Prep Time 25m
Cook Time 8m
Ready Time 70m
Yield 3 dozen cookies

  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 cup Jif® Creamy Peanut Butter
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 large eggs
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (10 oz.) bag peanut butter chips
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2Combine granulated sugar, brown sugar, peanut butter and shortening in bowl of electric mixer; beat at medium speed until well blended and creamy. Add eggs, one at a time, beating after each addition.
  • Step 3Combine flour, baking soda and salt in medium bowl. Add gradually to sugar mixture at low speed. Mix just until well blended. Stir in peanut butter chips with spoon (dough will be stiff).
  • Step 4Shape into 1 1⁄2-inch balls. Place 2 inches apart on ungreased baking sheets. Make crisscross marks on top with floured fork tines, smoothing edges of cookies, if necessary.
  • Step 5Bake 8 to 10 minutes or until edges are set and tops are moist. Cool 5 minutes on baking sheet; transfer to cooling rack to cool completely.
doughboy doughboy

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