
This is the last of the Christmas cookie recipes. But it was a good one!
I have a serious weakness for peanut butter. Everything taste better to me with peanut butter on it. If you relate, these cookies are for you. Even if you don't, it was a nice change of flavor and shape for Christmas cookies. It was also fun to use cupcake tins for some holiday color. Surprise, this is a recipe from allrecipes.com with Robin modifications.
I have a serious weakness for peanut butter. Everything taste better to me with peanut butter on it. If you relate, these cookies are for you. Even if you don't, it was a nice change of flavor and shape for Christmas cookies. It was also fun to use cupcake tins for some holiday color. Surprise, this is a recipe from allrecipes.com with Robin modifications.

Peanut Butter Cup Cookies
- Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
- Preheat oven to 375 degrees F. 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 egg, vanilla and milk.
- Add the flour mixture; mix well. Scoop a ball and drop it into the cupcake tin. Push the peanut butter cup all the way into the dough. I recommend lining it with a cupcake tin so it is easier to get in and out, and cuter!
- Bake at 375 degrees for about 12-15 minutes. Remove from oven and let cool. Carefully remove from pan.