Prep Time 15m
Cook Time 7m
Ready Time 60m
Yield 3 to 4 dozen cookies

  • 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
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 (6 to 7 oz.) can honey roasted peanuts, coarsely chopped (1 1/3 cups)
Preparation Directions
  • Step 1Heat oven to 375°F. Coat baking sheets lightly with no-stick cooking spray.
  • Step 2Combine shortening, peanut butter, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Beat in egg.
  • Step 3Combine flour, baking powder and salt in medium bowl. Mix into creamed mixture at low speed until just blended.
  • Step 4Form dough into 1-inch balls. Roll in chopped nuts. Place 2 inches apart onto prepared baking sheets. Flatten slightly with bottom of a glass sprayed with no-stick cooking spray.
  • Step 5Bake 6 to 7 minutes, or until set. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
doughboy doughboy

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