Chocolate peanut butter cup cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup semi sweet chocolate chips
2 squares (1ounce) each of unsweetened baking chocolate
1 cup of sugar
1/2 butter flavor Crisco sticks or 1/2 cup butter flavored Crisco Crisco oil vegetable shortening
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cup plus 2 tables of all purpose flour
1/2 Teaspoon baking soda
3/4 Cup finely chopped peanuts
36 miniature peanut butter cups, unwrapped
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Directions: |
Directions:Drizzle - 1 cup of peanut butter chips
Heat oven to 350°F. Place sheets of foil on countertop for cooling cookies.
For cookies, combine chocolate chips and chocolate squares in microwave safe measuring cup. Microwave at 50% medium. Stir after two minutes. Repeat until smooth. Cool slightly.
Combine sugar and half of cup shortening in large bowl. Be at medium speed with electric mixer until blended in crumbly. Beat and eggs, one at a time, then salt and vanilla. Reduce speed too low. Add chocolate slowly. Mix until well blended.
Shape go into 1 1/4 inch balls. Roll in nuts. Please 2 inches apart and ungreased cookie sheet.
Bake at 350°F for 8 to 10 minutes or until set. Do not over-bake. Press peanut butter cup into center of each cookie immediately. Press cookie against cup. Cool 2 minutes on baking sheet before removing to cooling rack. Cool completely.
For drizzle, place peanut butter chips and heavy resealable sandwich bag. Place bag in bowl of hot water. Need bag after one minute. Repeat until smooth. Cut tiny tip off corner a bag. Squeeze out and drizzle over |
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Number Of
Servings: |
Number Of
Servings:3 dozen |
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