Ingredients
- 2 eggs
- 2 cups miniature peanut butter
- 1 1/2 cup brown sugar
- 1 1/2 cup flour
- 5/8 cup crisco shortening
- 3/8 cup cocoa
- 1 tablespoon water
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies. Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in peanut butter cups. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375F (190C) for 7 to 9 minutes, or until cookies are set.
DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 3 dozen cookies.
