Peanut Butter Cookie Cups

Yield: 4 Dozen Cookies

Ingredients

½ C butter

½ C smooth peanut butter

½ C sugar

½ C light brown sugar

1 egg

½ t vanilla

1 C flour

½ t salt

½ t baking soda

Chocolate frosting OR Hershey kisses

Greased mini cupcake pan

Directions

1. Preheat oven to 350 degrees

2. Mix butter and peanut butter very well

3. Add sugar; cream together

4. Pour mixture into large mixing bowl with light brown sugar, mix well

5. Add egg and vanilla, mix until smooth

6. In a separate bowl, mix salt, flour, and baking soda

7. Slowly add step 6 mixture to the other mixture and mix well

8. You will have a fluffy light brown cookie batter

9. Place tablespoon-full drops in pan

10. Bake for 10 minutes

For Peanut Butter Cups

When they are done, remove from oven. Use the butt of a butter knife to lightly poke middles of the muffin-shaped cookies so they sink. The key is to REALLY beat the pan down on the counter/table to keep the cookies from rising. Do this directly after removing from oven, and continue every 3-5 minutes until cookies are completely cooled. You can either drop a dollop of chocolate frosting in the middle or place a Hershey kiss in the middle, while cookies are still warm.

For Peanut Butter Cookies

You can use regular cookie sheets and place tablespoon-full drops for the size. When you remove them

from the oven, use a fork to score the middle of the cookies from both directions. Chocolate frosting or

Hershey kisses are optional.