| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
St. Louis |
Post3 |
72 |
servings |
INGREDIENTS
| 3/4 |
c |
Butter or margarine – (1 1/2 sticks); softened |
| 3/4 |
c |
Peanut butter |
| 3/4 |
c |
Granulated sugar |
| 3/4 |
c |
Brown sugar -; (packed) |
| 1/2 |
ts |
Baking soda |
| 1 |
|
Egg |
| 2 |
c |
All-purpose flour |
| 1 |
pk |
Bite-size chocolate-covered |
|
|
Peanut butter cups – (8 oz/ 30); quartered |
INSTRUCTIONS
Preheat oven to 375 degrees. Beat butter or margarine with an electric
mixer on medium to high speed for 30 seconds. Beat in peanut butter. Add
granulated sugar, brown sugar and baking soda; beat until combined. Beat in
egg. Beat in as much flour as you can. Stir in any remaining flour. Gently
stir in chopped peanut butter cups. Drop by rounded teaspoonfuls about 2
inches apart onto ungreased cookie sheets or roll into 1-inch balls and
flatten slightly with your fingers. Bake for 7 to 9 minutes or until edges
are lightly browned. Let cool on cookie sheet for 2 minutes. Remove; let
cool on wire racks. Yields 6 dozen.
Comments: This is from Better Homes and Gardens Christmas Cookies magazine,
1997 edition, which notes that the dropped cookies will be softer than
those shaped into balls before baking.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
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