Puffy Vanilla and Peanut Butter Chip Cookies

Our mom always makes the fluffiest, most delicious cookies around.  Every now and then I’ll make a good batch where they don’t fall too flat, but this recipe seems to be fool proof!
They are puffy and delicious!

Puffy Vanilla and Peanut Butter Chip Cookies Recipe:

1/2 cup Crisco (or vegetable shortening)
1/2 cup white sugar
1/4 cup light brown sugar, packed
1 large egg
1 tablespoon water
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
pinch salt, optional
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
3/4 cup peanut butter chips

Preheat oven to 375 F and line two cookie sheets with Silpat liners, parchment paper, or spray with cooking spray. In a large mixing bowl, beat together Crisco, sugars, egg, water, and vanilla, until batter is creamy. Add the cinnamon, salt, baking soda, flour and mix until just combined. Fold in peanut butter chips by hand. Cover and refrigerate dough for 30 minutes or freeze for 15 if you’re rushed. Do not skip chilling the dough if you want puffy cookies because cold dough results in puffier cookies.
Using a cookie scoop, form 1 inch balls (or roll balls by hand) and place on prepared cookie sheets, allowing for adequate spacing (these cookies do not spread much, but like all cookies, they spread some; and the colder the dough, the less they will spread). Bake for 8-10 minutes or until barely brown. Remove cookies from oven when they look slightly under-baked and allow cookies to cool and firm up on cookie sheets for at least 5 minutes before moving to cooling racks. Store cookies in an airtight container on the counter top or freeze for up to 3 months.

(Recipe from Averie Cooks)

This post is sponsored by:
(Independent Consultant Kate Ettensohn)


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  1. says

    You ladies had me at peanut butter! These look so delicious, I can’t wait to try them! I love this blog, it makes me wish I had more sisters! I feel slightly obsessed, I search your recipes just about constantly.

    I am for sure subscribing (I’m not sure why I haven’t yet with as often as Pinterest brings me here). I look forward to getting updates on your latest posts! Keep it up, girls! :)

    I recently started my own baking/cooking blog and would love for you to follow. Always happy to make new bloggie friends! :)


  2. says

    I made these up last night, put them in a plastic food storage container in the fridge overnight, and baked them up just now. My three boys love them. :) Thanks!

    If anyone is diabetic here, like my oldest son, they are 16.9 carbs each in my 23 cookie batch.

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