Peanut Butter Cocoa Cookies
- Yield: 8 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 96 servings
- Calories
- 80
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 4
- Sodium
- 21
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
Ingredients
1 cup Crisco® Butter Flavor All-Vegetable Shortening
or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 cup Jif® Extra Crunchy Peanut Butter
1 cup firmly packed brown sugar
1 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 cup milk chocolate chips
Directions
- HEAT oven to 350 degrees F.
- COMBINE shortening, peanut butter, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Gradually add eggs and vanilla, beating well.
- COMBINE flour, cocoa, baking powder and baking soda in medium bowl. Add to shortening mixture, beating at low speed until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
- BAKE 10 to 12 minutes, or until edges are lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.