Prep Time 25m
Cook Time 10m
Ready Time 60m
Yield 3 dozen cookies


Ingredients
COOKIES
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup plus 1 tablespoons Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini semi-sweet chocolate chips, divided
DRIZZLE
  • 1/3 cup mini semisweet chocolate chips
  • 1 teaspoon Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 teaspoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
Preparation Directions
  • Step 1Heat oven to 350ºF.
  • Step 2Beat shortening, peanut butter, brown sugar and sugar in large bowl at medium speed of electric mixer until well blended. Add egg and vanilla. Combine flour, baking soda and salt in small bowl. Beat into shortening mixture at low speed until smooth.
  • Step 3Divide dough in half. Stir 1/3 cup chocolate chips into one half. Melt 1/3 cup chocolate chips. Stir melted chocolate and remaining 1/3 cup chocolate chips into other half of dough. Press together 1 teaspoon of each dough to form 1-inch balls. Place 2 inches apart on cookie sheet.
  • Step 4Bake 10 to 12 minutes or until lightly browned. Cool 2 minutes on cookie sheet. Transfer to wire rack. Cool completely.
  • Step 5For Drizzle: MELT 1/3 cup chocolate chips with 1 teaspoon shortening over very low heat. Drizzle from end of spoon back and forth over cooled cookies.
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