Peanut Butter Cookies: Two Ways

 

 

There is nothing that goes better with a peanut butter cookie than a peanut butter cup.  These little cookies can be dangerous because you can eat them in one or two bites.  The idea has made it's way around recipe blogs and websites, but, my mother has been making these forever and that is how I first heard about them.  So for credit purposes, I think she deserves it.

 

This peanut butter cookie dough recipe can be made as regular cookies, or in a miniature muffin pan with a Reese cup pushed into them.  I've never met a cookie I didn't like, so you won't be disappointed either direction you go with this.

 

 

Peanut Butter Cookies: Two Ways

 

Ingredients:

1/2 cup butter, softened

1/2 cup white sugar

3/4 cup brown sugar, packed

3/4 cup creamy peanut butter

1 tsp. vanilla

1 egg

1 tsp baking soda

2 cups flour

1 pkg miniature Reese's cups

 

Directions:

1.  Pre-heat oven to 350 degrees

 

2.  In electric mixing bowl, cream butter, white and brown sugars until well incorporated.  Add Peanut butter, vanilla, egg, and mix again on low speed for about a minute or until well mixed.  Last, Add baking soda and flour, mix on low speed until all ingredients are thoroughly mixed together.

 

If making regular cookies, follow these steps:

3.  Roll dough into 1 inch balls using the palm of your hands and place on cookie sheet about two inches apart.  Using a fork, press slightly into dough with the back flat side of the fork making two slight indentations in criss cross pattern.  Bake for 9-10 minutes. 

 

If making miniature Reese cup cookies, Follow these steps:

3.  Roll dough into 3/4 inch balls using the palm of your hands and place into greased mini muffin tin.  Bake for 9-10 minutes.  As soon as you remove them from the oven, push an unwrapped mini Reese cup into the middle of the cooked dough.