I saw this recipe in the December/January 2009 issue of Taste of Home on page 53. It is also online http://www.tasteofhome.com/Recipes/Peanut-Butter-Cup-Cookies-2.aspx
I thought they sounded yummy and they were indeed!
Ingredients
- 1 cup of softened butter
- 1/2 cup of creamy peanut butter
- 3/4 cup of packed brown sugar
- 1/2 cup of sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 package (13 ounces) miniature peanut butter cups
- DRIZZLE:
- 1 cup (6 ounces) of semisweet chocolate chips
- 1 tablespoon of creamy peanut butter
- 1 teaspoon of shortening
Directions
- Preheat the oven to 350 degrees.
- In a large bowl cream the butter, peanut butter and sugars until light and fluffy.
- Beat in the egg and vanilla.
- Combine the flour and baking soda. Gradually the flour and baking soda to the creamed mixture. Mix well.
- Cover and refrigerate the dough for 1 hour or until it is easy to handle.
- Roll the dough into 1-1/4-in. balls.
- Press a miniature peanut butter cup into each ball.
- Reshape the balls and place 2 in. apart on an ungreased baking sheet.
- Bake the cookies for 12-15 minutes or until the edges are lightly browned.
- Cool for 2 minutes before removing from the cookies from the pans to wire racks.
Drizzle
- In a microwave-safe bowl melt the chocolate chips, peanut butter and shortening. Stir the mixture until it issmooth.
- Drizzle the mixture over cooled cookies. I placed it in a piping bag to drizzle.
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