Miniature Peanut Butter Cup Cookies

Submitted by Chef AngieW

"These are one of my family's favorite christmas cookies! I like to take these out of the oven when they aren't quite done, then they stay nice and soft. Just make sure to let them cool in the muffin pan befor trying to remove or they will fall apart. They freeze really well too."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Yields: 3 1/2 dozen
• Serves: 21

ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup sugar
• 1⁄2 cup packed brown sugar
• 1 egg
• 1⁄2 cup creamy peanut butter
• 1⁄2 teaspoon vanilla extract
• 1 1⁄4 cups all-purpose flour
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 14 ounces miniature peanut butter cups

directions

1. In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
2. Roll into walnut-sized balls; place in greased miniature muffin cups. Bake at 375° for 8-9 minutes.
3. Remove from oven; gently press one peanut butter cup into each cookie, forming a depression. Cool for 10 minutes before removing to wire racks to cool completely.