Monday, May 14, 2012

Peanut Butter Cookie Cups

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 Chris recently went to New Orleans with sixteen (yes, sixteen!) of his buddies for his Bachelor Party. I wanted to do something nice for them, so I thought I'd send down a little care package to help them get through the weekend. The package consisted of 16 cigars (one for each guy), a plastic flask, Advil, Chex Mix, Cheetos, Pringles, Starbursts, Sour Patch Kids, Dots, beef jerky, mini Gatorades, homemade chocolate chip cookies, and these peanut butter cookie cups. I wanted to make sure they had something to help celebrate, something to snack on while celebrating, and then something to help them recover from celebrating too much. Not a bad care package if I do say so myself.

My love for the combination of peanut butter and chocolate is no mystery, so that fact that I "accidentally" made too many of these and they all didn't fit in the container was no surprise. I was able to nibble on the few that were left behind and I'm so thankful I did. These were so good and I know the guys gobbled them all up, too. They'd definitely be the perfect treat for a get-together, potluck or just a night in with your family. Enjoy!

  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 2 tbsp. milk
  • 1 tsp. vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • Mini Reese's Peanut Butter Cups, removed from their wrappers

Heat oven to 375 degrees F.

Beat together sugar, brown sugar, shortening and peanut butter until blended. Add eggs, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat well.

Grease a mini muffin tin. Roll dough into 1 inch balls and push firmly into and up the sides of muffin tins. Bake 6-8 minutes or until cooked through.

While still hot, push a mini Reese's into the cookie. Place back in the oven for 1 minute.

Allow to cool in the pan 15-20 minutes then remove to a cooling rack.

Source: Stephanie Cooks

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