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Ingredients
- 1 1/2 c. Firmly-packed brown sugar
- 2/3 c. Crisco shortening
- 1 Tbsp. Water
- 1 tsp Vanilla
- 2 x Large eggs
- 1 1/2 c. All-purpose flour
- 1/3 c. Cocoa
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 2 c. Miniature peanut butter c. *
Directions
- * Unwrapped and quartered or possibly coarsely minced
- 1. Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.
- 2. Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer till well blended. Beat Large eggs into creamed mix.
- 3. Combine flour, cocoa, baking soda and salt. Mix into creamed mix at low speed just till blended. Stir in peanut butter c..
- 4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart onto ungreased baking sheet.
- 5. Bake one baking sheet at a time at 375F (190C) for 7 to 9 min, or possibly till cookies are set.
- Don't OVERBAKE. Cold 2 min on baking sheet. Remove cookies to foil to cold completely.
- Makes about 3 dozen cookies
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