Prep Time 20m
Cook Time 10m
Ready Time 120m
Yield 3 1/2 dozen cookies


Ingredients
Cookie Dough
  • 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 cup Jif® Extra Crunchy Peanut Butter
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 large egg, well beaten
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Cookie Coating
  • 1/2 cup Jif® Extra Crunchy Peanut Butter
  • 2/3 cup powdered sugar
  • Crisco® Original No-Stick Cooking Spray
  • Sugar
Preparation Directions
Cookie Dough
  • Step 1Combine shortening, 1/2 cup peanut butter, granulated sugar and brown sugar in bowl of electric mixer; beat at medium speed until well blended. Beat in egg and vanilla.
  • Step 2Combine flour, baking soda, baking powder and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Cover. Refrigerate 1 hour.
  • Step 3Heat oven to 350°F. Coat baking sheets lightly with no-stick cooking spray.
Cookie Coating
  • Step 1Combine 1/2 cup peanut butter and powdered sugar in small bowl, stirring with fork until well blended. Mixture will clump together and appear moist.
  • Step 2Remove dough from refrigerator; shape into 1 1/4-inch balls. Roll in peanut butter mixture (balls may not be evenly coated). Place 2 inches apart on prepared baking sheets. Flatten with bottom of glass dipped in sugar.
  • Step 3Bake 8 to 10 minutes or until light brown and just set. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
doughboy doughboy

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