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“these cookies have peanut butter cups mixed into peanut butter dough...we like to make these and "mix into " ice cream”
READY IN:
38mins
YIELD:
20 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. position a rack in the middle of the oven.
  2. preheat the oven to 3258.line two baking sheets with parchment paper.
  3. sift the flour, baking soda and salt into a medium bowl.and set aside.
  4. in a large bowl, using an electric mixer on medium speed, cream butter, vegetable shortening, peanut butter, brown sugar, and granulated sugar until smoothly blended and the color has lightened slightly.about 1 minute.
  5. Stop the mixer and scrape down the sides of the bowl while mixing as needed.
  6. Mix in the egg and vanilla about 1 minute.
  7. on low speed, add the flour mixture, mixing just until it is incorporated.the dough will be soft and smooth.
  8. use a large spoon to mix in the peanut butter cups.
  9. drop by heaping tablespoonsful onto the prepared baking sheets -- spacing them about 3" apart.
  10. bake the cookies one sheet at a time until the tops feel firm and have several small cracks, about 18 minutes.
  11. cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool thoroughly.
  12. the cookies can be stored in a tightly covered container at room temperature for up to 4 days.

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