Ingredients
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13 ounces refrigerated peanut butter cookie dough
12 miniature peanut butter cups
1/3 cup semi-sweet chocolate chips
1 teaspoon Crisco
Preparation
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heat oven to 350*.
divide dough into 12 equal pieces -- with floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into a ball.
place 6 balls on ungreased sheet, arranging evenly apart.
refrigerate remaining balls until ready to bake.
bake at 350* for 11-14 minutes.or golden brown --
cool 1 minute, remove to rack to cool completely.
melt chocolate chips and crisco, drizzle over cooled cookies.
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