Peanut Butter Cup Cookies

Peanut Butter Cup Cookies
by Stephanie Childs

Prep: 25 Minutes
Bake: 7 minutes per batch
Oven: 375 degrees
 
1/2 C butter or margarine
1/2 C peanut butter
1/2 C granulated sugar
1/2 C packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 C all purpose flour
1 bag of peanut butter cups - unwrapped
 

1. Mix butter and peanut butter in a large bowl. Add the sugar, brown sugar, baking soda and baking powder– Beat till combined. Beat in the egg with vanilla till combined. Beat in as much flour as you can with mixer and add remaining flour– mix with spoon. If necessary, cover and chill and easy to handle.

2. Shape dough into 1” balls. Roll in additional granulated sugar to coat. Place balls in an ungreased mini muffin pan. Bake in 375 degree oven for 6 minutes or until lightly brown. Note that dough will rise while baking and sink into a bowl shape once removed– you want the dough to rise to the rim of the cup but not overflow and so ball size will vary depending on the size of muffin pan used.

3. While cookies are baking- unwrap your candies. Let cookies cool for a minute or less and then place a peanut butter cup in the center of each cookie– pressing gently. Allow the whole cookie to cool before removing from tin as the chocolate will melt and needs to reset in the cookie– this usually takes no more than 5 minutes.

4. Eat and hide any leftovers as they don’t last long once someone spots them!