3.0 – 1 reviews • Dessert
| Total: |
1 hr 25 min |
| Prep: |
1 hr |
| Cook: |
25 min |
| Yield: |
4 dozen |
Ingredients
- 1 1/4 cups firmly packed brown sugar
- 3/4 cup Jif® Creamy Peanut Butter
- 3 tbsps. milk
- 1 tbsp. vanilla extract
- 1 large egg
- 1 3/4 cups Pillsbury BEST® All Purpose Flour
- 1/2 cup Crisco® All-Vegetable Shortening
- or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- Crisco® Original No-Stick Cooking Spray
- Sugar
- 1 cup semi-sweet chocolate chips
- 1 tsp. Crisco® Butter Flavor All-Vegetable Shortening
- 1/4 cup finely chopped peanuts
Instructions
- BEAT brown sugar, peanut butter, 1/2 cup shortening, milk and vanilla in bowl of electric mixer at medium speed until well blended. Beat in egg. Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Refrigerate about 1 hour or until firm.
- HEAT oven to 350 degrees F. Spray mini-muffin pans with no-stick cooking spray.
- SHAPE dough into 1-inch balls. Roll in sugar. Place each ball in prepared mini-muffin cups. Press dough onto bottom and sides of cup to within 1/2-inch of top.
- BAKE 7 to 8 minutes or until cookies are set and just beginning to brown. Cool 10 minutes on cooling racks. Remove cookie cups very carefully to cooling racks to cool completely.
- PLACE chocolate chips and 1 teaspoon shortening in microwave-safe bowl. Microwave at MEDIUM for 1 to 2 minutes or until chips are shiny and soft. Stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into center of each cookie. Sprinkle with chopped peanuts. Cool completely.
Nutrition Facts
| Serving Size |
1 of 48 servings |
| Calories |
112 |
| Total Fat |
6 g |
| Saturated Fat |
2 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
1 g |
| Sugar |
8 g |
| Protein |
2 g |
| Cholesterol |
4 mg |
| Sodium |
56 mg |
