Tuesday, March 1, 2011

Peanut Butter Cup Cookies

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

  1. Pre-heat oven to 375 degrees. Sift together flour, salt and baking soda; set aside.
  2. 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.
  3. 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. 

I found freezing the candy then remove the wrappers and place them back into the freezer was the easiest. The frozen candy keeps its shape and does not melt everywhere when it is pressed into the cookie. 

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. 


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