I am off to Philly to visit one of my best friends and I figured since she always listens to what I am baking it is only fair that I bring her something - plus a great excuse to try a new recipe. After my original recipe idea went down in flames (I didn't have a key ingredient)I looked for a recipe where I could still use the miniature Reeses Peanut Butter Cups I bought (and started eating). This recipe was so simple and came out great!
Some key things I found for this recipe was that my mini offset saptula was awesome in getting the cookies out of the mini muffin tin. Also after I took them out of the tin I let them sit on a plate in the fridge for a little bit so it would be easier to pack them and then they sat patiently in my fridge over nite but they are delicious when they are first done all melty and gooey! When they came out of the oven they don't look cooked but they are and the bottoms are defiently more cooked then the top so don't fret! The recipe said that it made 40 - I got about 33-35. I unwrapped the peanut butter cups while the cookies were in the oven.
Before they went into the oven
All ready to go!
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, unwrapped
- Preheat oven to 375 degrees F (190 degrees C).
- 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 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. Cool and carefully remove from pan.