Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

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1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature peanut butter cups, unwrapped

Preheat oven to 350 degrees. In a bowl, whisk together the flour, baking soda and salt. In another bowl, use a mixer to beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed. Add the egg, vanilla and milk and mix for another minute or so to combine. Reduce the mixer speed to low, add the dry ingredients and mix until just combined. Shape the dough into about 40 1-inch balls. Place dough balls in the cups of a miniature muffin pan. Keep the dough in balls and don’t press them into the pan. Bake for 8 to 10 minutes, or until light golden brown. Remove from the oven and immediately press a miniature peanut butter cup in the middle of each cookie. Let cool for at least 10 to 15 minutes before removing from the pan.

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