Hoiday Baking Series #2

Time for some more baking!!!
 
For Day 2 of my baking series, we will be making peanut butter cup cookies. This recipe is the same as the Hershey Kiss Blossoms that we made yesterday. Can't beat it. One dough, two different types of cookies!

You will need:

3/4 cup granulated sugar (plus a little extra to roll dough in)

1/2 cup packed brown sugar

1/2 cup peanut butter

1/4 cup shortening

1/4 cup butter

1 egg

1 1/2 cups gluten free Bisquick (use regular Bisquick if not gluten free)

...and of course you need Mini Reese Cups

Preheat oven to 375 degrees

1. Mix sugars, peanut butter, shortening, butter, and the egg in a bowl until combined.

2. Gradually add in the Bisquick until combined

3. Refrigerate dough for 60 min (if in a hurry just pop in the fridge for 10-20 min, your dough will simply be a little softer when you roll into balls, but will turn out fine)

3. Roll your dough into balls (I like to use a mini ice cream scoop to do this step) and then roll into granulated sugar

4. Place your dough balls in a mini muffin tin and bake for 8-10min or until brown

5. Once cookies are done, immediately press a Reese Cup into the cookie

6. Once cookies have cooled, remove from muffin tin

ENJOY :)