---------- Recipe via Meal-Master (tm) v8.05
       Title: Peanut Butter Chocolate Cookies
  Categories: Cookies, Chocolate
       Yield: 1 servings
       1 c  Semi-sweet chocolate chips
   1 1/4 c  Firmly-packed brown sugar
     3/4 c  Creamy peanut butter
     1/2 c  Crisco shortening
       3 tb Milk
       1 tb Vanilla
       1    Egg
   1 3/4 c  All-purpose flour
     3/4 ts Baking soda
     3/4 ts Salt
     1/2 c  Coarsely-chopped unsalted
    1. Preheat oven to 375F (190C). Place sheets of foil on
   countertop for cooling cookies 2. Place chocolate chips in
   a heavy resealable plastic bag or microwave-safe bowl.
   Microwave on 100% (HIGH) power for 30 seconds. Knead or
   stir and repeat, if necessary, until completely smooth.
    3. Combine brown sugar, peanut butter, shortening, milk
   and vanilla in large bowl. Beat at medium speed of electric
   mixer until well blended. Add melted chocolate. Beat just
   until blended. Add egg. Beat just until blended.
    4. Combine flour, baking soda and salt. Add to creamed
   mixture at low speed. Mix just until blended. Stir in
   chopped peanuts.
    5. Wrap dough in plastic wrap. Refrigerate 3 to 4 hours or
   overnight. Keep refrigerated until ready to use.
    6. Shape dough into 2-inch (5 cm) balls. Place 5 inches
   apart on ungreased cookie sheet. Flatten into 3-inch (7 cm)
   patties. Mark cookies in cross-hatch pattern with tines of
    7. Bake one baking sheet at a time at 375F (190C) for 8
   to 10 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