Cookies

Peanut Butter Cocoa Cookies

peanut-butter-cocoa-cookies

Cook Time: 12 Min

Yield: 4 dozen Servings

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Ingredients

  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 C. crunchy peanut butter
  • 1/2 C. firmly packed brown sugar
  • 1/2 C. sugar
  • 1 large egg
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. all-purpose flour
  • 1/4 C. unsweetened cocoa powder
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 C. semi-sweet or milk chocolate chips

Directions

  1. HEAT oven to 350°F.
  2. BEAT shortening, peanut butter, brown sugar and sugar in large bowl with mixer on medium speed until well blended. Beat in egg and vanilla until blended.
  3. STIR flour, cocoa, baking powder and baking soda in medium bowl until blended. Add to shortening mixture, beating at low speed until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto baking sheets.
  4. BAKE 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on baking sheets. Remove to wire rack to cool completely.

Peanut Butter Cocoa Cookies

peanut-butter-cocoa-cookies

Cook Time: 12 Min

Yield: 4 dozen Servings

Ingredients

  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 C. crunchy peanut butter
  • 1/2 C. firmly packed brown sugar
  • 1/2 C. sugar
  • 1 large egg
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. all-purpose flour
  • 1/4 C. unsweetened cocoa powder
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 C. semi-sweet or milk chocolate chips

Directions

  1. HEAT oven to 350°F.
  2. BEAT shortening, peanut butter, brown sugar and sugar in large bowl with mixer on medium speed until well blended. Beat in egg and vanilla until blended.
  3. STIR flour, cocoa, baking powder and baking soda in medium bowl until blended. Add to shortening mixture, beating at low speed until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto baking sheets.
  4. BAKE 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on baking sheets. Remove to wire rack to cool completely.

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