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Makes about 3 Dozen Cookies 1 -1/4 cups firmly packed light brown sugar 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 2 tablespoons milk 1 tablespoon vanilla 1 egg 1 -3/4 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 2 cups (about 32) miniature peanut butter cups, unwrapped and quartered or coarsely chopped Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well. Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in peanut butter cup quarters. Drop dough by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheets. Bake one baking sheet at a time at 375ºF for 8 to 10 minutes or until cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
