| INSIDE-OUT PEANUT BUTTER COOKIE CUPS |
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Makes about 3-1/2 Dozen Cookie CupsCookies 1-1/4 cups firmly packed light brown sugar 3/4 cup Jif Creamy Peanut Butter 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 3 tablespoons milk 1 tablespoon vanilla 1 egg 1-3/4 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt Filling 1 cup (6 ounces) semi-sweet chocolate chips 1 teaspoon Butter Flavor Crisco all-vegetable shortening or 1 teaspoon Butter Flavor Crisco stick * 1/4 cup finely chopped peanuts For cookies, place brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat just until blended. Combine four, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Refrigerate about 1 hour or until firm. Heat oven to 375ºF. Grease mini-muffin pans. Place sheets of foil on countertop for cooling cookies. Shape dough into 1-inch balls. Place each ball in prepared mini-muffin cup (1-3/4 inches in diameter). Press dough onto bottom and sides of cup to within 1/2 inch of top. Bake at 375ºF for 7 to 8 minutes or until cookies are set and just beginning to brown. DO NOT OVERBAKE. Cool 10 minutes on cooling racks. Remove cookie cups carefully to foil to cool completely. For filling, place chocolate chips and shortening in medium microwave-safe bowl. Microwave at 50% (MEDIUM) for 1 to 2 minutes or until chips are shiny and soft. Stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into center of each cookie. Sprinkle with chopped peanuts. Cool completely. *Crisco all-vegetable shortening can be substituted for Butter Flavor Crisco. |
