Chocolatey Peanut Butter Cup Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/2 cup butter, softened
• 1/2 cup crisco (butter flavored)
• 3/4 cup creamy peanut butter
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/3 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 1 cup peanut butter chips
• 30 miniature peanut butter cups, cut in halfs

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c).
• 2 in a large bowl, cream together the butter, crisco, peanut butter, sugar, and brown sugar until smooth.
• 3 beat in the eggs one at a time, then stir in the vanilla.
• 4 in a separate bowl, combine the flour, cocoa, and baking soda; then stir into the peanut butter mixture. if mixture seems to stiff add 1-2tbs of water.
• 5 mix in the chocolate chips, peanut butter chips, and peanut butter cups.
• 6 drop by tablespoonfuls onto ungreased cookie sheets. bake for 8 to 10 minutes in the preheated oven. cookies should appear not quite done; they will finish baking on the sheet once removed.
• 7 let cool for 5 minutes on sheet before removing to finish baking and so they won't fall apart.
• 8 ____________.
• 9 tips.
• 10 you can use all butter if you desire instead of butter/crisco mix.
• 11 you can omit cocoa.
• 12 you can use 10 regular sized peanut butter cups cut in 8ths in place of the minis.
• 13 if you freeze the cut peanut butter cups before adding to the batter they will stay more intact and give the cookie a different texture/taste.
• 14 you can substitute 2 cups of peanut butter/chocolate swirl chips in place of the cup each of chocolate and peanut butter chips.