Begin by preheating your oven to 375°F (190°C). Ensure that the oven rack is positioned in the center of the oven to ensure even baking.

In a large mixing bowl, combine the firmly packed brown sugar, creamy or crunchy peanut butter, Crisco® All-Vegetable Shortening, large egg, milk, and Spice Islands® Pure Vanilla Extract.

Use a hand mixer or stand mixer on high speed to beat the ingredients together until the mixture is smooth and creamy.

In a separate small bowl, whisk together the all-purpose flour, Clabber Girl® Baking Soda, and salt until well combined.

Gradually add the dry ingredients to the wet ingredients in the large mixing bowl.

Mix on low speed or stir by hand until the flour mixture is fully incorporated into the dough, being careful not to overmix.

Using your hands, roll the cookie dough into 36 balls, each approximately 1 1/2 inches in diameter.

Place the dough balls onto ungreased baking sheets, spacing them about 2 inches apart.

Using a fork, gently press down on each dough ball in a criss-cross pattern to flatten them slightly.

Place the baking sheets in the preheated oven and bake the cookies for 7 to 8 minutes, or until they are set and lightly golden brown around the edges.

Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Once cooled, your homemade Crisco peanut butter cookies are ready to be enjoyed as a delicious treat or snack!