Tuesday, January 3, 2012

Recipe - Peanut Butter Cookie Cups

Last week Chris and I went to Walgreens to pick up some free
photos I ordered.  We picked up a bag of individual Reese's Peanut Butter Cups on clearance with the plan of making cookies out of them.  Sunday evening I whipped up a batch of peanut butter cookies using the recipe (tweaked a bit) off the back of the bag.  These turned out great and were very soft.  I used a small ice cream scoop for the dough and baked them inside liners in a mini-muffin tin!!

Here is the recipe

You will need -

40 mini peanut butter cups (which is incidently...more than one bag)
1 stick of softened unsalted butter
1/2 cup of sugar
1/2 cup of packed light brown sugar
3/4 cup of peanut butter
1 egg
1 tsp of vanilla extract
1 1/2 cups all purpse flour
1/2 tsp salt
3/4 tsp baking soda

Directions -

1. Preheat your oven to 375 degrees.
2. Unwrap your candies.  Fill a mini muffin tin with mini muffin liners.
3. Beat butter, both sugars, your egg, the peanut butter, and vanilla until nice and fluffy.
4. Stir together flour, salt, and baking soda in a seperate bowl.  Gradually mix it into the batter.
5. Use a mini ice cream scoop to portion out the dough into the cups or roll 1 inch balls and place them in the muffing cups.  Do not flatten them.
6. Bake 10-12 minutes or until lightly brown.  Remove from the oven.
7. Immediately press a peanut butter cup down in each dough cup.
8. Once my pan has cooled, I place it in the fridge for 15 minutes for the peanut butter cups to set before I remove the cookei cups from the pan.

__Here is what the dough looks like in the pans before baking when you use the mini ice cream scoop___

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