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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peanut Butter Cup Cookies Recipe

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This recipe for Peanut Butter Cup Cookies is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. butter, softened
1/2 c. white sugar
1/2 c. creamy peanut butter
1/2 c. packed brown sugar
1 egg, lightly beaten
1 tsp. vanilla extract
2 T. milk
40 miniature chocolate covered

peanut butter cups, unwrapped
Directions:
Directions:
Preheat oven to 375º F. Sift together the flour, salt, baking soda; set aside. Cream the butter sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375º F for 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan .
Number Of Servings:
Number Of Servings:
40
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
To help with unwrapping the peanut butter cup, I put them in the freezer for 20 minutes before unwrapping and placing in cookie. Also, I used a miniature ice cream scoop to place dough into mini muffin pan and that worked out to be the perfect size. The scoop is approximately 1 tablespoon in volume.

 

 

 

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