White Lily Chocolate Dipped Soft Peanut Butter Cookies

Makes: 2 1/2 dozen cookies


Crisco® Butter Flavor No-Stick Cooking Spray
3 1/4 cups White Lily® Enriched Bleached All Purpose Flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
1 cup Jif® Creamy Peanut Butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
3/4 cup sour cream
Chocolate Dip
1 1/2 cups semi-sweet chocolate chips
1 1/2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening


1.Preheat oven to 375º F. Coat baking sheet with no-stick cooking spray. Whisk together flour, baking soda, and salt in medium bowl. Set aside. Combine 1/4 cup shortning, peanut butter, sugar, brown sugar, egg, and vanilla in a large bowl, beat 2 minutes.
2.Add sour cream and half the dry ingredients. Stir with a wooden spoon. Stir in remaining dry ingredients. With oiled hands roll dough into 2-inch balls (about 2 tablespoons); place on prepared baking sheet about 3 inches apart. Flatten in crisscross pattern with floured fork to about 1/2-inch thickness. Bake at 375º F. for 9 to 11 minutes or until cookies begin to look dry on top. (Cookies will not be brown.) Remove from oven; cool 2 minutes. Remove cookies to cooling racks with metal spatula. Cool completely.
3.For dip, microwave chocolate chips in microwave safe bowl until melted, about 1 minute. Add 1 1/2 tablespoons shortening; stir until blended. Dip half of each cookie in the melted chocolate mixture. Cool on wax paper in refrigerator until set.

Nutritional Information Per Serving:

Serving Size (1/30), Calories 200 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 52mg, Sodium 95mg, Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 12g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.