Peanut Butter Cup Cookies
*Just a couple notes about this recipe. The dough needs to chill in the refrigerator for about an hour before baking, so make sure to plan ahead. Also, it says to bake on an ungreased cookie sheet, but I always grease because I am terrified of stickage (yes I just made that word up), and they turned out beautifully. Also, the original recipe said that reduced-fat or generic brands of peanut butter are not recommended for this recipe. I don't know why...just thought I should pass that along to you, lest you make these and they turn out bad and I am blamed...haha!
Makes about 3 dozen
1 cup butter, softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 package (13 ounce) miniature peanut butter cups
1 cup (6 ounce) chocolate chips (the original recipe called for semisweet, but I used milk because that's the best chocolate there is...in my ever so humble opinion.)
1 Tablespoon creamy peanut butter
1 teaspoon shortening
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Roll into 1-1/4 inch balls. Press a miniature peanut butter cup into each; reshape balls to make sure the chocolate is completely covered. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 12-15 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.
In a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.
Recipe Source: Taste of Home
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