Ingredients:
1/4 cup butter, softened ( no subs!)
1/4 cup Butter Flavor Crisco
1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
3 teaspoons vanilla
2 eggs
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2 1/2 cups flour
1/3-1/2 cup mini chocolate chips
2 cups chopped Reese’s Peanut Butter cups
3/4 cup peanut butter
1/3 cup dark brown sugar
1/2 cup sweetened condensed milk
2 tablespoons corn syrup
1/4 cup confectioners’ sugar
6 tablespoons butter
Directions:
Set oven to 350 degrees.
Line cookie sheets with parchment paper or foil (lightly grease the foil).
In a mixing bowl, cream the butter and shortenintg together for about 3 minutes.
Add in peanut butter and sugars; blend well.
Add in eggs and vanilla; beat for about 2 minutes until fluffy.
Sift together flour, baking soda, baking powder and salt.
Add/mix in the flour mixture to the creamed mixture.
Mix in the chocolate chips and the chopped Reese’s Cups.
For the filling: in a food processor, combine all the filling ingredients, process for about 2-3 minutes to make a paste-like texture that holds together.
Form the cookie dough into large round balls (about the size of a golf ball).
Press down and make a indentation in the middle (enough to hold the filling).
Spoon about 1 tablespoon of filling in the middle, and press down lightly with back of a spoon.
You may also mix in the gooey filling into the cookie dough for a marbleized effect.
Continue with the balance of the dough and filling.
Bake for 12-15 minutes.
Cool on baking sheet before removing to a wire rack.
Servings: 15-20
Time preparation: 25 min.
Time total: 37 min.