After baking the cookies, I removed them from the mini muffin pan and placed each cookie in mini baking cups. I bought these particular red and green ones at Target.
The only trick to this recipe is remembering to remove all the wrappers from the mini Reese's peanut butter cups before the cookies come out of the oven because they need to be pressed in immediately.
You may want to store the Reese's in the freezer because they tend to melt in a warm kitchen, when holiday baking is in progress.
I've found that there are rarely 40 peanut butter cups in the package, so you'll likely have a few cookies without candy at the end. This is my preference, of course, since I hate chocolate.
I didn't think I was a fan of peanut butter cookies until I tried this recipe sans peanut butter cup. I absolutely love them and make them year-round with no peanut butter cups :)
Peanut Butter Cup Cookies
Prep Time: 15 minutes
Cook Time: 16 minutes
Ingredients (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
- 40 mini Reese's peanut butter cups, unwrapped
- Preheat oven to 375 degrees.
- In a medium bowl, 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.
- Roll into 40 1-inch balls (I use a small Oxo cookie scoop) and place each into an ungreased mini muffin pan.
- Bake for 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.
- Once the cookies have fully cooled, remove from pan (I use a paring knife to help lift them).
- Store in the refrigerator or freezer to prevent cookies from getting dry.
Source: All Recipes
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