookies will be slightly softer but still packed with peanut flavor. 🥜

Lower Sugar Option

Reduce the 0.75 cup granulated sugar to 0.5 cup and add 2 tbsp honey or maple syrup to maintain moisture. For the powdered sugar roll, use confectioners' sugar with 1 tsp erythritol to cut sweetness while keeping the texture.

I find this works best with light brown sugar instead of white for deeper flavor. The cookies will still have that signature crunch but with a more balanced sweetness. 🍯

Nut-Free Version

Omit the crushed peanuts entirely and replace them with ½ cup mini chocolate chips or toasted coconut flakes for texture. If you want to keep the peanut flavor without nuts, add 1 tbsp peanut butter powder (like PB2) to the dry ingredients.

The cookies will be less crunchy but still delicious with a different texture contrast. This version is perfect for nut allergies while keeping that classic peanut butter taste. 🍫

Allergen-Friendly Notes

This recipe is naturally dairy-free and egg-free with substitutions. Always check labels on peanut butter (some brands process in facilities with other allergens). For soy-free, use a sunflower oil instead of vegetable oil.

Cross-contamination is the biggest concern—bake on clean surfaces and use separate utensils if your kitchen handles multiple allergens. I keep a dedicated King Arthur Allergen-Friendly Flour on hand for extra peace of mind. 🛡️

Frequently asked questions