This Friday football treat for the second Sunday of 2020 – peanut butter cookies topped with melted chocolate! I know that usually these cookies have a Hershey kiss placed on top, but I decided a while back to melt the kisses instead. Yay me! One of the funny things about these cookies – they look remarkably the same before as after they are baked! I love puffy cookies!

I used a combo of Crisco and butter. You could probably use all butter or all Crisco if you want. Remember to scoop your flour from your container into your measuring cup to get the right amount. I chilled the dough overnight. Also preheat your oven for 20 minutes to get the right temp.

• Ingredients
• 1/4 cup butter, softened
• 1/4 cup Crisco
• 1/2 cup peanut butter
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 1 tbs vanilla
• 1 tbs milk
• 1/4 tsp salt
• 1 tsp baking soda
• 2 cups flour

Directions – cream Crisco, butter, peanut butter, sugar and brown sugar. Add egg, vanilla and milk. Fold in dry ingredients. Scoop out 1/4 cups of dough into mounds. Chill a few hours or overnight. Preheat oven to 350 for 20 minutes. On a cookie sheet lined with nonstick baking liners. Stagger cookies.

Bake 10 to 13 minutes (golden spots on top). Cool completely. Store in covered container.