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Peanut Butter Cup Cookies

peanut-butter-cup-cookies

Cook Time: 10 Min

Yield: 3 dozen Servings

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peanut-butter-cup-cookies

Ingredients

  • 1 1/4 C. firmly packed brown sugar
  • 3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 2 Tbsp. milk
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 1 large egg
  • 1 3/4 C. all-purpose flour
  • 1 tsp. salt
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 2 C. coarsely chopped, unwrapped miniature peanut butter cups (about 32)

Directions

  1. HEAT oven to 375°F.
  2. BEAT brown sugar, shortening, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg.
  3. STIR flour, salt and baking soda in medium bowl until blended. Beat into shortening mixture at low speed just until blended. Stir in xhopped peanut butter cups.
  4. DROP dough by rounded tablespoonfuls 3 inches apart onto ungreased baking sheets.
  5. BAKE 10 minutes or until cookies are lightly browned. Cool 2 minutes on baking sheets. Remove to wire rack to cool completely.

Peanut Butter Cup Cookies

peanut-butter-cup-cookies

Cook Time: 10 Min

Yield: 3 dozen Servings

Ingredients

  • 1 1/4 C. firmly packed brown sugar
  • 3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 2 Tbsp. milk
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 1 large egg
  • 1 3/4 C. all-purpose flour
  • 1 tsp. salt
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 2 C. coarsely chopped, unwrapped miniature peanut butter cups (about 32)

Directions

  1. HEAT oven to 375°F.
  2. BEAT brown sugar, shortening, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg.
  3. STIR flour, salt and baking soda in medium bowl until blended. Beat into shortening mixture at low speed just until blended. Stir in xhopped peanut butter cups.
  4. DROP dough by rounded tablespoonfuls 3 inches apart onto ungreased baking sheets.
  5. BAKE 10 minutes or until cookies are lightly browned. Cool 2 minutes on baking sheets. Remove to wire rack to cool completely.

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