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Inside-Out Peanut Butter Cookie Cups Recipe

inside-out-peanut-butter-cookie-cups

Cook Time: 25 Min

Yield: 4 Servings

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inside-out-peanut-butter-cookie-cups

Ingredients

  • 1 1/4 C. firmly packed brown sugar
  • 3/4 C. creamy peanut butter
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 3 Tbsp. milk
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 1 large egg
  • 1 3/4 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. salt
  • Sugar
  • 1 C. semi-sweet chocolate chips
  • 1 tsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/4 C. finely chopped peanuts

Directions

  1. BEAT brown sugar, peanut butter, 1⁄2 C. shortening, milk and vanilla in bowl of electric mixer at medium speed until well blended. Beat in egg. Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Refrigerate about 1 hour or until firm.
  2. HEAT oven to 350°F. Spray mini-muffin pans with no-stick cooking spray like Baker’s Joy®.
  3. SHAPE dough into 1-inch balls. Roll in sugar. Place each ball in prepared mini-muffin cups. Press dough onto bottom and sides of C. to within 1⁄2-inch of top.
  4. BAKE 7 to 8 minutes or until cookies are set and just beginning to brown. Cool 10 minutes on cooling racks. Remove cookie C. very carefully to cooling racks to cool completely.
  5. PLACE chocolate chips and 1 tsp. shortening in microwave-safe bowl. Microwave at MEDIUM for 1 to 2 minutes or until chips are shiny and soft. Stir until smooth. Spoon about 1⁄2 tsp. chocolate mixture into center of each cookie. Sprinkle with chopped peanuts. Cool completely.

Inside-Out Peanut Butter Cookie Cups Recipe

inside-out-peanut-butter-cookie-cups

Cook Time: 25 Min

Yield: 4 Servings

Ingredients

  • 1 1/4 C. firmly packed brown sugar
  • 3/4 C. creamy peanut butter
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 3 Tbsp. milk
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 1 large egg
  • 1 3/4 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. salt
  • Sugar
  • 1 C. semi-sweet chocolate chips
  • 1 tsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/4 C. finely chopped peanuts

Directions

  1. BEAT brown sugar, peanut butter, 1⁄2 C. shortening, milk and vanilla in bowl of electric mixer at medium speed until well blended. Beat in egg. Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Refrigerate about 1 hour or until firm.
  2. HEAT oven to 350°F. Spray mini-muffin pans with no-stick cooking spray like Baker’s Joy®.
  3. SHAPE dough into 1-inch balls. Roll in sugar. Place each ball in prepared mini-muffin cups. Press dough onto bottom and sides of C. to within 1⁄2-inch of top.
  4. BAKE 7 to 8 minutes or until cookies are set and just beginning to brown. Cool 10 minutes on cooling racks. Remove cookie C. very carefully to cooling racks to cool completely.
  5. PLACE chocolate chips and 1 tsp. shortening in microwave-safe bowl. Microwave at MEDIUM for 1 to 2 minutes or until chips are shiny and soft. Stir until smooth. Spoon about 1⁄2 tsp. chocolate mixture into center of each cookie. Sprinkle with chopped peanuts. Cool completely.

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