Categories: Dessert

Ingredients

• 1 1/4 c. self-rising flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. creamy peanut butter
• 1/2 c. butter-flavored shortening, room temperature
• 1/3 c. firmly packed dark brown sugar
• 2/3 c. sugar, divided
• 1 large egg
• 1 1/2 tsp. vanilla extract
• 3 dozen miniature chocolate peanut butter cups

Directions

1. Preheat oven to 350 degrees.

2. Line 2 baking sheets with parchment paper.

3. In a medium bowl, whisk together flour, baking soda, and salt.

4. In a separate medium bowl, beat peanut butter and shortening at medium-high speed with an electric mixer until smooth. Add brown sugar and 1/3 cup sugar; beat until light and fluffy, about 2 minutes. Add egg and vanilla, and beat until combined. Reduce speed to low; add flour mixture, and beat until combined.

5. Using a 1 inch spring-loaded ice-cream scoop, scoop dough into mounds. Using your hands, roll into balls. Roll each ball in remaining 1/3 cup sugar to coat completely. Place balls at least 2 inches apart on prepared pans.

6. Bake for 10 minutes or until puffy. Remove from oven. Using a 1/2-teaspoon measure, press the middle of each cookie, forming an indentation. Place a chocolate peanut butter candy in each indentation.

7. Return to oven, and bake for approximately 5 minutes longer, or until edges are light golden brown. Remove from oven, and let cool on pans for 5 minutes; remove to wire racks to cool completely.

8. Makes about 3 dozen.

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