Prep Time 15m
Cook Time 12m
Ready Time 90m
Yield 4 dozen cookies

  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups mini semi-sweet chocolate chips
  • 2 cups dry roasted peanuts, coarsely chopped
Preparation Directions
  • Step 1Heat oven to 375ºF.
  • Step 2Combine shortening, brown sugar, sugar and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs. Combine flour, baking soda and salt in separate bowl. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips and peanuts.
  • Step 3Drop by rounded tablespoons about 3 inches apart onto ungreased cookie sheet.
  • Step 4Bake 10 to 12 minutes, or until edges are lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack.
doughboy doughboy

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