If you like peanut butter cups, I think you'll enjoy these cookies. The combination of peanut butter and chocolate makes these somewhat similar to those peanut butter cookies topped with a Hersey's kiss, but to my taste, these are far superior.
INGREDIENTS
1 3/4 c flour
1/2 tsp salt
1 tsp baking soda
1/2 c butter, softened
1/2 c sugar
1/2 c peanut butter
1/2 c brown sugar
1 egg, beaten
1 tsp vanilla
2 T milk
40 bite-size Reeses peanut butter
cups, frozen
Sift the flour, salt, and baking soda. Set aside.
Cream the butter, sugar, peanut butter, and brown sugar.
Beat in the egg, vanilla, and milk.
Add the flour mixture; mix well. Refrigerate until cold.
Remove the wrappers from the peanut butter cups and return them to the freezer.
Preheat oven to 375o.
Shape into 40 balls, and place them into ungreased mini-muffin pans.
Bake for 8 minutes. Do not overcook.
Remove from oven and immediately press a frozen peanut butter cup into each cookie.
Cool and carefully remove from pans.
Place each into a paper mini-muffin cup. (This makes them easier to serve and to eat.)
Makes 40 mini-muffin sized cookies.
These peanut butter cup cookies require mini-muffin tins. Take heed of the directions... they're a bit involved to make--but oh so worth the effort!