PEANUT BUTTER CUP COOKIES

PEANUT BUTTER CUP COOKIES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    C BUTTER, SOFTENED

  • ½

    C CREAMY PEANUT BUTTER

  • ¾

    C PACKED BROWN SUGAR

  • ½

    C SUGAR

  • 1

    EGG

  • 1

    t VANILLA EXTRACT

  • 2

    C FLOUR

  • 1

    t BAKING SODA

  • 1

    PKG (13 OZ) MINI PEANUT BUTTER CUPS

  • DRIZZLE:

  • 1

    C SEMISWEET CHOCOLATE CHIPS

  • 1

    T CREAMY PEANUT BUTTER

  • 1

    t SHORTENING

Directions

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


Nutrition

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