Double Chocolate Peanut Butter Cookies

Ingredients

Cookies

1 cup packed brown sugar

1/2 cup butter or margarine, softened

1/2 cup vegetable shortening such as Crisco

1/2 cup creamy peanut butter

1 egg

2 teaspoons vanilla

2 1/2 cups uncooked old-fashioned rolled outs

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup miniature semisweet chocolate chips

36 miniature peanut butter cups

Directions

Heat oven to 350 degrees F.

In large mixing bowl, combine sugar, butter, shortening, peanut butter, egg and vanilla.

Beat at medium speed of electric mixer until well blended

Add oats, flour and salt. Beat at low speed until soft dough forms. Stir in chips.

Shape dough into 1 1/4 inch balls. Place balls 2 inches apart on un-greased cookie sheets. Bake for 10 to 14 minutes, or until set. Remove cookie from oven. Immediately press peanut butter cup into center of each cookie. Let cool for 2 minutes before removing from cookie sheets. Cool completely before storing.

Notes

This recipe uses approximately 1 1/3 bags of a 9.9 ounce bag Miniature Reese Peanut Butter Cups