Recipe by Danny Sneade
My daughter-in-law has these wonderful cookies for this everytime we visit with them. I ate all I could get my hands on. Karen and her family are visiting us this Christmas, so I decided to make a double batch. They get half and I'm eating the other half for me.
- nonstick cooking spray
- 1 cup crisco butter shortening
- 3⁄4 cup firmly packed brown sugar
- 1⁄2 cup granulated sugar
- 1⁄2 cup jif creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 40 -45 chocolate-covered miniature peanut butter cups
- 1 teaspoon crisco butter shortening
- 1 cup semi-sweet chocolate chips
- 2 tablespoons jif creamy peanut butter
Directions See How It's Made
- HEAT oven to 375ºF. Coat baking sheets lightly with no-stick cooking spray.
- COMBINE shortening, brown sugar, granulated sugar and peanut butter in bowl of electric mixer; beat at medium speed until well blended. Beat in egg and vanilla.
- COMBINE flour, baking soda and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Form rounded teaspoonfuls of dough around each peanut butter cup. Enclose entirely. Place 2 inches apart on baking sheet.
- BAKE 8 to 10 minutes, or until cookies are just browned. Remove immediately to cooling rack.
- COMBINE shortening, chocolate chips and peanut butter in microwave-safe measuring cup. Microwave on MEDIUM (50% power) 1 minute. Stir. Repeat until smooth.
- DIP cookie tops in chocolate. Let stand until chocolate is set.