"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Peanut Butter Cup Cookies Recipe

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This recipe for Peanut Butter Cup Cookies, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen Hobson
Added: Sunday, October 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c butter, softened
1/2 c creamy peanut butter
3/4 c brown sugar
1/2 c sugar
1 egg
1 tsp vanilla
2 c flour
1 tsp baking soda
1 pkg. (13 oz) miniature peanut butter cups
1/2 c semisweet chocolate chips
2 tsp creamy peanut butter
1/2 tsp shortening

Directions:
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" balls. Press a miniature peanut butter cup into each; reshape balls. Place 2" apart on ungreased cookie sheet. Bake at 350 for 12 to 15 minutes or until edges are lightly brown. Cool for 2 minutes before removing from pans to wire racks. For drizzle, in a microwave-safe bowl, melt the chocolate chips, 2 tsp. peanut butter and shortening; stir until smooth. Drizzle over cooled cookies. Note - Don't use reduced-fat peanut butter for this recipe.

Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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