It is difficult to ask why these biscuits fly so fast .... Perfect for lovers of peanuts.
Source: Robin Hood
1 / 2 cup vegetable shortening all golden
1 / 2 cup brown sugar brilliant
packed 1 / 4 cup sugar 1 tsp
tablespoons of vanilla extract 1 egg
1 1 / 4 cup all-purpose flour
1 / 2 c. tsp each, baking soda and salt
1 pkg peanut butter chips Chipits ® REESE ®,
divided 1 cup butterscotch chips Chipits ® SKOR ®
3 / 4 cup peanuts, unsalted
Preheat oven to 350 degrees F (180 C). Line baking sheets with parchment paper.
In a large bowl, beat shortening with sugar, brown sugar and vanilla until creamy texture. Stir in the egg beating. Add flour, baking soda and salt, beating until blended. Stir in 1 cup (250 ml) peanut butter chips, butterscotch chips and peanuts.
Place balls of dough 1 tbsp tablespoon (15 ml) on the prepared baking sheets, leaving about 2 inches (5 cm) of space between each.
Bake one batch at a time in a preheated oven October-December minutes or until biscuits are golden and barely set. Cool on baking sheets for 3 minutes. Remove the plates and place on wire racks and cool completely. Melt remaining peanut butter chips in microwave on high for 45 seconds. Drizzle cooled cookies.
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