Peanut Butter Chippies
Yield
1 batchPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
brown sugar
|
*
|
| ¾ | cup |
peanut butter
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 3 | tablespoons |
milk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 | cup |
peanuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
brown sugar
|
*
|
| 177 | ml |
peanut butter
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 45 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 237 | ml |
peanuts
chopped |
|
Directions
Preheat oven to 375℉ (190℃). Place sheets of foil on countertop for cooling cookies. Combine brown sugar, peanut butter, shortening, milk.
Beat at medium speed of electric mixer until well blended.
Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed.
Mix just until blended. Stir in chocolate chips and peanuts.
Drop by heaping teaspoonfuls of dough.
Flatten slightly with hand or back of pancake turner.
Bake one baking sheet at a time at 375℉ (190℃). for 10 minutes.
