Honey Roasted Peanut Cookies

Name: Honey Roasted Peanut Cookies
Ingredients: Crisco Original No-Stick Cooking Spray; 1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening; 1/2 cup Jif Creamy Peanut Butter; 1/2 cup firmly packed brown sugar; 1/2 cup granulated sugar; 1 large egg; 1 cup Pillsbury BEST All Purpose Flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 7 ounces honey roasted peanuts coarsely chopped, 1 1/3 cups

10 ingredients

5 steps

Ingredients

Crisco Original No-Stick Cooking Spray
1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
1/2 cup Jif Creamy Peanut Butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 cup Pillsbury BEST All Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
7 ounces honey roasted peanuts coarsely chopped, 1 1/3 cups

Directions

1

HEAT oven to 375°F. Coat baking sheets lightly with no-stick cooking spray.
2

COMBINE shortening, peanut butter, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Beat in egg.
3

COMBINE flour, baking powder and salt in medium bowl. Mix into creamed mixture at low speed until just blended.
4

FORM dough into 1-inch balls. Roll in chopped nuts. Place 2 inches apart onto prepared baking sheets. Flatten slightly with bottom of a glass sprayed with no-stick cooking spray.
5

BAKE 6 to 7 minutes, or until set. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.