Peanut Butter and Chocolate Chip Cookies

  • Servings: dozen cookies
  • Serving Size: 5 1/2
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes


  • Crisco® Original No-Stick Cooking Spray
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/4 cups Jif® Creamy Peanut Butter
  • 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 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 Pillsbury™ Creamy Supreme® Chocolate Fudge Flavored Frosting
  • 1/2 cup chopped peanuts


  • HEAT oven to 375°F. Coat cookie sheet with no-stick cooking spray.
  • 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.
  • BAKE 7 to 8 minutes or until golden brown. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely.
  • 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.
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