Monday, September 27, 2010

Peanut Butter Cup Cookies

Maggie at Smashed Peas and Carrots has done it again...provided us with another yummy dessert. She was also responsible for the delicious Strawberry Upside Down Cake that I posted this summer. My husband and Peyton LOVE Peanut Butter Cups so I knew I HAD to try these.

1/2 cup butter, softened
1/2 cup shortening
3/4 cup white sugar
3/4 cup brown sugar
3/4 cup peanut butter
1 tsp vanilla
2 eggs
2 1/3 cup all-purpose flour
1 tsp baking soda
2 cups chopped peanut butter cups

Cream together butter, shortening and sugars. Add PB. Add vanilla and eggs. Add flour and baking soda. Stir in PB cups. (Maggie recommends chopping PB cups ahead of time and freezing. That way, when you stir them into your batter they keep their form when baking rather than melting.)

Bake at 350 for 7 to 10 minutes.

(For a more detailed recipe, click on the link above to go to her post. Check out the rest of her blog too for great craft ideas, more recipes, and other fun stuff.)

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