Prep Time 20m
Cook Time 24m
Ready Time 90m
Yield 3 dozen cookies


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
Preparation Directions
  • Step 1Heat oven to 375°F. Coat baking sheet with no-stick cooking spray.
  • Step 2Beat peanut butter, shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until blended. Beat in egg.
  • Step 3Stir flour, baking soda and salt in small bowl until blended. Gradually add to creamed mixture, beating just until blended. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheet. Flatten slightly in a crisscross pattern using tines of fork.
  • Step 4Bake 7 to 8 minutes or until set and lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
doughboy doughboy

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