Peanut butter cup cookies

  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.

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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

Directions

1. Preheat oven to 375 degrees F. Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.
3. 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!
4. Bake at 375 degrees for about 12-15 minutes. Remove from oven and let cool.  Carefully remove from pan.

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