This year, it just so happened that the white chocolate bark and Reeses’ cups were on sale the same week. I took it as a sign that I should FINALLY make these cookies.
- ½ cup shortening
- ½ cup creamy peanut butter
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp. baking powder
- ¼ tsp. salt
- ⅛ tsp. baking soda
- 1 egg
- 3 tbsp. milk
- ½ tsp. vanilla
- ¼ cup cocoa powder
- 1 ½ cups all-purpose flour
- white chocolate bark
- 20 mini peanut butter cups, sliced in half
1. Preheat oven to 350. Line baking sheets with parchment paper.
2. In the bowl of your stand mixer, beat shorting and peanut butter together on high speed for 30 seconds. Then add the sugar, brown sugar, baking powder, salt and baking soda and beat on medium speed until fully combined. Add the eggs, milk and vanilla.
3. Slowly add the cocoa powder and flour into the batter until combined.
4. Roll the dough into 2-inch balls and place 2 inches apart on the prepared baking sheets.
5. Bake for 10 minutes then transfer to a wire rack to cool completely.
6. Once cool, melt the white chocolate bark. Spoon the white chocolate on top of the cookies to resemble a melting snowman. Top with the halved peanut butter cup (his hat) and arrange sprinkles to look like the snowman face is melting. Allow chocolate to fully set before moving.
Seriously, are they not adorable?