Can't decide whether to treat yourself to a cookie or a chocolate? The mini peanut butter cups in the center of these cookies make them the best of both worlds! Please note this recipe is LARGE, as these little cookies are great for cookie exchanges, and for gifting to friends around the holidays - the recipe will make you 7 dozen cookies (84 in total). Be sure you have a mini-muffin tin before you start your mixer... it's the key to getting the cookies to rise high enough to fit the entire chocolate peanut butter cup inside!
Ingredients
- 3 and 2/3 cups of all-purpose flour
- 1 teaspoon of salt
- 2 teaspoons of baking soda
- 1 cup and 1 tablespoon butter, softened
- 1 cup and 1 tablespoon white sugar
- 1 cup and 1 tablespoon peanut butter
- 1 cup and 1 tablespoon packed brown sugar
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 1/4 cup and 1 teaspoon milk
- 84 Reese's miniature chocolate peanut butter cups, unwrapped. Note: if you're buying them in bags, it will take you just over 3 bags to complete 84 cookies (some left over to snack on, or stuff in stockings!)
Directions
- Store the unwrapped chocolate peanut butter cups in the fridge.
- Preheat oven to 375 degrees.
- Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
- Beat in the eggs, vanilla and milk.
- Gradually add the flour mixture; mix well.
- Shape into 84 balls and place each into an ungreased mini muffin tin.
- Bake at 375 degrees for about 8 minutes.
- Remove from oven and immediately press a mini peanut butter cup into each ball.
- Cool entire pan in the fridge for 15 minutes before carefully removing cooled cookies from pan.
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