Peanut Butter Cup Cookies

Hosted by Mercedes at Mercedes Rocks

Theme for Scrumptious Sunday
Fifth Edition
Sunday, March 30, 2008
~Cookies~

Peanut Butter Cup Cookies

INGREDIENTS

• 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 Recommended: Freeze PB Cups, unwrap, then pop back into freezer-until cookies are out of oven. It is easier to press the frozen candy into the hot cookie without falling to pieces.

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. 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.
4. Shape into 40 balls and place each into an ungreased mini muffin pan. Recommended: make dough and refrigerate for an hour-it makes dough easier to scoop.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. Recommended: pop the trays into the refrigerator after you place the candy cups in the cookies. If you don’t, the chocolate centers keep melting and it takes longer for them to cool and store.

*I will post what I have for Dinner later on today.

Jedd has to work again, so I will be going alone today.*

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