Ingredients
- 2 eggs
- 450 gr miniature peanut butter
- 325 gr brown sugar
- 190 gr flour
- 130 gr crisco shortening
- 28 gr cocoa
- 16 ml water
- 4 gr vanilla
- 1 gr baking soda
- 1 gr salt
Pre-heat oven to 190ºC (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 5 cm apart onto ungreased baking sheet. Bake one baking sheet at a time at 190ºC (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.
