Inside-Out Peanut Butter Cookie Cups
Prep Time: 1 Hr
Cook Time: 25 Min
Serves 4 Servings
Difficulty Moderate
Ingredients
- 1 1/4 C. firmly packed brown sugar
- 3/4 C. creamy peanut butter
- 1/2 C. Crisco® All-Vegetable Shortening
- 3 Tbsps. milk
- 1 Tbsp. Spice Islands® Pure Vanilla Extract
- 1 large egg
- 1 3/4 C. all-purpose flour
- 3/4 tsp. Clabber Girl® Baking Soda
- 3/4 tsp. salt
- Sugar
- 1 C. semi-sweet chocolate chips
- 1 tsp. Crisco® Butter Flavor All-Vegetable Shortening
- 1/4 C. finely chopped peanuts
Directions
- BEAT brown sugar, peanut butter, 1⁄2 C. shortening, milk and vanilla in bowl of electric mixer at medium speed until well blended. Beat in egg. Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Refrigerate about 1 hour or until firm.
- HEAT oven to 350°F. Spray mini-muffin pans with no-stick cooking spray.
- SHAPE dough into 1-inch balls. Roll in sugar. Place each ball in prepared mini-muffin cups. Press dough onto bottom and sides of C. to within 1⁄2-inch of top.
- BAKE 7 to 8 minutes or until cookies are set and just beginning to brown. Cool 10 minutes on cooling racks. Remove cookie C. very carefully to cooling racks to cool completely.
- PLACE chocolate chips and 1 tsp. shortening in microwave-safe bowl. Microwave at MEDIUM for 1 to 2 minutes or until chips are shiny and soft. Stir until smooth. Spoon about 1⁄2 tsp. chocolate mixture into center of each cookie. Sprinkle with chopped peanuts. Cool completely.
