It’s Day 10 of our 13 Days of Christmas Cookies. Today’s recipe for Pappy’s Peanut Butter Cup Cookies comes from my great niece, Rebekah Green, and it’s one she made for my father every Christmas from the time she was old enough to bake. She made them alongside her mother, Malinda, and my sister, Linda, as they were the ones who first introduced my father to that delightful blend of peanut butter and chocolate.
I’m honestly not sure where the original recipe came from. It’s been through too many adjustments and variations over the years. But they’re easy to make with good basic ingredients. No fuss, just fun to eat. A little hard to bake, as it’s too tempting to eat them before they’re plated.
- 3/4 cup creamy peanut butter
- 1/2 cup vegetable shortening
- 1-1/4 cups brown sugar, packed
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1-3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 bag (2 pounds, 4 ounces) Reese's Miniature Peanut Butter Cups
- 1 Preheat oven to 375°F.
- 2 In medium mixing bowl, using a blender on medium speed, combine peanut butter, shortening, sugar, milk and vanilla until well combined and creamy.
- 3 Slowly add egg, brown sugar, flour, salt and baking soda until well blended, being careful not to add to quickly as you'll end up with a powdery mess on your kitchen counter.
- 4 Roll dough into medium-size balls, and place on a non-stick cookie sheet, pressing a mini peanut butter cup into the middle of each cookie.
- 5 Bake for 7-8 minutes or until the edges start to brown.