Recipe courtesy of Crisco

Chocolate Peanut Butter Cup Cookies

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  • Total: 45 min
  • Prep: 35 min
  • Cook: 10 min
  • Yield: 3 dozen cookies
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1 cup semi-sweet chocolate chips

2 (1 oz.) squares unsweetened baking chocolate

1 cup sugar

1/2 cup Crisco® Butter Shortening OR 1/2 stick Crisco® Butter Shortening Sticks

2 large eggs

1 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups Pillsbury BEST® All Purpose Flour

1/2 teaspoon baking soda

3/4 cup finely chopped peanuts

36 miniature peanut butter cups, unwrapped

1/3 cup Jif® Creamy Peanut Butter


  1. 1.HEAT oven to 375 degrees F. 2.COMBINE chocolate chips and unsweetened chocolate in microwave-safe dish. Microwave on MEDIUM (50% power) 2 minutes. Stir. Repeat until smooth. Cool slightly. 3.BEAT sugar and shortening in large bowl at medium speed of electric mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Slowly mix in chocolate until well blended. Combine flour and baking soda. Add to chocolate mixture. 4.SHAPE dough into 1 14-inch balls. Roll in chopped peanuts. Place 2 inches apart on ungreased baking sheets. 5.BAKE 7 to 10 minutes or until set. Immediately press peanut butter cup down into center of each cookie. Cool 2 minutes on baking sheet. Place on cooling rack to cool completely. 6.PLACE peanut butter in resealable food storage bag. Seal. Microwave on HIGH (100% power) 10 seconds. Knead. Cut small tip off one corner of bag. Drizzle over cookies.