Highlighted cookie of the week. Peanut Butter Cup Cookie

Unfortunately, I had to pass on the cookie exchange that I was invited to this year.
Wanna know what I would have brought with me?  A Santa sack full of these.

                                                                   {source}
Peanut Butter Cup cookies!!!!! 

BTW-Bet ya didn't know the Cookie Monster and me have many similar attributes!
No joke!  We're both carb-craving, delightful characters who erupt into tears when confronted with the horror of an empty cookie jar.  Mmmmmm!  I can't think of anything more satisfying then a chewy cookie and a cold glass of milk!



Here is the recipe snatched from Priscilla Bakes.

Peanut Butter Cup Cookies
 Ingredients:
1 cup butter, softened
1/2 cup Jiff® Creamy Peanut Butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 package (13 ounces) miniature peanut butter cups
DRIZZLE:
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon creamy Jif® Peanut Butter
2 tablespoons shortening

DIRECTIONS:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks. For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies. Yield: about 3 dozen.

Here's a thought!  When you dive into your "Christmas Wrapping Marathon" why not have a few of these on hand, to give you an energy boost?

                                                                    Enjoy!