Prep Time 15m
Cook Time 10m
Ready Time 75m
Yield 4 dozen cookies

  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup Jif® Creamy Peanut Butter
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons baking soda
  • 2 cups crushed potato chips
Preparation Directions
  • Step 1Heat oven to 375ºF.
  • Step 2Combine shortening, peanut butter, brown sugar, granulated sugar and vanilla in large bowl of electric mixer; beat at medium speed until well blended. Beat in eggs.
  • Step 3Combine flour and baking soda in medium bowl. Mix into shortening mixture at low speed until just blended.
  • Step 4Form dough into 1-inch balls. Roll in crushed potato chips. Place 2 inches apart on ungreased baking sheet. Make crisscross pattern on dough with floured fork.
  • Step 5Bake 8 to 10 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack.
doughboy doughboy

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