Peanut Butter Cookie Cups

Adapted via The Giant Blog of Cooking
Yields: 24 – 30 cookie cups

♦ 1 3/4 cups all-purpose flour
♦ 1/2 tsp salt
♦ 1 tsp baking soda
♦ 1/2 cup butter, softened
♦ 1/2 cup white sugar
♦ 1/2 cup peanut butter (I used chunky)
♦ 1/2 cup packed brown sugar
♦ 1 large egg, beaten
♦ 1 tsp vanilla extract
♦ 2 tbsp milk
♦ 30 peanut butter cup candies, unwrapped (frozen for at least 30 min)

Preheat oven to 375 degrees. Lightly spray a mini muffin pan/two mini muffin pans with cooking spray. Stir 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 (if making ahead: shape the dough into a ball and wrap tightly in plastic wrap; store in the refrigerator – will keep for 1 day).

Shape into 40 balls and place each into the mini muffin pan(s). Bake for about 8 minutes. Remove from oven and immediately press a (frozen) peanut butter cup into each cookie. Let cool for at least 15 minutes, and carefully remove from the pan.

Read more about these cookies and my musical pairing by clicking HERE.

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