Ingredients
The following ingredients have 20 Servings
- 40 miniature chocolate covered peanut butter cups (unwrapped)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon milk (at room temperature)
Instruction
- Preheat oven to 350 degrees F. Grease a 24 cup mini muffin pan with nonstick cooking spray. This recipe makes about 40 cookies, so if you have two muffin pans, grease them both. This will speed up the process.
- Place the unwrapped peanut butter cups in the freezer until you are ready to use them.
- In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
- In the bowl of a stand mixer, beat the butter, sugars, and peanut butter together until fluffy and smooth, about 3 minutes.
- Beat in the egg, vanilla and milk. Add the flour mixture; mix until just combined.
- Roll the cookie dough into balls, 1 tablespoon of dough per cookie. The dough will be a little sticky and that's ok. If it is too sticky, you can chill it in the fridge for 20 minutes. Place each ball into prepared muffin pans.
- Bake for 8-10 minutes, don't over bake. Remove from oven. The centers will collapse a little and that is ok. Remove the peanut butter cups from the freezer and press a peanut butter cup into each cookie.
- Place the pan in the refrigerator for 15-20 minutes so the cookies can cool. This will keep the peanut butter cups from melting and it will make the easier to remove from the pan.
- When the cookies are completely cool, remove them from the pan and place on a cooling rack.
