Saturday, September 15, 2012

Peanut Butter Secrets

These are TROUBLE. Well.... they could be trouble, if you have a hard time controlling yourself. Let me just say, it will take some serious self-control to not pop several of these babies in your mouth in one sitting. Thank goodness I had to make them for my husband to take to work and didn't want there to be less for his co-workers because I gave in. However, since I always try at least one bite or a piece of whatever I bake that leaves my kitchen, I was overcome by rich, chocolatey, peanut buttery goodness! This time I couldn't say no to one.... wowza!

I found this recipe on the Pillsbury website. That information alone should make you confident these cookies will be great. What have you ever had from Pillsbury that wasn't delicious? Mmmm

* 1 cup Crisco Butter Flavor All-Vegetable Shortening OR 1 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
* 3/4 cup firmly packed brown sugar
* 1/2 cup granulated sugar
* 1/2 Jif Creamy Peanut Butter
* 1 large egg
* 1 tsp vanilla extract
* 2 cups Pillsbury BEST All Purpose Flour (I used regular APF)
* 1 tsp baking soda
* 1/2 tsp salt
* 40-45 mini peanut butter cups (I used Reese's)

1 tsp Crisco Butter Flavor All-Vegetable Shortening OR 1 tsp Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1 cup (6 oz. pkg.) semi-sweet chocolate chips
2 tbsp Jif Creamy Peanut Butter

Preparation Directions:
1. Heat oven to 375° F. Coat baking sheets lightly with no-stick cooking spray.
2. Combine shortening, brown sugar, granulated sugar and peanut butter in the bowl of an electric mixer. Beat at medium speed until well blended. Beat in egg and vanilla.
3. Combine flour, baking soda and salt in medium bowl. Mix into shortening 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.
4. Bake 8-10 minutes, or until cookies are just browned. Remove immediately to cooling rack.
5. Combine shortening, chocolate chips and peanut butter in microwave-safe measuring cup. Microwave on medium (50% power) for 1 minute. Stir and repeat until smooth. (I prefer to use the double boiler method to melt my chocolate, but the microwave works fine).
6. Dip cookie tops in the melted chocolate. Let stand until chocolate is set.

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