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Makes about 3-1/2 Dozen CookiesCookie 1 cup Butter Flavor CRISCO 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1/2 cup Jif Creamy Peanut Butter 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 40 to 45 chocolate-covered miniature peanut butter cups Glaze 1 teaspoon Butter Flavor CRISCO 1 cup semi-sweet chocolate chips 2 tablespoons Jif Creamy Peanut Butter Heat oven to 375ºF. Grease baking sheet with Butter Flavor Crisco. For cookie, combine Butter Flavor Crisco, brown sugar, granulated sugar and peanut butter in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and vanilla. Combine flour, baking soda and salt. Mix into creamed mixture at low speed until just blended. Form rounded teaspoonfuls of dough around each peanut butter cup. Enclose entirely. Place 2 inches apart on baking sheet. Bake at 375ºF for 8 to 10 minutes, or until cookies are just browned. Remove immediately to cooling rack. For glaze, combine Butter Flavor Crisco, chocolate chips and peanut butter in microwave-safe cup. Microwave at 50% (MEDIUM). Stir after 1 minute. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Dip tops in chocolate. |
