Recipe by cookiebaker
I have been making these every Christmas since '96 for my cookie trays. Kids like the miniature peanut butter cup in the center.
Top Review by Mark & Stacy
My family has been making these for years, and they are a favorite. Be sure not to make your balls bigger than 1 inch, because they will bake up over the top of the pan, and then when you take them out, it's too easy to pull off the part that baked over the top in a ring, and then your cookie is ruined. Be sure to follow step 8 where it says allow to cool in a pan. You'll be sorry if you try to take them out too soon! We use this same dough to make Peanut Butter Blossoms, although we prefer the Temptations. Make the dough as directed, then roll the balls in granulated sugar and bake. When you take them out of the oven, press a Hershey's kiss (or the chocolate stars, since they allow you to stack them better and have a pretty swirl) in the center. It's nice to do both and switch between kinds in the oven, so your pans have time to cool and you're never waiting for a pan. Also, silicone mini-muffin pans are great for these because you can pop them out from the bottom instead of messing with a toothpick.
- 1⁄2 cup butter, softened
- 1⁄2 cup creamy peanut butter
- 1⁄2 cup granulated sugar
- 1⁄2 cup firmly packed brown sugar
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 1 1⁄4 cups flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 48 miniature peanut butter cups
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a large bowl, combine butter, peanut butter, sugars, egg and vanilla.
- Stir in flour, baking soda, and salt until blended.
- Roll dough into 1 inch balls.
- Press each ball into 1-1/2 inch miniature muffin tins until slightly flattened.
- Bake 10 to 12 minutes until set.
- Remove from oven and immediately press one miniature peanut butter cup into each cookie.
- Allow to cool and remove from muffin tin.