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


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
  • 1/2 teaspoon salt
  • 1 1/2 cups coarsely chopped peanuts
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup sugar
FROSTING
  • 1 to 2 teaspoons Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 teaspoon sugar
Preparation Directions
  • Step 1Heat oven to 375°F. Coat baking sheet with no-stick cooking spray.
  • Step 2Beat 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.
  • Step 3Combine 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.
  • Step 4Bake 10 to 12 minutes or just until set. Cool 2 minutes on baking sheet. Remove to cooling rack.
  • Step 5Combine 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.
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