As you all know, in this house, peanut butter cups rank way up there on the dessert menu. Thanks to the ever-popular Pinterest, I found this little lovely recipe involving mini-Reese’s and peanut butter cookies. Now, I will admit getting mine a little over-done, but I was trying to compensate for using regular muffin cups. The recipe called for using a mini muffin pan, but I don’t have one. Anyway, Nicholas likes them, and they look pretty good. I haven’t tried one, but I will tomorrow. This recipe can originally be found on http://www.bakedperfection.com/2008/06/peanut-butter-cup-cookies.html. And with that, if you can handle the heat, get to baking! 😀
- 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, unwrapped*
- In a small bowl sift together the flour, salt and baking soda; set aside.
- In a large bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy.
- Beat in the egg, vanilla and milk.
- Slowly add the flour mixture; mix well (at this point you can store the dough in the refrigerator until you are ready to make the cookies).
- Shape the dough into approximately 40 balls and place each into an ungreased mini muffin pan.*
- Bake at 375 degrees for 8 minutes.*
- Remove from oven and immediately press a mini peanut butter cup into each ball.
- Cool and carefully remove from pan; the chocolate will be runny for several hours.
*Note: As I said earlier, I only have regular muffin pans, so I made 24 cookies instead of 40. I also upped the cooking time to about 10 minutes to account for the dough balls being larger. Since my oven cooks hotter, I also lowered the temperature to 350-degrees.