Peanut Butter Cup Cookies

My grandmother Ruth would make these cookies around Christmastime when I was little. She'd pull the hot mini-muffin cookies from the oven and urge me to push the peanut butter cups into the centers while still hot. The cookies wouldn't last long--neither would the milk.--David Gallent

Yield: 3 1/2 dozen
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1/2 cup sugar
  • 1/3 cup creamy peanut butter
  • 1/4 cup butter or margarine, softened
  • 1 large egg
  • 2 tablespoons whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup chopped unsalted peanuts
  • 1 (13-ounce) package miniature peanut butter cup candies (we tested with Reese's)

Preparation

  1. Beat first 3 ingredients at medium speed with an electric mixer 2 minutes. Add egg, whipping cream, and vanilla; beat well. Combine flour, soda, and salt. Add to peanut butter mixture; stir well. Stir in peanuts.
  2. Roll dough into 3/4" balls. Press dough into miniature (1 3/4") muffin pans lined with paper cups. Bake at 350° for 12 minutes. Remove from oven; press a peanut butter cup into center of each cookie. Bake 2 more minutes. Remove from oven. Cool completely in pan on a wire rack.
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