Peanut Butter Cup Cookies
3 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking soda
1 cup butter , softened
1 cup white sugar
1 cup peanut butter
1 cup packed brown sugar
2 egg , beaten
2 teaspoon vanilla extract
4 tablespoons milk
48 miniature Reese's butter cups , unwrapped
1 teaspoon salt
2 teaspoon baking soda
1 cup butter , softened
1 cup white sugar
1 cup peanut butter
1 cup packed brown sugar
2 egg , beaten
2 teaspoon vanilla extract
4 tablespoons milk
48 miniature Reese's butter cups , unwrapped
Preheat oven to 375 degrees F (190 degrees C). Whisk
together the flour, salt and baking soda in a medium bowl; 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;
mix well. Shape into 1 inch balls and place each into ungreased mini muffin pans. Freeze any remaining dough to use later.
Bake at 375 degrees for about 8-9 minutes. Remove from oven
and immediately press a mini peanut butter cup into each ball. Cool and
carefully remove from pan.
Makes 48
(doubled original recipe to make sure I get exactly 48 with some dough left over)
(doubled original recipe to make sure I get exactly 48 with some dough left over)
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