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1
In a bowl that fits your stand mixer, whisk together the flour, corn starch, baking soda and salt.
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2
In a separate bowl, combine the butter, shortening, brown sugar and granulated sugar. Whisk vigorously, until no lumps remain. Add the egg, and whisk again until incorporated. Then add the whole milk and vanilla extract and whisk again until smooth.
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3
Add the wet ingredients into the bowl with the dry ingredients. Fit the bowl to your stand mixer (with paddle attachment fixed) and mix on medium speed until a soft dough forms. Do not over-mix. Remove the bowl from the mixer and fold in the chopped peanut butter cups, carefully, until evenly dispersed.
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4
Roll the dough out onto a piece of plastic wrap. Roll into a ball and seal with the wrap. Refrigerate the dough for at least 2 hours or up to 12 hours.
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5
Once your dough has chilled, preheat oven to 325u00b0F and line 2 large cookie sheets with silicone mats or parchment paper. Remove the dough from the fridge and let stand for 20 minutes.
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6
Roll the dough into 2 tablespoon-sized balls and place the dough balls onto the prepared cookie sheets (6-8 per sheet). Bake at 325u00b0F for 12-15 minutes, or until the edges just begin to brown.
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7
Let cool for 5 minutes on the cookie sheets, then transfer to a wire rack to cool the rest of the way.
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8
While the cookies are cooling, prepare the chocolate drizzle. In a small saucepan, combine the chocolate chips, peanut butter and shortening. Heat over low heat until the mixture has melted, stirring frequently.
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9
Remove from heat and transfer to a squeeze bottle or drizzle each cookie with a spoon.
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10
Store at room temperature, in an airtight container, for a week. Enjoy!
