- 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 baking soda
- 1 egg
- 3 tablespoons milk
- 1/2 teaspoon vanilla
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 pound vanilla-flavored candy coating, coarsely chopped
- 20 bite-size chocolate-covered peanut butter cups, unwrapped
- Brown and orange sprinkles or other candies and/or tinted frosting
Preheat oven to 350 degrees F.
- In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds.
- Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally.
- Beat in egg, milk, and vanilla until combined.
- Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
- Shape dough into twenty 1 3/4-inch balls.
- Place balls 2 inches apart on ungreased cookie sheets.
- Bake for 9 to 11 minutes or until edges are just firm.
- Cool on cookie sheet for 2 minutes.
- Transfer to a wire rack and let cool.
- Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet.
- In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds.
- Spoon melted coating over each cookie to cover cookie and resemble melted snow.
- While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.)
- Let stand until set.
From the Test Kitchen
Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container; cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.
Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months