| Total: | 27 min |
| Prep: | 15 min |
| Cook: | 12 min |
| Yield: | 4 dozen |
Ingredients
- Crisco® Butter Flavor No-Stick Cooking Spray
- 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
- or 1/2 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 3/4 cup Jif® Extra Crunchy Peanut Butter
- 1 cup sugar
- 1/2 cup Smucker’s® Simply Fruit® Orange Marmalade Spreadable Fruit
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups Pillsbury BEST® All Purpose Flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 cup butterscotch-flavored chips
Instructions
- HEAT oven to 350 degrees F. Coat baking sheet lightly with no-stick cooking spray.
- BEAT shortening, peanut butter and sugar in large bowl of electric mixer at medium speed until well blended. Beat in marmalade, eggs and vanilla.
- COMBINE flour, baking powder and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in butterscotch chips. Drop rounded teaspoonfuls of dough 2 inches apart onto baking sheet.
- BAKE 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 106 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 54 mg |
Reviews
The batter consistency was mousse-like, and I was intrigued to see how they would turn out. These are certainly not a typical peanut butter cookie. The marmalade adds a nice flavor counterbalance to the peanut butter. However, I did not care for the consistency. They were puffy and cake-like. Totally edible, but not what anyone would expect.