Okay, so there are no Reese’s peanut butter cups in this recipe at all. But that’s what the cookies remind me of and they are inside out. If you can think of a better name, by all means let me know.
Cookie
Cookie
½ cup butter flavored Crisco (add 3 tsp water)
½ cup crunchy peanut butter
½ cup sugar
½ cup brown sugar, firmly packed
½ tsp baking powder
½ baking soda
1 egg
1 tsp vanilla
1¼ cups all purpose flour
Preheat oven to 375º
Beat the peanut butter and Crisco together on high speed for 30 seconds or long enough to combine. Add sugar, brown sugar, baking soda and baking powder and mix until combined, being sure to scrape the sides of the bowl. Add egg and vanilla and mix well. Add flour.
Drop by tablespoons or a small ice cream scoop (my favorite cookie tool), onto ungreased cookie sheets. Bake at 375º for 7-9 minutes. Remove from pan immediately and cool completely on wire racks.
Chocolate Frosting
2/3 cup unsweetened cocoa powder
2 1/3 cup confectioner’s sugar
½ cup margarine
½ cup cream cheese
1-2 Tbsp heavy whipping cream
1 tsp vanilla
Combine cocoa and confectioner’s sugar together and mix well. In large bowl beat margarine and cream cheese and vanilla together until well combined. Gradually add cocoa sugar mixture until frosting consistency, adding heavy cream as needed to make smooth.
Frost cookies and store in refrigerator.
© Crackerberries 2009
