Peanut Butter Cup Cookies

I love the combination of peanut butter and chocolate and peanut butter cups (aka Reese PB Cups) have been a favorite of mine since the beginning of time.  When I found out I could combine those little cups of heaven with a cookie, I couldn't wait to try it out.

Tools needed:

• Mini muffin tin
• Stand mixer or electric mixer with large bowl
• Spatula
• Measuring spoons and cups

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar (I used cane sugar and it was fine)
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 large egg, beaten
• 1 tsp vanilla extract
• 2 tbs milk (I used almond milk)
• 40 mini chocolate covered peanut butter cups unwrapped

Directions:


1.  Place the peanut butter cups into the freezer - this makes them easier to insert into the cookie afterwards


2.  Preheat oven to 375F (190C).  Grease mini muffin pan - you can use butter but I was lazy and used olive oil spray


3.  Sift together flour, salt and baking soda in a large bowl and set aside


4.  Cream together butter, sugar, peanut butter and brown sugar until fluffy - about 4-5 minutes on high.


5.  Beat in the egg, milk and vanilla extract until mixed in


6.  Add the flour mixture to this wet mixture and mix well with spatula


7.  Shape dough into 40 balls and place into greased mini muffin pan


8.  Bake for 8-10 minutes or until until toothpick inserted comes out clean.  


9.  Right before the cookies are done in the oven, take the peanut butter cups from the freezer and make sure they're separated

10.  Remove cookies from the oven and IMMEDIATELY press a mini peanut butter cup into each ball.  

11.  Cool and carefully remove from the pan.


12.  Eat and enjoy!

(Recipe adapted from Allrecipes.com)