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peanut butter cups are better #6

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2 changes: 1 addition & 1 deletion ingredients.md
Original file line number Diff line number Diff line change
Expand Up @@ -8,4 +8,4 @@
- 3/4 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 6 oz. semi-sweet chocolate chunks
- 6 oz. peanut butter cupchunks
12 changes: 6 additions & 6 deletions recipe.md
Original file line number Diff line number Diff line change
Expand Up @@ -5,15 +5,15 @@
2. Blend crisco, sugars, eggs, and vanilla in a large bowl.

3. Sift dry ingredients and blend them into the main bowl.
4. Stir in chocolate chunks.

4. Stir in those sweet peanut butter cupchunks.

5. Roll large spoonfuls of cookie dough into balls, then drop onto ungreased
cookie sheet. Dough balls should be well separated on sheet.

6. Bake 7-9 minutes, until cookies are slightly darker than raw dough.

7. Leave on cookie sheet 5 minutes before transferring to wire cooking rack.
Cookies should be soft after cooling!

8. Store in cookie jar with a slice of plain bread.