1/2 c Crunchy style peanut butter
3/4 c Shortening
1/2 c Brown sugar; firmly packed
1/2 c Granulated sugar
1 Egg
1/2 ts Vanilla extract
1 1/4 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
1 pk (6-oz) chocolate chips
Preheat oven to 375 degrees. Measure peanut butter, shortening and brown
sugar using Wondercup. Cream peanut butter, shortening, sugars, egg and
vanilla thoroughly. Stir together flour, baking soda and salt. Add to
creamed mixture; blend well. Fold in chocolate chips. Using the Stainless
Steel Scoop, drop batter 2 inches apart onto Baking Stone. Bake for 10-15
minutes. Let stand 2 minutes before removing from Baking Stone. Yields 4
dozen with small scoop, 3 dozen with medium scoop.
THE PAMPERED CHEF
BREAD AND PIZZA BAKING STONE
RECIPE BOOKLET
Downloaded from Glen’s MM Recipe Archive,
Yields
48 Servings