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 degrees F .
In a small bowl sift together the flour, salt and baking soda; set aside. In a large bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg,
vanilla and milk. Slowly add the flour mixture; mix well (at this point you can store the dough in the refrigerator until you are ready to make the cookies). Shape the dough into approximately 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan; the chocolate will be runny for several hours.
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 degrees F .
In a small bowl sift together the flour, salt and baking soda; set aside. In a large bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg,
vanilla and milk. Slowly add the flour mixture; mix well (at this point you can store the dough in the refrigerator until you are ready to make the cookies). Shape the dough into approximately 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan; the chocolate will be runny for several hours.
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