Itty Bitty, Teeny Weeny PB Cup Blossoms

1 cup room temp butter (I use salted)

1 cup packed light brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 cups creamy peanut butter

2 1/2 cups AP flour

1 teaspoon baking soda

2 teaspoons vanilla

 reserve:

tiny pb cups

1/4 cups granulated sugar


Cream butter and sugars together on medium speed.  Add peanut butter, mix.  Add eggs and vanilla, mix until combined.

Slowly add dry ingredients.  Stir until just combined.

Chill dough for at least 2 hrs.

Preheat to 350

When dough is chilled remove it from fridge and roll into 1/4 teaspoon sized balls.  Roll each ball in reserved granulated sugar.

 Place each rolled cookie on baking sheet.  I fit about 60 on my sheet.

Bake 5 minutes until bottoms gets slightly golden and tops JUST start to crack.

As soon as they come out of the oven, quickly press pb cup into cookie.  They cool quickly based on their size.

Transfer to wire cooling rack until pb cup sets, approx 20-30 minutes.

Store in an air-tight container for up to 3 days.

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