Milk Chocolate Peanut Buttery Cookies Recipe

Name: Milk Chocolate Peanut Buttery Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. all-purpose flour; 3/4 c. butter flavor Crisco; 1 1/4 c. brown sugar (packed); 1 tsp. salt; 3/4 tsp. baking soda; 2 Tbsp. milk; 2 Tbsp. butter (melted); 1 Tbsp. vanilla; 1 egg; 3/4 c. Hershey's milk chocolate chips; 3/4 c. Reese's peanut butter chips; 1 1/2 c. pecan pieces

Servings: persons

1 3/4 c. all-purpose flour
3/4 c. butter flavor Crisco
1 1/4 c. brown sugar (packed)
1 tsp. salt
3/4 tsp. baking soda
2 Tbsp. milk
2 Tbsp. butter (melted)
1 Tbsp. vanilla
1 egg
3/4 c. Hershey's milk chocolate chips
3/4 c. Reese's peanut butter chips
1 1/2 c. pecan pieces

1
Heat oven to 375u00b0.
2
Cream Crisco, sugar, milk, butter and vanilla in a large bowl until creamy.
3
Add egg, combine flour, soda and salt.
4
Add slowly to other mixture.
5
Mix well.
6
Stir in chips and nuts.
7
Drop rounded tablespoonfuls of dough 3-inches apart on ungreased baking sheet.
8
Bake at 375u00b0 for 8 to 10 minutes for chewy cookies; 12 to 14 minutes for crisp cookies.
9
Cool on cookie sheet for 2 minutes.

2223

kcal

Calories

147

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 c. all-purpose flour, 3/4 c. butter flavor Crisco, 1 1/4 c. brown sugar (packed), 1 tsp. salt, and more.

Yes, Milk Chocolate Peanut Buttery Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Milk Chocolate Peanut Buttery Cookies

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