Prep Time 25m
Cook Time 8m
Ready Time 45m
Yield 3 dozen cookies

  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Jif® Extra Crunchy Peanut Butter
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (6 oz. pkg.) miniature semi-sweet chocolate chips
  • 1 cup chopped peanuts
Preparation Directions
  • Step 1Heat oven to 375°F.
  • Step 2Beat brown sugar, peanut butter, shortening, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Add egg; beat just until blended.
  • Step 3Combine flour, baking soda and salt in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in miniature chocolate chips and peanuts.
  • Step 4Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. Flatten slightly with fingers.
  • Step 5Bake 7 to 8 minutes or until cookies are set and just beginning to brown. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
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