for the past few years, chris and i have gone home to hawaii for christmas. but finally, we’re in maine for christmas and i am so excited. it’s predicted to snow so hopefully we’ll have a white christmas! yippee!!!!!!
as always, i made some treats to bring with us. this time i baked up these peanut butter cup cookies and the chocolate peppermint sandwich cookies i’ve made before.
i was disappointed that mine didn’t turn out as pretty looking as the ones in the blog post i got the recipe from. i think part of it may be because i used cupcake liners (i just get paranoid that they wouldn’t come out of the cupcake tins) for the cookies and i may have over-whipped the butter and sugar mixture. it’s okay though, because chris said that they were still delicious and as a lover of all things chocolate and peanut butter, his approval means a lot.
this cookie is a simple peanut butter cookie (similar to the one used for peanut butter blossoms) baked in a mini cupcake tin then a miniature reece’s peanut butter cup is pressed into the center of the cup.
to make these peanut butter cup cookies, start by creaming together the butter, sugar, and brown sugar until it’s nice and fluffy – about 3 minutes.
this is what it looks like…
then add the eggs and vanilla. mix well. then add the dry ingredients, including the flour, baking soda, and salt. mix until the dough comes together. now the dough is ready!
use a cookie scoop to make 1 inch or 2 tsp balls of dough. place each ball into a miniature cupcake cup. i lined the cupcake tin, but you don’t have to.
then bake the cookies for 8-10 minutes at 350 degrees F. while the cookies are baking, unwrap the mini reese’s peanut butter cups.
when the cookies are done they will be just browned and kind of puffy.
immediately press a peanut butter cup in the center of each cookie.
allow the cookies to cool for at least 10 minutes before removing them from the cupcake tin.
all done! time to enjoy the holidays!!!
for the recipe, please visit brown eyed baker.