Thursday, December 31, 2009

Peanut Butter Cup Cookies

Recipe and photos courtesy of Allrecipes

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.

Unwrap the peanut butter cups and place them in the freezer to harden.

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. (You may need to transfer the pan to the freezer if the PB cups begin melting too quickly.) Cool and carefully remove from pan.

*If you don't have a mini muffin pan, you can just cook them on a regular cookie sheet. They may spread a bit more, but they will still be yummy! See below.