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PEANUT BUTTER CUP COOKIES

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PEANUT BUTTER CUP COOKIES 0 Picture

Ingredients

  • DRIZZLE:
  • 1 C BUTTER, SOFTENED
  • 1/2 C CREAMY PEANUT BUTTER
  • 3/4 C PACKED BROWN SUGAR
  • 1/2 C SUGAR
  • 1 EGG
  • 1 t VANILLA EXTRACT
  • 2 C FLOUR
  • 1 t BAKING SODA
  • 1 PKG (13 OZ) MINI PEANUT BUTTER CUPS
  • 1 C SEMISWEET CHOCOLATE CHIPS
  • 1 T CREAMY PEANUT BUTTER
  • 1 t SHORTENING

Details

Preparation

Step 1

IN A LARGE BOWL, CREAM THE BUTTER, PEANUT BUTTER AND SUGARS UNTIL LIGHT AND FLUFFY. BEAT IN THE EGG AND VANILLA. COMBINE FLOUR AND BAKING SODA; GRADUALLY ADD TO CREAMED MIXTURE AND MIX WELL. COVER AND CHILL FOR 1 HOUR.

ROLL INTO 1-1/4" BALLS. PRESS A MINI PNUT BUTTER CUP INTO EACH. RESHAPE INTO BALLS. PLACE 2 INCHES APART ON UNGREASED BAKING SHEET. BAKE AT 350 FOR 12-15 MINUTES. COOL FOR 2 MINUTES BEFORE REMOVING TO WIRE RACKS.

FOR DRIZZLE, IN A MICROWAVE SAFE BOWL, MELT THE INGREDIENTS AND STIR UNTIL SMOOTH, DRIZZLE OVER COOLED COOKIES

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