- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon sodium bicarbonate
- 1 egg
- 3 tablespoons milk
- 1/2 teaspoon vanilla
- 1/4 cup unsweetened cacao powder
- 1 1/2 cups all-purpose flour
- 1 pound vanilla-flavored chocolate coating, coarsely chopped
- 20 bite-size chocolate-covered peanut butter cups, unwrapped
- Brown and orange sprinkles or any other candies and/or tinted frosting
- Preheat oven to 350 levels F. Inside a large mixing bowl beat shortening and peanut butter by having an electric mixer on medium to high-speed for thirty seconds. Beat within the granulated sugar, brown sugar, baking powder, salt, and sodium bicarbonate until combined, scraping sides of bowl from time to time. Beat in egg, milk, and vanilla until combined. Beat within the cacao powder and because the flour as possible using the mixer. Stir in almost any remaining flour.
- 2. Shape dough into twenty 1 3/4-inch balls. Place balls 2 " apart on ungreased cookie sheets.
- 3. Bake for 9 to 11 minutes or until edges are simply firm. Awesome on cookie sheet for just two minutes. Transfer to some wire rack and let awesome.
- 4. Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. Inside a medium microwave-safe bowl microwave chocolate coating on 50% power for just two 1/two to three minutes or until melted and smooth, stirring every thirty seconds. Spoon melted coating over each cookie to pay for cookie and resemble melted snow. While coating continues to be tacky, give a peanut butter cup for any top hat and decorate with sprinkles or any other candies to resemble snowman faces (If using frosting to create snowman faces, add it once the chocolate coating is dry.) Let stand until set.
- Dough might be formed into balls after which frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls for an airtight container cover. Store within the freezer. When prepared to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.
- Place cookies in one layer within an airtight container cover. Store at 70 degrees for approximately three days or freeze for approximately 3 several weeks
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