I haven’t baked anything in a while so I wanted to make some cookies last night. I’ve been craving peanut butter cups so I set out to find cookies that would either include peanut butter cups or at least replicate those same flavors. This recipe fit the bill. These cookies remind me of the hershey kiss cookies people make at the holidays. They were equally as tasty as those too!
The original recipe calls for using mini muffin pans to make the cookies. I don’t have a mini muffin pan so I just baked these on my silpat on a cookie sheet. I think the main problem I ran into was that the cookies weren’t deep enough for the peanut butter cups, which I suspect they would have been were they baked in the mini muffin pans. The lack of depth caused many of the cookies to crack when I pressed the peanut butter cups in. In the end, it didn’t matter since I wasn’t concerned with the appearance of the cookies.
Peanut Butter Cup 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 miniature chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 F.
Sift 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 until combined.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.