Peanut Butter Cup Cookies
One word...Excellent!
Yield
25 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
sugar
white |
|
| ½ | cup |
peanut butter
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | each |
eggs
beaten |
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
milk
|
|
| 40 | x |
chocolate covered peanuts
40 miniature chocolate covered peanut butter cups, unwrapped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
sugar
white |
|
| 118 | ml |
peanut butter
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 1 | each |
eggs
beaten |
|
| 2.5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
milk
|
|
| 4E+1 | x |
chocolate covered peanuts
40 miniature chocolate covered peanut butter cups, unwrapped |
* |
Directions
Preheat oven to 375℉ (190℃) F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk.
Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375℉ (190℃) for about 8 minutes.
Remove from oven and immediately press a mini peanut butter cup into each ball.
Cool and carefully remove from pan.
