Mini Peanut Butter Cup Cookies Recipe
A recipe for Mini Peanut Butter Cup Cookies that would be great for a cookie swap.
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped and frozen
Preheat oven to 375 degrees F.
Prepare your mini muffin tins with liners.
Sift together the flour, salt and baking soda and set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each ball into the prepared lined mini muffin pan.
Bake at 375 degrees for about 8 minutes.
Remove from oven and immediately press a frozen mini peanut butter cup into each ball. Cool and carefully remove from pan. These are great for a cookie exhange.
*Tip Freezing the peanut butter cups overnight makes them firmer and easier to handle.