Peanut Butter Cup Cookies {Foodie Friday}

Since the twins were born, baking has been my therapy. For the first month or so I don’t think I did anything but bake. It wasn’t good for my waistline, but it’s certainly cheaper and tastier than actual therapy, lol. I don’t know why, but baking is extremely relaxing for me and it gives me a great feeling of accomplishment. These cookies are by no means difficult to make, but they are amazingly delicious. It’s a peanut butter cookie filled with the classic peanut butter and chocolate combination. I think we spent more time unwrapping the peanut butter cups than mixing the dough.

I’ve decided that after every candy holiday (Halloween, Christmas, Valentine’s Day, Easter, etc) I will buy all clearance Reese’s cups and make these en masse. I included these cookies as part of my Christmas goodie bags this year, and my co-workers unanimously requested them again for Valentine’s Day. It’s not that surprising really, peanut butter + chocolate=to die for. These are so quick and easy to make too. Caroline even wanted to help unwrap the Reese cups. When DH tried to help too, she said, “Don’t eat them daddy.” At least the kid has her priorities straight.

One year ago: Chicken Pot Pie

Peanut Butter Cup Cookies

Yield: 36 cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients:
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 teaspoon vanilla extract
48 miniature Reese's peanut butter cups, unwrapped

Directions:
1. Preheat oven to 350 degrees F. Grease mini muffin pan.
2. In a small bowl, whisk together the flour, baking soda and salt; set aside.
3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed. Add the egg and vanilla and mix for another minute or so to combine. Reduce the mixer speed to low, add the dry ingredients, and mix until just combined. Give the dough a final mix with a rubber spatula to ensure all of the flour is incorporated.
4. Shape the dough into 1-inch balls (about 2 teaspoons worth of dough) and place in the cups of a miniature muffin pan (keep the dough in balls - do not press into the pan).
5. Bake for 8 to 10 minutes, or until light golden brown and slightly puffy. Remove from the oven and immediately press a miniature peanut butter cup in the middle of each cookie, pressing down so that the top of the peanut butter cup is even with the top of the cookie. Cool for at least 10 minutes before removing from the pans, and let cool completely. Store in an airtight container at room temperature.

Source: Brown Eyed Baker

I'm linking up at: Whipperberry, The Best Blog Recipes, Design, Dining and Diapers, Thirty Handmade Days, Buns in My Oven, Your Homebased mom, Tatertots and Jello and Iheartnaptime.