5.0 – 1 reviews • Dessert
| Total: |
32 min |
| Prep: |
20 min |
| Cook: |
12 min |
| Yield: |
8 dozen cookies |
| Total: |
32 min |
| Prep: |
20 min |
| Cook: |
12 min |
| Yield: |
8 dozen cookies |
Ingredients
- 1 cup Crisco® Butter Flavor All-Vegetable Shortening
- or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 cup Jif® Extra Crunchy Peanut Butter
- 1 cup firmly packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups Pillsbury BEST® All Purpose Flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup milk chocolate chips
Instructions
- HEAT oven to 350 degrees F.
- COMBINE shortening, peanut butter, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Gradually add eggs and vanilla, beating well.
- COMBINE flour, cocoa, baking powder and baking soda in medium bowl. Add to shortening mixture, beating at low speed until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
- BAKE 10 to 12 minutes, or until edges are lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
Nutrition Facts
| Serving Size |
1 of 96 servings |
| Calories |
80 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
0 g |
| Sugar |
6 g |
| Protein |
1 g |
| Cholesterol |
4 mg |
| Sodium |
21 mg |
| Serving Size |
1 of 96 servings |
| Calories |
80 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
0 g |
| Sugar |
6 g |
| Protein |
1 g |
| Cholesterol |
4 mg |
| Sodium |
21 mg |