Peanut Butter Cup Cookies
"Reduced fat or generic brands of peanut butter are not recommended, also substituting shortening or margarine for the butter is not recommended, the chopped peanut butter cups must be frozen before mixing into the batter or they will break apart"
Original is 48-50 servings
Ingredients
Nutritional
- Serving Size: 1 (28.8 g)
- Calories 131.9
- Total Fat - 7.2 g
- Saturated Fat - 1.9 g
- Cholesterol - 9.3 mg
- Sodium - 79.8 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 0.6 g
- Sugars - 8.6 g
- Protein - 2.1 g
- Calcium - 9.3 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F, then grease a baking sheet.
Step 2
In a large bowl cream the butter with peanut butter and sugars until light and fluffy; beat in eggs and vanilla.
Step 3
In a bowl combine the flour with baking soda and salt; gradually add to creamed mixture and mix well.
Step 4
Stir in chocolate chips and chopped peanut butter cups.
Step 5
Drop by rounded tablespoonfuls about 2-inches apart onto baking sheet.
Step 6
Bake for 10-12 minutes or until edges are lightly browned, then cool for 2 minutes before removing to wire racks.
Tips
No special items needed.
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