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"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 is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (not margarine)
1/2 cup creamy peanut butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 1/4 teaspoon vanilla extract
24 peanut butter cup miniatures (unwrapped!)
Directions:
Directions:
1. Preheat oven to 375ºF (190*C).
2. Unwrap peanut butter cups, it is important to do this first as you do not have time to unwrap them and get them into the cookie after the cookies come out of the oven. (this is experience talking!)
3. Combine flour, baking soda and salt together; set aside.
4. With an electric mixer, cream butter, peanut butter and sugars together until light and fluffy. Beat in egg and vanilla; mixing well. Stir in flour mixture until just mixed.
5. Shape dough into 1-inch balls and place in un-greased mini muffin tin (no need to press or form). I use a 1 oz ice-cream scoop and do not bother rolling into balls, or I would just drop from a teaspoon.
6. Bake 8 - 9 minutes until golden brown. Do not over cook.
7. Remove from oven and immediately press a peanut butter cup into the middle of each cookie.
8. Wait 5 minutes and then remove from pan.


ºº
Number Of Servings:
Number Of Servings:
40
Preparation Time:
Preparation Time:
8 minutes

 

 

 

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