Peanut Butter Cup Cookies(yields 40 cookies) INGREDIENTS 1 3/4 c. all-purpose flour &frac
Peanut Butter Cup Cookies (yields 40 cookies) INGREDIENTS 1 3/4 c. all-purpose flour ½ tsp. salt 1 tsp. baking soda ½ c. butter, softened ½ c. white sugar ½ c. peanut butter ½ c. packed brown sugar 1 egg, beaten 1 tsp. vanilla extract 2 tbsp. milk 40 miniature milk-chocolate peanut butter cups, unwrapped (one family bag of 19.75 oz. has about 65 cups) INSTRUCTIONS Preheat oven to 375*. — Sift together the flour, salt and baking soda; set aside. — Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. — Shape into 40 balls and place each into an greased 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 while the cookies remain in the muffin pans. — After they’ve cooled (the chocolate has set), remove from the pan. [I let my muffin tins sit on cooling racks for about 25 minutes before removing the cookies from the pan.] — These will keep well for about 3 days in an airtight container. If you’re wanting to store them longer, I would put them in a sealed container in the refrigerator. -- source link
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