Peanut Butter Cup Cookies
1 cup butter, softened
1/2 cup creamy peanut butter (I used Crunchy)
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 package (13 ounces) miniature peanut butter cups
DRIZZLE:
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon creamy peanut butter
1 teaspoon shortening
Directions:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine 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-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies. Yield: about 3 dozen.
Creaming the Butter, Sugars, and Peanut Butter
Add Eggs and Vanilla
Mix in Flour (We didn't put the dough in the fridge like we were supposed to)
Covering the Peanut Butter Cups
We also didn't do the balls as small as we were supposed to either.
Ready to go in the oven at 350 for 12-15 minutes 
The ingredients for the drizzle
All melted
I put it in a ziploc bag and cut a tip off to drizzle the drizzle.
This is why you are supposed to refridgerate your dough and do them smaller. :-)
2 comments:
Oooh, that looks good too. Reading your blog is making my baking addiction worse (in a good way). :)
Have I told you that you're evil? ;)
Post a Comment