"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter Cup Cookies Recipe

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This recipe for Peanut Butter Cup Cookies, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Leis
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 C All-purpose Flour
1/2 tsp Salt
3/4 tsp Baking Soda
1/2 C Butter, softened
1/2 C White Sugar
1/2 C Peanut Butter
1/2 C Packed Brown Sugar
1 Egg, beaten
1 tsp Vanilla Extract
40 miniature Chocolate Covered Peanut Butter Cups, unwrapped

Directions:
Directions:
Preheat oven to 375. 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 and vanilla. Add the flour mixture; mix well. Shape into 40 1 inch balls and place each into an ungreased mini muffin pan (with or without mini cupcake papers). Bake at 375 for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball (only top should show). Cool and carefully remove from pan.

 

 

 

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