- 3/4 cup peanut butter
- 1/2 cup shortening
- 1/2 cup white sugar
- 1/3 cup packed brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/3 cup granulated sugar for decoration
- 30 miniature chocolate covered peanut butter cups, unwrapped
- Preheat oven to 350 degrees F (180 degrees C).
- In a large mixer bowl cream peanut butter, shortening, 1/3 cup sugar and the brown sugar. Add egg, milk and vanilla; beat well.
- Combine flour and baking soda; gradually add to creamed mixture, blending thoroughly. Shape dough into 1 1/2 inch balls; roll the balls in sugar.
- Place on ungreased cookie sheet; bake 10-12 minutes. Remove from oven and IMMEDIATELY place unwrapped peanut butter cup on top of each cookie, pressing down so that cookie cracks around edges. Cool slightly; remove from cookie sheet.