Peanut Butter Sunshine Cookies
- Yield: 4 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 106
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 54
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
Ingredients
Crisco® Butter Flavor No-Stick Cooking Spray
1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
or 1/2 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup Jif® Extra Crunchy Peanut Butter
1 cup sugar
1/2 cup Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit
2 large eggs
1 tsp. vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup butterscotch-flavored chips
Directions
- HEAT oven to 350 degrees F. Coat baking sheet lightly with no-stick cooking spray.
- BEAT shortening, peanut butter and sugar in large bowl of electric mixer at medium speed until well blended. Beat in marmalade, eggs and vanilla.
- COMBINE flour, baking powder and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in butterscotch chips. Drop rounded teaspoonfuls of dough 2 inches apart onto baking sheet.
- BAKE 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack.