Prep Time 60m
Cook Time 25m
Ready Time 180m
Yield 4 dozen

  • 1 1/4 cups firmly packed brown sugar
  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • Crisco® Original No-Stick Cooking Spray
  • Sugar
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon Crisco® Butter Flavor All-Vegetable Shortening
  • 1/4 cup finely chopped peanuts
Preparation Directions
  • Step 1Beat brown sugar, peanut butter, 1⁄2 cup shortening, milk and vanilla in bowl of electric mixer at medium speed until well blended. Beat in egg. Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Refrigerate about 1 hour or until firm.
  • Step 2Heat oven to 350°F. Spray mini-muffin pans with no-stick cooking spray.
  • Step 3Shape dough into 1-inch balls. Roll in sugar. Place each ball in prepared mini-muffin cups. Press dough onto bottom and sides of cup to within 1⁄2-inch of top.
  • Step 4Bake 7 to 8 minutes or until cookies are set and just beginning to brown. Cool 10 minutes on cooling racks. Remove cookie cups very carefully to cooling racks to cool completely.
  • Step 5Place chocolate chips and 1 teaspoon shortening in microwave-safe bowl. Microwave at MEDIUM for 1 to 2 minutes or until chips are shiny and soft. Stir until smooth. Spoon about 1⁄2 teaspoon chocolate mixture into center of each cookie. Sprinkle with chopped peanuts. Cool completely.
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