Home And Hearth Peanut Butter Cup Cookies – They’ll Warm Your Heart
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My mother would make peanut butter cup cookies each year for Christmas. We always gobbled them up first. I remember picking the peanut butter cups out and eating them before the cookie 🙂
Check out what my pals over at No Empty Chairs had to say about this recipe:
Balls of peanut butter cookie dough baked in a mini muffin pan and then squished by a Reese’s Peanut Butter Cup. Definitely a kid favorite! Both to make and to eat.
These are the perfect holiday cookie. My church hosts an annual cookie exchange and I plan to bring these yummy little morsels. Everyone enjoys these cookies because of the chewy dough and the peanut butter cup in the middle. Yum!
Ingredients
½ cup Kerrygold unsalted butter, softened
½ cup Domino sugar
½ cup brown sugar
½ cup Jif creamy peanut butter
1 egg
1 tsp McCormick vanilla extract
1 ½ cups Gold Medal flour
¾ tsp baking soda
½ tsp Morton salt
1 pkg (12 oz) Reese’s Miniature Peanut Butter Cups, unwrapped
Instructions:
Preheat oven to 350°F. Grease a mini muffin pan (or spray with non-stick baking spray).
In a mixing bowl, beat together butter, sugar and brown sugar. Beat in peanut butter, egg and vanilla until light and fluffy.
Stir together flour, baking soda and salt. Add to mixing bowl and beat until well mixed.
Roll dough into 1” balls and place in greased muffin pan. Bake for 8-9 minutes, or until dough puffs and just barely begins to brown on the bottom.
Remove pan from the oven and immediately press a Peanut Butter Cup into the center of each cookie, pressing down until top of peanut butter cup is level with the top of the cookie. Cool completely in the pan and then remove to a wire rack. To remove cookies, hold the cookie by the top edge and twist gently.
Makes about 32 cookies.
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Quick Tip: These are the perfect cookies to leave for Santa. Don’t forget the milk!
Big thanks to No Empty Chairs for this delicious recipe!