Peanut Butter and Chocolate Chip Cookies

Ingredients: non-stick cooking spray 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1 1/4 cup creamy peanut butter 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening 2 large eggs 1 tablespoon vanilla extract 1/4 cup firmly packed brown sugar 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 3/4 cup mini semi-sweet chocolate chips 1/2 cup chocolate fudge frosting 2 cup all purpose flour 1/2 cup chopped peanuts
Rated

NUTRITION INFORMATION

Serving Size 1 cookie of 72
Calories Per Serving 90
Total Fat 5g
Calories From Fat 45g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 5mg
Sodium 55mg
Carbohydrates 10g
Dietary Fiber 1g
Sugar 6g
Protein 2g
Percent Daily Value*: Vitamin A 0%, Calcium 2%, Vitamin C 0%, Iron 2%.

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HEAT oven to 375°F. Coat cookie sheet with no-stick cooking spray.

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BEAT sweetened condensed milk, peanut butter and shortening in large bowl with electric mixer on high until creamy. Beat in eggs and vanilla until smooth. Add flour, brown sugar, baking soda and cinnamon. Beat until evenly moistened. Stir in chocolate chips. Form balls using 1 tablespoon of dough. Place on cookie sheet. Flatten slightly with a cup coated with no-stick cooking spray.

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BAKE 7 to 8 minutes or until golden brown. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely.

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PLACE frosting in corner of 1-quart heavy-duty resealable plastic bag. Microwave on HIGH 10 seconds. Cut small corner off bag. Drizzle over tops of cookies. Sprinkle with chopped peanuts.

NUTRITION INFORMATION

Serving Size 1 cookie of 72
Calories Per Serving 90
Total Fat 5g
Calories From Fat 45g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 5mg
Sodium 55mg
Carbohydrates 10g
Dietary Fiber 1g
Sugar 6g
Protein 2g
Percent Daily Value*: Vitamin A 0%, Calcium 2%, Vitamin C 0%, Iron 2%.

Peanut Butter and Chocolate Chip Cookies

Peanut Butter and Chocolate Chip Cookies

Ingredients

Instructions

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