- 3
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
- OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 1/4 cups firmly packed brown sugar
- 3/4 cup Jif® Creamy Peanut Butter
- 1 tablespoon light corn syrup
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 1/2 cups Pillsbury BEST® All Purpose Flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 cups coarsely chopped peanuts
- 1/2 cup semi-sweet or milk chocolate chips
- 1/4 cup sugar
- FROSTING
- 1 to 2 teaspoons Crisco® Butter Flavor All-Vegetable Shortening
- 1/2 cup semi-sweet or milk chocolate chips
- 1/2 teaspoon sugar
Preparation
Step 1
1.HEAT oven to 350°F. Coat baking sheet with no-stick cooking spray.
2.BEAT shortening, brown sugar, peanut butter and corn syrup in large bowl at medium speed of electric mixer until well blended. Beat in egg, milk and vanilla.
3.COMBINE flour, baking soda and salt in medium bowl. Mix into peanut butter mixture at low speed until just blended. Stir in peanuts and chocolate chips. Form into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on baking sheet.
4.BAKE 10 to 12 minutes or just until set. Cool 2 minutes on baking sheet. Remove to cooling rack.
5.COMBINE shortening, chocolate chips and sugar in microwave-safe measuring cup. Microwave on MEDIUM (59% power) 1 minute. Stir. Repeat until smooth. Drizzle generously over cooled cookies.