Chocolate and peanut butter, two of my favorite indulgences, come together to a make a tasty cookie!
1-3/4 cup all purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 tsp vanilla
2 tbls milk
40 mini peanut butter cups, unwrapped and frozen
- Pre-heat oven to 375 degrees. Sift together flour, salt and baking soda; set aside.
- Cream together butter, peanut butter, white and brown sugar until fluffy. Beat in egg, vanilla and milk. Add in flour mixture and mix well. Shape dough into 1/2 inch balls and place on a un-greased cookie sheet. Press down on dough to flatten slightly.
- Bake for 8 mins. Remove from oven and immediately press a frozen peanut butter cup into the center of each cookie. Let cool for 2 minutes and slowly press the peanut butter cup down a little more so that it is flush with the cookie. Allow to cool on rack until the chocolate sets.
Also, I found that pressing the balls down a little bit before baking them decreased the amount of cracking when the candy was pressed into the center. It takes a while for the chocolate to become firm, so if your in a rush to store these then place the cookies in the freezer to speed up the process.