Friday, January 30, 2009

Peanut Butter Cup Cookies

Makes approximately 40 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

12 oz. bag miniature chocolate covered peanut butter cups, unwrapped

1 tablespoon sugar (for rolling)


Preheat oven to 375 degrees F (190 degrees C).


1. Sift together the flour, salt and baking soda; set aside.

 2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.

3. Add the flour mixture; mix well.

4. Shape into balls and roll in sugar 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.


The dough is easier to handle if you chill it for 30 minutes first.

If you don't have a mini muffin pan you can space the cookies 2 inches apart on a cookie

sheet, they will be flatter (see below), but still yummy.

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