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Peanut Butter Cup Cookies Recipe

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This recipe for Peanut Butter Cup Cookies, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Blakeman
Added: Wednesday, March 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. butter, softened
1/2 c. white sugar
1/2 c. creamy peanut butter
1/2 c. packed brown sugar
1 egg, lightly beaten
1 tsp. vanilla extract
2 T. milk
40 miniature chocolate covered

peanut butter cups, unwrapped

Directions:
Directions:
Preheat oven to 375 F. Sift together the flour, salt, baking soda; set aside. Cream 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 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 F for 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan .

Number Of Servings:
Number Of Servings:
40
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
To help with unwrapping the peanut butter cup, I put them in the freezer for 20 minutes before unwrapping and placing in cookie. Also, I used a miniature ice cream scoop to place dough into mini muffin pan and that worked out to be the perfect size. The scoop is approximately 1 tablespoon in volume.

 

 

 

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