Peanut Butter Cup-Chocolate Cookies
1/2 c. Crisco
1/2 c. butter
2 1/4 c. AP flour
1/2 tsp. baking soda
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 squares (2 oz) semi-sweet chocolate, melted and cooled
1 tsp. vanilla
2 c. coarsely chopped chocolate-covered peanut butter
Beat shortening and butter on medium high speed for about 45 seconds or until soft and smooth.
Add about half of the flour to the butter mixture and mix to combine. Add granulated sugar, brown sugar, cool melted chocolate, eggs, baking soda and vanilla. Beat until thoroughly combined, scrapping down the sides of the bowl ever so often.
Add remaining flour and beat to combine.
Stir in chopped peanut butter pieces.
Drop dough from rounded tablespoonfuls about 2 1/2 inches apart on ungreased cookie sheet.
Bake @ 375 F. for 10 to 12 minutes or until tops look dry.
Cool on cookie sheet for 1 minute. Remove to wire rack to cool completely.
Makes about 30 large cookies.
For A chewy cookie, bake for 8 to 9 minutes. For a more crisp cookie, bake for 10 to 12 minutes.
The peanut butter cups are to be very roughly chopped, left large chunks.
I used a very small cookie scoop scoop to dip this out. It is a 2 teaspoon scoop, the same size I use for mini meatballs. I like the easy release you get by using these scoops and this is the perfect size for most all the cookies I bake. If the cookies aren't going to spread, I will use a larger size scoop. But these cookies do spread a lot while baking. Using this very small scoop, you get a cookie that is just about 3 inches in diameter.
I bake my cookies on parchment paper. At this stage you may freeze the cookies by placing them on a cookie sheet and on into the freezer. Once completely frozen, place the cookies into zip lock bags and label the bag with cooking time and oven temperature. They will freeze for up to 2 months. When ready to bake, remove from freezer, thaw at room temperature and bake according to the instructions on your bag.