Thursday, October 22, 2009

Peanut Butter and Chocolate Cookie Cups

Peanut Butter and Chocolate Cookie Cups

Makes 40.

I know, I know, another peanut butter and chocolate recipe. But... who's complaining?
Recipe from

1/2 c. butter, softened
1/2 c. white sugar
1/2 c. packed brown sugar
1/2 c. creamy peanut butter
1 egg
1 t. vanilla
2 T. milk
1-3/4 c. flour
1/2 t. salt
1 t. baking soda
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees.
Cream together butter, white sugar, brown sugar, and peanut butter. Beat in egg, vanilla, and milk.
In a separate bowl, mix together flour, salt, and baking soda. Slowly add to the mixing bowl until well incorporated.
Shape into 40 balls and place into an ungreased mini muffin tin.
Bake for 8 minutes. Remove from the oven and immediately press a peanut butter cup into the center of each ball. Cool completely and remove from pan.

A Note From The Little Lady: To make removing wrappers easier, place peanut butter cups in the freezer for a bit beforehand. The wrappers will come off "cleaner" than if they are room temperature. You can return the peanut butter cups to the fridge after unwrapping, which keeps them firm for when you press them into the cookies.

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