This recipe had me at the first line. Smooth, sweet peanut butter cookie with a kiss of peanut butter and chocolate. These cookies are so good that I barely let them cool before I started eating them. They're easy to make, but not so easy to share!
Congrats to Candance Early for submitting this recipe! Please email me at firstname.lastname@example.org so I can send you some adorable cookie cutters!
*PEANUT BUTTER CUP COOKIES*
1 ¾ cups all-purpose flour (any brand)
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup granulated white sugar
½ cup smooth peanut butter
½ cup packed brown sugar
1 egg, beaten
1 teaspoon pure vanilla extract
2 tablespoons whole milk
40 miniature chocolate covered peanut butter cups, unwrapped and frozen
Preheat oven to 375 degrees. 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 and mix well. Shape into 40 same size balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for eight minutes or until golden brown. Remove from oven and immediately press a mini frozen peanut butter cup into each ball. Cool before removing from pan. Store cookies for up to a week in an airtight container.
Submitted by Candace Bowen Early