Yield: 24 servings
Peanut-Butter Cup Cookies
Ingredients
- 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
- 30-40 miniature chocolate covered peanut butter cups, unwrapped
Instructions
- Place the un-wrapped peanut butter cups in the freezer to make them easier to handle. Preheat oven to 375 degrees F (190 degrees C). Mix 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.
- Gradually the flour mixture; mix until just combined. Shape into 30-40 1 inch balls and place each into an un-greased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a peanut butter cup into each. Cool and carefully remove from pan.
Notes
I suggest chilling them right away, otherwise the chocolate will melt and make stacking difficult.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g