Crunchy & Chippy Peanut Butter Cookies

• Ready In: 18 mins
• Yields: 36 cookies

Ingredients

• 1 1⁄4 cups  firmly packed light brown sugar
• 3⁄4 cup crunchy peanut butter
• 1⁄2 cup Crisco shortening
• 3  tablespoons milk
• 1  tablespoon vanilla
• 1  large egg
• 1 3⁄4 cups all-purpose flour
• 3⁄4 teaspoon baking soda
• 3⁄4 teaspoon salt
• 1  cup  miniature semisweet chocolate chips (6 ounces)
• 1  cup  chopped peanuts (, Salted, unsalted or dry roasted peanuts may be used)

Directions

1. Heat oven to 375F degrees.
2. Place sheets of foil on countertop for cooling cookies.
3. Place brown sugar, peanut butter, shortening, milk and vanilla in large bowl.
4. Beat at medium speed of electric mixer until well blended.
5. Add egg; beat just until blended.
6. Combine flour, baking soda and salt.
7. Add to shortening mixture; beat at low speed just until blended.
8. Stir in miniature chocolate chips and peanuts.
9. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
10. Flatten slightly with fingers.
11. Bake one baking sheet at a time at 375°F for 7 to 8 minutes or until cookies are set and just beginning to brown.
12. Do not overbake.
13. Cool 2 minutes on baking sheet.
14. Remove cookies to foil to cool completely.