Peanut Butter Cup Cookies

READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream butter and peanut butter with sugars and vanilla.
  • Add egg and beat.
  • Add dry ingredients and mix well.
  • Form small balls of dough about the size of a small walnut.
  • Note: I use my Pampered Chef cookie scoops to measure out 1 teaspoon or 2 teaspoon balls, depending on whether I want a greater yield or a fancier looking cookie.
  • Using mini muffin pans(each cup about 1 1/2 inches in diameter), place 1 ball in each muffin cup.
  • Bake at 350 degrees for about 10 minutes (or 335 convection for 10 minutes).
  • While the cookie balls are baking, unwrap the candies completely.
  • As soon as the cookies come out of the oven (they will be very soft at this point), push a candy into the center of each ball, making the cookie into acup that surrounds the candy but does not cover it.
  • Note: To make the candies easier to push into the hot cookie, I usually keep the unwrapped candies on a plate in the refrigerator until I am ready to insert them.
  • Let cookies cool in pan until they are set enough to lift out without breaking.
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