Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

Cream together the Crisco, granulated sugar, and brown sugar until smooth and fluffy. Add egg, water, and vanilla, and blend well.

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually mix into wet ingredients without overmixing.

Fold in the peanut butter chips, ensuring even distribution without overworking the dough.

Cover the dough and chill in the refrigerator for 30 minutes or in the freezer for 15 minutes.

Scoop 1-inch balls of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes until edges are golden.

Let cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.