Ingredients:
1 cup Crisco
2 sticks unsalted butter, at room temperature
1 1/2 cups peanut butter
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar
4 eggs, at room temperature
2 tsp. pure vanilla extract
4 2/3 cups all- purpose flour
2/3 cups cocoa powder
2 tsp. baking soda
2 cups chocolate chips
2 cups peanut butter chips
20 peanut butter cups, into eights
Directions:
Preheat oven to 375 F. Cream first five ingredients together now beat in eggs one at a time until incorporated. Stir in pure vanilla extract. Combine dry ingredients together, stir in dry ingredient gradually into the creamed mixture until combined completely.
Add the chocolate chips, peanut butter chips, and chopped peanut butter cups and give this mixture a good stir until well combined.
Drop by tbsp.fuls on parchment lined baking sheets 2 inches apart and bake the cookies for 8 minutes and cool on sheet for 2 minutes before removing to cooling racks to cool completely. Enjoy!
1 cup Crisco
2 sticks unsalted butter, at room temperature
1 1/2 cups peanut butter
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar
4 eggs, at room temperature
2 tsp. pure vanilla extract
4 2/3 cups all- purpose flour
2/3 cups cocoa powder
2 tsp. baking soda
2 cups chocolate chips
2 cups peanut butter chips
20 peanut butter cups, into eights
Directions:
Preheat oven to 375 F. Cream first five ingredients together now beat in eggs one at a time until incorporated. Stir in pure vanilla extract. Combine dry ingredients together, stir in dry ingredient gradually into the creamed mixture until combined completely.
Add the chocolate chips, peanut butter chips, and chopped peanut butter cups and give this mixture a good stir until well combined.
Drop by tbsp.fuls on parchment lined baking sheets 2 inches apart and bake the cookies for 8 minutes and cool on sheet for 2 minutes before removing to cooling racks to cool completely. Enjoy!
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