Peanut Butter Chippies
Serving Size : 1
Ingredients for prepare Peanut Butter Chippies
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/4 | c | Firmly-packed brown sugar |
| 3/4 | c | Crunchy peanut butter |
| 1/2 | c | Crisco shortening |
| 3 | tb | Milk |
| 1 | tb | Vanilla |
| 1 | | Egg |
| 1 3/4 | c | All-purpose flour |
| 3/4 | ts | Baking soda |
| 3/4 | ts | Salt |
| 1 | c | Miniature semi-sweet |
chocolate
= chips
peanut butter chippies |
| 1 | c | Chopped peanuts |
recipe Peanut Butter Chippies
1. Preheat oven to 375oF (190oC). Place sheets of foil on countertop for
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cooling cookies. 2. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed
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of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour,
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baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Stir
Peanut Butter Chippies
in chocolate chips and peanuts. 4. Drop by heaping teaspoonfuls (15 mL)
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of dough 2 inches (5 cm) apart onto ungreased baking sheet. Flatten slightly with hand or back of pancake
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turner. 5. Bake one baking sheet at a time at 375oF (190oC)
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for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes
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on baking sheet. Remove cookies to foil to cool completely. Makes: About 3
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dozen cookies
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