Peanut Butter Cup Cookies
Second photo is courtesy of Taste of Home
1 cup butter, softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 pkg. (13 oz.) miniature peanut butter cups
1 cup (6 oz.) semisweet chocolate chips
1 tbsp creamy peanut butter
1 tsp shortening
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 inch balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 inches apart on ungreased baking sheets. Bake at 350º for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pas to wire racks.
For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.