Welcome to the thirteenth post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!
This month is Unique Cookies month. When I decided to change a recipe on my list of cookies to make, we decided to try these. As wonderful as they were, they were just called "Peanut Butter Cup Cookies", which didn't sound unique enough.
I asked my Dad about it. He told me that I should name them "Rare Rabbit Cookies". Then he told me this joke:
Do you know how to catch a rare rabbit? Unique up on it.
RARE RABBIT COOKIES
- 1 cup butter, softened
- 1/2 cup creamy peanut butter
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1 package miniature Reese's peanut butter cups, unwrapped
- 1 cup semisweet chocolate chips
- 1 Tbsp. creamy peanut butter
- 1 tsp. shortening
- Cream the butter, peanut butter and sugars. Add the egg and vanilla. Slowly mix in the flour and baking soda.
- Cover and let the dough chill for 1 hour.
- Scoop the dough into balls.
- Next, let's put a peanut butter cup in the middle of each cookie. (See below.) Push a peanut butter cup into the center of each ball of dough. Pull the dough up around the edges and roll into a smooth ball.
- Bake at 350 for 12-15 minutes or until the edges are lightly browned.
- Once the cookies have cooled, make the chocolate mixture. Melt all of the ingredients together in a microwave and stir until smooth. Drizzle the chocolate over the cookies.
Note: This recipe made 26 cookies with peanut butter cups. After we used all of the cups, we had enough dough leftover to make 6 plain cookies (without peanut butter cups).
Recipe from Inspired.