I always make at least two batches of these, one for home and one to go. My husband’s favorite candy is peanut butter cups, so he really enjoys these cookies, even though he usually doesn’t eat a lot of desserts. Instead of cake for his birthday last year, I actually made him these cookies instead. It went over really well and we didn’t have 3/4 of a cake that we had to throw away because nobody wanted to eat it. Check out what they are saying about this recipe over at All Recipes:
“These are great! My husband has pretty much polished them off in 2 days by himself…”
I’m going to suggest that you start off with a double batch of these… they are going to go really fast!
Ingredients
1 3/4 cups Gold Medal all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup Jif peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature Reese’s chocolate covered peanut butter cups, unwrapped
Instructions
Preheat oven to 375 degrees F (190 degrees C). 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; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
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Quick Tip: Freeze the candy before putting it on the cookie…it makes life easier!
Thanks again to All Recipes for this kid-friendly and fun recipe.
