Oh the glory that is the peanut butter cup. I adore Reese’s plain and simple. I adore cookies plain and simple. When I first saw these in Taste of Home I knew I had to make them. They were everything I hoped they’d be. YUM!
1 cup butter, softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 package (13 ounces) miniature peanut butter cups
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon creamy peanut butter
1 teaspoon 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-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
For drizzle, in a microwave, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies. Yield: about 3 dozen.
Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.