Peanut Butter Cup Cookies

Although I haven’t actually started making my Christmas cookies yet – that’ll be this weekend – I just couldn’t let Cookie Week go by without throwing my 2 cents into the ring.

Wait, that’s not even right.  Oh well.  You get the idea.

So I share with you, friends, my favorite cookie recipe.  The most magical cookies ever.  They're super easy to make – the only time-consuming factor is the unwrapping of the peanut butter cups, especially if/when someone keeps stealing them from you as you do so.  

Not that that’s ever happened to me or anything…

These are a huge hit every year.  Huge.  I hope you give them a try this holiday season! Your hips might not thank me, but your tastebuds will.

Oh, and have some milk or another beverage ready when you dive into these beauties.  Trust me.

Peanut Butter Cup Cookies

1 3/4c all-purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 c softened butter

1/2 c white sugar

1 c chunky peanut butter

1/2 c packed brown sugar

1 egg, beaten

1 tsp vanilla

2 tbs milk

48 miniature peanut butter cups, unwrapped

Preheat oven to 325 degrees.

Combine the dry ingredients in a large bowl and set aside.

In another large bowl, cream together the butter, white and brown sugars and peanut butter.   Once creamed, add the egg, vanilla and milk and combine.  Add the dry ingredients in batches, incorporating each addition fully before adding more. 

Using an ice cream scoop, scoop dough and divide into 4 pieces, then roll each piece into a ball and drop into the cups of a miniature muffin tin (obviously you don't need the scoop, but it's helpful!).  You should end up with 48 balls total.

Bake for 8-10 minutes.  

Immediately upon removal from the oven, while cookies are still hot, press one miniature peanut butter cup down into the center of each cookie.  Allow cookies to cool in pan so as to let the chocolate firm up.  Cooled cookies should slip right out of the cups!

Happy to be sharing with...