| CHOCOLATE CHIP PEANUT BUTTER SWIRL COOKIES |
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Makes 3 dozen cookies Prep time: 20 minutes Bake time: 10-12 minutesCookies 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 1/2 cup Jif Creamy Peanut Butter 1/2 cup firmly packed light brown sugar 1/3 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 cup plus 1 tablespoon all-purpose flour 3/4 teaspoon baking soda 1 cup miniature semi-sweet chocolate chips, divided 1/2 teaspoon salt Drizzle 1/3 cup miniature semi-sweet chocolate chips 1 teaspoon Butter Flavor CRISCO Heat oven to 350ºF. For cookies, combine 1/2 cup Butter Flavor Crisco and peanut butter in large bowl. Beat at medium speed of electric mixer until blended. Add brown sugar and granulated sugar gradually. Beat until well blended. Beat in egg and vanilla. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Divide dough in half. Melt 1/3 cup chocolate chips. Stir into half of dough with spoon. Stir in 1/3 cup chocolate chips. Stir remaining 1/3 cup chocolate chips into plain peanut butter dough. Measure 1 teaspoon of each dough. Press together. Shape into 1-inch ball. Place 2 inches apart on ungreased baking sheet. Bake at 350ºF for about 10 minutes or until light brown and almost set. Cool 2 minutes on baking sheet before removing to cooling rack. Cool completely. For drizzle, melt 1/3 cup chocolate chips and 1 teaspoon Butter Flavor Crisco. Drizzle over cooled cookies. |
