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INGREDIENTS:
1 cup Butter Crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. Vanilla
2-1/2 cups flour
1-1/2 tsp. baking soda
1 tsp. salt
36 oz. of peanut butter cups
DIRECTIONS:
Cream together Butter Crisco, peanut butter, sugar, and brown sugar. Add eggs and vanilla. Then add flour, baking soda, and
salt.
Press the dough into the bottom of mini muffin tins. These should be about 1/2 full – maybe a little more. Bake at 350 for 5 to 7 minutes, or until light brown. Remove from oven and insert peanut butter cups while dough is still warm. Peel peanut butter cups ahead of time so that you can do this quickly.
Cool slightly (5-7 minutes) before removing from the pan. Use a small paring knife slipped along the side of the peanut butter cups to pop them out. If they break up, then cool longer.
