In the last Taste of Home magazine I received, I found only four recipes that I really wanted to try. This is one of them. When I said I wanted to bake something tonight, my son said I had to make these cookies! So, while I was waiting for the Ohio State Buckeyes to play in the Fiesta Bowl, I whipped them up.
The recipe was easy to follow. As you can see my drizzling has a lot to be desired! (By the way, like my new plated I received for Christmas? I love them!) The cookies are delicious. My son loves them!
1 cup butter, softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
1 tsp. vanilla
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 T 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 350 degrees for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before remvoing form pans 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.
Yield: about 3 dozen.