The gifts are wrapped, meals are planned, the kids only have a couple of days of school left. All that remains is to sit back, enjoy the holiday and be thankful for this time together.
There'll be a whole lotta cookie baking going on at our house this week. Its not that I even eat many of them once they're baked....just a few. Really, its more about making something that comes from your heart and sharing it with people you love.
And I love me some peanut butter.
Peanut butter cookies rock, and these cookies take it to the next level with a mini-peanut butter cup in every one! These are quick, easy and foolproof!
Peanut Butter Cup Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups
Completely unwrap the mini peanut butter cups, place them in a small bowl and place in the freezer while you make the dough and bake the cookies. Freezing them makes them easier to push into the baked dough without crumbling and melting quickly.
Preheat oven to 375 degrees. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the Sift together the flour, salt and baking soda; mix well. Shape into 24 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. They will easily press into the dough. Cool and remove from pan.
Makes 24 cookies, but you can easily double or triple the recipe.. You'll want more than 24!
2 comments:
I'm not a peanut butter cookie fan but i really like Reese cups. I'm gonna try this today.
Michelle, I made these last year. Glad you still have the recipe posted because I lost it. They were some kinda good:-) and super easy!
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