Ingredients

1/2 cup Crisco Butter Shortening

1/2 cup Creamy Peanut Butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large egg

2 tbsp milk

1 tsp vanilla extract

1 3/4 cup Pillsbury Best All Purpose Flour

1 tsp baking soda

1/2 tsp salt

Sugar

48 foil-wrapped milk chocolate pieces, unwrapped

Preparation

  1. Heat oven to 375 degrees.
  2. Cream together shortening, peanut butter, brown sugar and 1/2 cup flour. Add egg, vanilla and milk. Beat well.
  3. Stir together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
  4. Shape into 1-inch balls. Roll into sugar. Place 2 inches apart on ungreased cookie sheet.
  5. Bake 10-12 minutes or until golden brown.
  6. Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that the cookie cracks around the edge. Remove from cookie sheet to cool.