Reese’s Peanut Butter Cookies

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½ cup soft butter
½ cup butter flavored Crisco
1 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 XL eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
24 Reese’s Peanut Butter Cups

Preheat oven to 375 degrees.

Cream butter, Crisco, peanut butter and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add an additional 2 Tablespoons flour for high elevation. Scoop out approximately 24 2” balls of dough.  Gently roll. *Optional: Roll in granulated sugar. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Gently press with a fork or wavy cutter. Bake at 375 degrees for 12-14 min. 
 

Immediately after you pull them from the oven, leave them on the pan and press a chilled Reese’s peanut butter cup in the center of each one.  Gently heat 1/3 cup peanut butter in a quart size freezer-strength Ziploc bag. Snip a hole in the corner, and drizzle each cookie with peanut butter. Next drizzle each cookie with melted Hershey bars (2 of the 1.55 size) in a quart size freezer strength Ziploc. Let them set a bit and then remove them from the pans. You can quicken the step of them setting up by placing them in refrigerator or freezer for a bit. Let set. Share!