| CHOCOLATE PEANUT PUDGIES |
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Makes about 3 dozen cookies Prep time: 15 minutes Bake time: 10-12 minutes Cookie 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 1 -1/4 cups firmly packed brown sugar 3/4 cup Jif Creamy Peanut Butter 1 tablespoon light corn syrup 1 egg 1 tablespoon milk 1 teaspoon vanilla 1 -1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 -1/2 cups coarsely chopped unsalted peanuts (raw or dry roasted) 1/2 cup semi-sweet chocolate chips 1/2 teaspoon granulated sugar Frosting 1/2 teaspoon Butter Flavor CRISCO 1/2 cup semi-sweet chocolate chips 1/2 teaspoon granulated sugar Heat oven to 375F. Grease baking sheet with Butter Flavor Crisco. For cookie, combine Butter Flavor Crisco, brown sugar, Jif peanut butter and corn syrup in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg, milk and vanilla. Combine flour, baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in nuts and chocolate chips. Form dough into 1-1/4-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheet. Bake at 375F for 10-12 minutes, or until set. Cool 2 minutes on baking sheet. Remove to cooling rack. For frosting, combine Butter Flavor Crisco, chocolate chips and granulated sugar in microwave-safe measuring cup. Microwave at 50% (MEDIUM). Stir after 1 minute. Repeat until smooth. Generously drizzle over cooled cookies. |
