Busters Recipes

Chocolate Marbled Peanut Butter Cookies

1-1/4 cups (300 mL) firmly-packed brown sugar
3/4 cup (175 mL) creamy peanut butter
1/2 cup (125 mL) Crisco Shortening
3 tbsp (45 mL) milk
1 tbsp (15 mL) vanilla
1 egg
1-3/4 cups (425 mL) all-purpose flour
3/4 tsp (3 mL) baking soda
3/4 tsp (3 mL) salt
1 cup (250 mL) semi-sweet Hershey's Chips



1. Pre-heat oven to 375°F (190°C). Place sheets of foil on countertop for
cooling cookies.
2. Combine brown sugar, peanut butter, shortening, milk and vanilla in large
bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat
just until blended.
3. Combine flour, baking soda and salt. Add to creamed mixture at low speed.
Mix just until blended.
4. Place Hershey's Chipets in small microwave-safe bowl. Microwave at 50%
(MEDIUM) power for 1 minute. Stir. Repeat, if necessary, until melted and
blended. Cool chocolate a few minutes. Pour over dough and mix lightly into
dough with wooden spoon or spatula. DO NOT MIX CHOCOLATE COMPLETELY INTO
COOKIE DOUGH.
5. Drop rounded teaspoonfuls (15 mL) of dough 2 inches (5 cm) apart onto
ungreased baking sheet. Flatten slightly in crisscross pattern with tines of
fork.
6. Bake one baking sheet at a time at 375°F (190°C) for 7 to 8 minutes, or
until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on
baking sheet. Remove cookies to foil to cool completely.


Makes: About 3 dozen cookies