Prep Time 25m
Cook Time 12m
Ready Time 100m
Yield 4 dozen cookies

  • 2 cups firmly packed brown sugar
  • 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® Extra Crunchy Peanut Butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 2/3 cups peanut butter chips (10 oz. pkg.)
  • 3/4 cup reserved peanut butter chips
  • 1 tablespoon Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 tablespoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2Combine brown sugar, shortening and peanut butter in bowl of electric mixer; beat at medium speed until well blended. Beat in eggs and vanilla.
  • Step 3Combine flour, baking powder and salt in medium bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Reserve 3/4 cup peanut butter chips. Stir remaining into batter.
  • Step 4Shape slightly rounded measuring tablespoonfuls of dough into 2 1/2-inch long peanut shapes on baking sheet. Space 2 inches apart.
  • Step 5Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
  • Step 6Place 3/4 cup peanut butter chips and 1 tablespoon shortening in heavy resealable food storage bag. Seal. Microwave on MEDIUM (50% power) 1 minute. Repeat until melted. Knead bag until smooth. Cut tiny tip off corner of bag. Squeeze to outline peanut shape around each cookie and make cross lines in center.
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