These are fantastic. I've had a similar recipe at the back of the list for some time- peanut butter cookies with peanut butter cups. When I finally got around to deciding to make them, it was only a week or two until my mom came to visit, so I had to wait- she is a special appreciator of peanut butter and chocolate combinations! And these did not disappoint. It doesn't hurt that I used dark chocolate PB cups instead of regular- that's what we like, just use what you like!
Let's get to these cookies. Easy, delicious, and they look so cute too!
|Start with your (regular and peanut) butters and sugars.|
|Once creamed, add the egg, vanilla, and milk.|
|Mix that all together really well before you...|
|...add the dry ingredients on top!|
|Mix it all together until well incorporated and uniform.|
|Place dough or balls of dough into your mini muffin cups- I used a cookie scoop with great success.|
|And here they are just out of the oven and still very hot...|
|...so you can press the PB cups in! Then let cool at least halfway still in the tins.|
PB Cup Cookies
-1/2 cup butter, softened
-1/2 cup peanut butter
-1/2 cup white sugar
-1/2 cup brown sugar
-1 teaspoon vanilla
-2 tablespoons milk
-1 3/4 cups flour
-1/4 teaspoon salt
-1 teaspoon baking soda
-about 40 mini peanut butter cups, unwrapped and frozen
Grease a mini muffin pan for these little pb cup cookies.
Cream together the butters and sugars. Beat in the egg, vanilla, and milk.
Add the dry ingredients and mix until combined.
Put about a tablespoon or so of dough in each mini-muffin tin.
Bake at 375 F for 8 minutes.
Remove from oven and press peanut butter cups into the tops immediately. Let cool about halfway. Remove to a cooling rack and cool completely. Eat warm, room temp, or as my mom likes them- frozen!
|Your finished PB cup cookies. So delicious and so simple!|