Peanut Butter Cup Cookies |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 16 |
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Another family favorite, the most important step in this recipe is to FREEZE the miniature peanut butter cups! :) This way they won't break when you push them into the balls of cookie dough. To make this even easier, you can always use prepared cookie dough from the grocery store, but I'm a bit of a purist, and use Betty Crocker's recipe and all-natural peanut butter. Prep time does not include dough chilling time. Ingredients:
1/2 cup granulated sugar |
1/2 cup packed brown sugar |
1/2 cup natural-style peanut butter |
1/4 cup shortening |
1/4 cup butter, softened |
1 egg |
1 teaspoon vanilla extract |
1 1/4 cups all-purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
48 miniature peanut butter cups (frozen) |
Directions:
1. Mix sugars, peanut butter, shortening, butter, egg, and vanilla in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
2. Preheat oven to 350ºF.
3. Remove dough from refrigerator and roll into small walnut-sized balls.
4. Place balls into greased miniature muffin pans; place an unwrapped, frozen peanut butter cup into the center of each ball, pressing down until the dough comes all the way up the sides of the candy.
5. Bake 8-9 minutes. Let cool completely before removing from pan.
6. Alternatives: You can use Hershey's kisses or Rolo candies instead of the peanut butter cups. Although I've done the Rolo candies in a sugar cookie dough as well as a chocolate cookie dough.
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