Inside-Out Peanut Butter Cookie Cups
- Yield: 4 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 112
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 4
- Sodium
- 56
- Total: 1 hr 25 min
- Prep: 1 hr
- Cook: 25 min
Ingredients
1 1/4 cups firmly packed brown sugar
3/4 cup Jif® Creamy Peanut Butter
3 tbsps. milk
1 tbsp. vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
1/2 cup Crisco® All-Vegetable Shortening
or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
3/4 tsp. baking soda
3/4 tsp. salt
Crisco® Original No-Stick Cooking Spray
Sugar
1 cup semi-sweet chocolate chips
1 tsp. Crisco® Butter Flavor All-Vegetable Shortening
1/4 cup finely chopped peanuts
Directions
- BEAT brown sugar, peanut butter, 1/2 cup 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 degrees 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 cup 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 cups very carefully to cooling racks to cool completely.
- PLACE chocolate chips and 1 teaspoon 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 teaspoon chocolate mixture into center of each cookie. Sprinkle with chopped peanuts. Cool completely.