Thursday, November 4, 2010

Peanut Butter Cup Cookies

Here is a new cookie recipe I found on AllRecipes

Peanut Butter Cup Cookies
40 Servings


  • 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.
**Here are a few tips after making this recipe. Put the peanut butter cups in the fridge or freezer while making the cookies. This makes them easier to unwrap, and also not melt as quickly when you press them into the cookie. Other reviewers said to take the cookies out at 8 minutes even if they don't look like they're finished. I followed these instructions but mine were still a little over cooked. Be sure to take them out a minute earlier if your oven cooks quickly.

1 comment:

  1. Sounds delicious! Unwrapping 40 PB cups might be a task though! =)