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Peanut Butter Secrets

peanut-butter-secrets

Cook Time: 10 Min

Yield: 3 1/2 dozen Servings

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Ingredients

  • 1 C. Crisco® All-Vegetable Shortening
  • 3/4 C. firmly packed brown sugar
  • 1/2 C. sugar
  • 1/2 C. plus 2 Tbsp. creamy peanut butter
  • 1 large egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • About 42 unwrapped miniature peanut butter cup candies
  • 1 C. semi-sweet chocolate chips

Directions

  1. HEAT oven to 375ºF. Coat baking sheets with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE shortening, brown sugar, sugar and 1/2 C. peanut butter in large bowl with mixer on medium speed until well blended. Beat in egg and vanilla.
  3. STIR flour, baking soda and salt in medium bowl until blended. Beat into shortening mixture just until blended. Form 1 rounded teaspoonful dough around each peanut butter cup until completely enclosed. Place 2 inches apart on prepared baking sheets.
  4. BAKE 8 to 10 minutes or until lightly browned. Remove immediately to wire rack to cool completely.
  5. MICROWAVE chocolate chips and 2 Tbsp. peanut butter in small microwave-safe bowl on HIGH 30 seconds. Stir. Repeat until glaze is smooth when stirred. Spoon over tops on cookies, spreading with back of spoon. Let stand until set.

Peanut Butter Secrets

peanut-butter-secrets

Cook Time: 10 Min

Yield: 3 1/2 dozen Servings

Ingredients

  • 1 C. Crisco® All-Vegetable Shortening
  • 3/4 C. firmly packed brown sugar
  • 1/2 C. sugar
  • 1/2 C. plus 2 Tbsp. creamy peanut butter
  • 1 large egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • About 42 unwrapped miniature peanut butter cup candies
  • 1 C. semi-sweet chocolate chips

Directions

  1. HEAT oven to 375ºF. Coat baking sheets with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE shortening, brown sugar, sugar and 1/2 C. peanut butter in large bowl with mixer on medium speed until well blended. Beat in egg and vanilla.
  3. STIR flour, baking soda and salt in medium bowl until blended. Beat into shortening mixture just until blended. Form 1 rounded teaspoonful dough around each peanut butter cup until completely enclosed. Place 2 inches apart on prepared baking sheets.
  4. BAKE 8 to 10 minutes or until lightly browned. Remove immediately to wire rack to cool completely.
  5. MICROWAVE chocolate chips and 2 Tbsp. peanut butter in small microwave-safe bowl on HIGH 30 seconds. Stir. Repeat until glaze is smooth when stirred. Spoon over tops on cookies, spreading with back of spoon. Let stand until set.

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