November 21, 2010

Peanut Butter Cup Cookies

This is one of my favorites but until today I had never made them.  Peanut Butter Blossoms are probably the more traditional peanut butter Christmas cookie but I don't like chocolate, so I prefer Reese's peanut butter cups over Hershey kisses, where peanut butter masks the chocolate taste :)

The recipe made exactly 40 cookies, as it said it would, however the deceptive people at Reese's did not include 40 peanut butter cups in the bag I purchased (despite the nutrition label stating the bag contained 40).  So I got to try a few cookies sans peanut butter cup and they were really, really good.  In fact, I think I prefer the plain peanut butter cookie.  However, that's probably only because I don't like chocolate.

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

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

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

3.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.

4.Shape into 40 balls and place each into an ungreased mini muffin pan.

5.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.

After the pan cooled a bit (about 2 minutes), I put the pan in the freezer to solidfy the chocolate.

After 10 minutes in the freezer, the cookies can easily be removed from the pan.  I used a paring knife to lift each cookie.