Peanut Butter Cup Cookies |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 6 |
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these cookies have peanut butter cups mixed into peanut butter dough...we like to make these and mix into ice cream Ingredients:
1 cup unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1/4 cup unsalted butter, room temperature |
1/4 cup vegetable shortening, crisco |
3/4 cup smooth peanut butter, room temperature |
1/2 cup light brown sugar, packed |
1/3 cup granulated sugar |
1 large egg |
1 teaspoon vanilla extract |
2 cups peanut butter cups, cut in 1/2-inch pieces |
Directions:
1. position a rack in the middle of the oven.
2. preheat the oven to 3258.line two baking sheets with parchment paper.
3. sift the flour, baking soda and salt into a medium bowl.and set aside.
4. in a large bowl, using an electric mixer on medium speed, cream butter, vegetable shortening, peanut butter, brown sugar, and granulated sugar until smoothly blended and the color has lightened slightly.about 1 minute.
5. Stop the mixer and scrape down the sides of the bowl while mixing as needed.
6. Mix in the egg and vanilla about 1 minute.
7. on low speed, add the flour mixture, mixing just until it is incorporated.the dough will be soft and smooth.
8. use a large spoon to mix in the peanut butter cups.
9. drop by heaping tablespoonsful onto the prepared baking sheets - spacing them about 3 apart.
10. bake the cookies one sheet at a time until the tops feel firm and have several small cracks, about 18 minutes.
11. cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool thoroughly.
12. the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
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