Why do we have some recipes that only get made around the holidays? My sister found the original recipe through the Star Tribune’s cookie contest several years ago, and these have been made every Christmas since! They stack perfectly on a cookie tray, and who doesn’t love peanut butter and chocolate? I’ve decided I am going to break the tradition and start making these more often. My family loves them, they don’t take much time to make (besides chilling time for the dough), and you can bake the entire batch in one 8-minute stint in the oven.
Pro-tip: buy the milk chocolate peanut butter cups from Trader Joe’s or Aldi that are sold in the plastic container. They only have the cup wrapper, so it saves time…and they are the best peanut butter cups I have found at the store!
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Ingredients
1 stick butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup creamy peanut butter
3/4 teaspoon vanilla extract
1 1/2 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature peanut butter cups (1 package)
Directions
- Cream the butter, peanut butter, sugar and brown sugar together in your mixer. Add vanilla extract and egg and mix until well-blended.
- Add baking soda, salt and flour on low speed to the butter – egg mixture. Mix to combine.
- Cover bowl and chill dough for at least 1 hour. This step makes the dough easier to handle!
- When you are ready to bake the cookies, preheat oven to 375 degrees.
- Roll the dough into 1 inch balls and place them in mini muffin tins. Bake the cookies for 8 – 9 minutes. Do not overbake!
- Remove cookies from oven and press a peanut butter cup into center of each cookie. Allow cookies to cool in tin for 5 – 10 minutes, then transfer to a wire rack to cool completely.