Ingredients
1½ cups firmly packed light brown sugar
⅔ cups vegetable shortening
1 Tbsp water
1 tsp vanilla
2 eggs
1¾ cups all purpose flour
⅓ cup unsweetened baking coco
¼ tsp baking soda
½ tsp salt
2 cups miniature peanut butter cups, unwrapped and quartered or coarsely chopped
Directions
– Heat oven to 375.
– Set out cooling rack.
– Combine brown sugar, shortening, water, & vanilla in a large bowl. Beat a medium speed of electric mixer until well blended.
– Beat eggs into creamed mixture.
– Combine flour, coco, baking soda, & salt.
– Mix slowly into creamed mixture until blended. Stir in peanut butter cups by hand.
– Place on an ungreased baking sheet drop by rounded tablespoonfuls about two inches apart.
– Bake a single baking sheet at a time for 7-9 minutes at 375 or until cookies are set.
– Cool 2 minutes on baking sheet and remove onto rack to cool completely.
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