Peanut Butter Cup Cookies

1 cup butter, softened ½ cup sugar

½ cup creamy peanut butter

¾ cup packed brown sugar

1 egg 1 tsp. vanilla

2 cups flour 1 tsp. baking soda

1 pkg. (13 oz.) miniature peanut butter cups

Drizzle:

1 cup (6 oz.) semisweet chocolate chips

1 T. creamy peanut butter

1 tsp. shortening

Directions:  In a large bowl, cream 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 ¼ inch balls.  Press a miniature peanut butter cup into each; reshape balls.  

Place 2 inches apart on ungreased baking sheets.  Bake at 350 degrees for 12-15 

minutes or until edges are lightly browned.  Cook for 2 minutes before removing 

form pans to wire racks.  

For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and 

shortening; stir until smooth.  Drizzle over cooled cookies.

Comment:  Reduced-fat peanut butter does not work in this recipe.