Sunday, December 4, 2011

It's Cookie Time!

We're kicking off our Cookie Contest here at Mystery Lovers' Kitchen. Submit a recipe and you could win some adorable cookie cutters. We're closing submissions on December 7th, so hurry if you have a great recipe!

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 so I can send you some adorable cookie cutters!

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


  1. This one is sure to be a favorite with my kids...they love that peanut butter and chocolate combo. Thanks to Candace for submitting the recipe!

  2. LOL! Not easy to share, huh? That's the true test of a cookie! They're very cute. I can imagine that they would go fast at a party.


  3. Congrats, Candace.

    But, ooh, bad post this early in the morning, and evil me--I know where the Reese's are hidden in my pantry! Heheh!

  4. they look grandkids will love them