Prep Time 25m
Cook Time 15m
Ready Time 60m
Yield 5 dozen cookies

  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup Jif® Creamy Peanut Butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Granulated sugar, for rolling
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1 large egg, slightly beaten
  • 1/3 cup granulated sugar
  • Dash salt
  • 1 cup (6 oz. pkg.) semi-sweet miniature chocolate chips
Preparation Directions
  • Step 1Combine shortening, peanut butter, brown sugar, granulated sugar, sour cream, egg and vanilla in bowl of electric mixer; beat at medium speed until well blended.
  • Step 2Combine flour, baking soda, baking powder and salt in large bowl; mix into creamed mixture at low speed until blended.
  • Step 3Cover and refrigerate 1 hour.
  • Step 1Combine cream cheese, peanut butter, egg, sugar and salt in bowl of electric mixer; beat at medium speed until blended. Stir in miniature chocolate chips.
  • Step 2Heat oven to 350ºF.
  • Step 3Remove dough from refrigerator; form into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Press thumb gently in center of each cookie. Fill center with rounded teaspoonful of filling.
  • Step 4Bake 15 minutes, or until lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
doughboy doughboy

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