Ingredients
| 1 | (12-ounce) can SPAM® Classic, cut into ½-inch cubes |
| 4 | tablespoons brown sugar |
| 2½ | cups flour |
| 1 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| ¼ | teaspoon salt |
| 12 | tablespoons butter, softened |
| 1 | cup SKIPPY® creamy peanut butter |
| ¾ | cup sugar |
| ¾ | cup firmly packed brown sugar |
| 2 | eggs |
| 1 | teaspoon vanilla |
| 2 | cups semisweet chocolate chunks |
Directions
Heat oven to 425°F. Place baking rack on baking sheet. Toss SPAM® classic with 4 tablespoons brown sugar until coated; spread in single layer on baking rack. Bake 10 to 15 minutes or until crispy and golden.
Reduce heat to 350°F. In small bowl, combine flour, baking soda, baking powder and salt. In large bowl, combine butter and peanut butter. Beat with electric mixer until creamy. Beat in ¾ cup sugar, ¾ cup brown sugar, eggs and vanilla until smooth. On low speed, mix in flour mixture just until combined. Fold in chocolate chunks and SPAM® Classic. Form 2 tablespoons dough into balls. Place on lined baking sheet. Gently flatten each dough ball with bottom of glass. Bake 16 minutes or until golden brown. Makes about 2½ dozen cookies.
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