Peanut Butter Cup Cookies III Recipe
With a little peanut butter cup in the center, these cookies are incredibly peanut buttery. (In this recipe, the sort with the cookie center works best!) This recipe was given to my mother by a sugar-free acquaintance! So this poor soul bakes goodies and brings them to her friends to see if they're any good.
Servings Per Recipe: 24 | Calories: 180.4
Ingredients:
- 1 teaspoon baking soda
- ½ cup peanut butter
- ½ cup white sugar
- 24 miniature peanut butter cups
- ½ cup shortening
- 1 ¾ cups all-purpose flour
- 1 egg
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Directions:
- Preheat the oven to 375 degrees Fahrenheit (190 degrees C). Mini muffin pans should be greased. Combine the flour and baking soda in a sifter. Remove from the equation.
- Cream together the white sugar, brown sugar, and shortening in a medium mixing basin. Mix in the peanut butter and egg until well combined. Alternate adding the milk and vanilla with the dry ingredients. Place rounded scoops of dough in each of the small muffin cups that have been prepared. Make a hole in the middle of the cup by pressing dough up the sides. Carefully press a peanut butter cup into the center of each cup, being careful not to break the dough.
- In a preheated oven, bake for 10 to 12 minutes. Allow for complete cooling before removing cookies from pans.
Nutrition Facts:
| Nutritions | Facts | Folate | 25.6mcg | Sodium | 106mg | Iron | 0.7mg | Vitamin A Iu | 14.5IU | Dietary Fiber | 0.8g | Protein | 3.4g | Thiamin | 0.1mg | Carbohydrates | 21g | Potassium | 80.6mg | Cholesterol | 10.6mg | Calories From Fat | 86.9 | Calcium | 14.7mg | Sugars | 12.8g | Saturated Fat | 3.2g | Fat | 9.7g | Niacin Equivalents | 2.1mg | Magnesium | 15.8mg |
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