Inside-Out Peanut Butter Cookie Cups
Indulge in these irresistible Inside-Out Peanut Butter Cookie Cupsa delightful twist where gooey chocolate fills a crunchy peanut butter shell. Perfect for cookie lovers craving a fun, bite-sized treat that'll vanish from your table!
Yield: 4 dozen (48 servings)
Nutritional Information per Serving: Calories 112, Total Fat 6 g, Saturated Fat 2 g, Carbohydrates 13 g, Dietary Fiber 1 g, Sugar 8 g, Protein 2 g, Cholesterol 4 mg, Sodium 56 mg
Total Time: 1 hr 25 min (Prep: 1 hr, Bake: 25 min)
Ingredients
- 1 1/4 cups packed brown sugar
- 3/4 cup Jif Creamy Peanut Butter
- 3 tablespoons milk
- 1 tablespoon 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 teaspoon baking soda
- 3/4 teaspoon salt
- Crisco Original No-Stick Cooking Spray
- Sugar, for rolling
- 1 cup semi-sweet chocolate chips
- 1 teaspoon Crisco Butter Flavor All-Vegetable Shortening
- 1/4 cup finely chopped peanuts
Instructions
- Beat brown sugar, peanut butter, 1/2 cup shortening, milk, and vanilla at medium speed until smooth. Add egg; beat well. Whisk flour, baking soda, and salt; gradually mix into peanut butter mixture on low until combined. Chill dough 1 hour until firm.
- Preheat oven to 350F (175C). Spray mini muffin pans with cooking spray.
- Roll dough into 1-inch balls; coat in sugar. Place in muffin cups and press to cover bottom and sides, leaving 1/2-inch space at top.
- Bake 7-8 minutes until set and golden. Cool in pans 10 minutes; remove to racks to cool completely.
- Melt chocolate chips with 1 tsp shortening in microwave on medium 1-2 minutes until glossy. Stir smooth. Spoon ~1/2 tsp into each cup; sprinkle with peanuts. Cool fully before serving.
These cookie cups are a crowd-pleaserbake a batch today and watch the magic happen!
