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I absolutely LOVE Peanut Butter Cup Cookies. I am a huge peanut butter cup fan, and adore peanut butter cookies. These cookies give me the best of both worlds. They are pretty great any time of year, but they're perfect for gift giving because their size and shape makes them easy to stack and package. Plus, who doesn't like peanut butter cups?
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I will make a little confession, the first time I made these I wasn't sure if the peanut butter cups were supposed to be inserted into the cookie before or after baking so I tried both, and guess what? Either way works! The chocolate will bubble up a little if you stick the peanut butter cups in the dough before baking though (as evidenced in the photo), and they go in super easy after baking, so I say just do it that way. You will need a mini muffin pan to make these, and with this recipe I end up using the whole bag of peanut butter cups, minus the few that mysteriously don't make it that far. Somehow they get eaten before the cookies finish baking. No idea how that happens!
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.
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