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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Peanut Butter Cup Cookies Recipe

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This recipe for Peanut Butter Cup Cookies is from The Burrascano Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c butter, softened
½ c creamy peanut butter
¾ c packed brown sugar
½ c sugar
1 egg
1 tsp vanilla extract
2 c all-purpose flour
1 tsp baking soda
1 package (13 oz) miniature peanut butter cups

Drizzle
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon creamy peanut butter
1 teaspoon 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 1¼-inch balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 inches 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, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.
Number Of Servings:
Number Of Servings:
3 Dozen Cookies

 

 

 

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