I love this time of year! The weather is gorgeous and our calendars are full. We have so many invitations to parties, cookouts, and beach days with friends. We never go empty-handed and always like to bring something homemade. Michael LOVES to bring appetizers and desserts that you can pop in your mouth and eat with one bite. He hates going to a cocktail party where you are stuck with a plate, a fork, a napkin, your drink, and not enough hands.
One of our favorite things to bring to parties are these peanut butter cup cookies. They come together quickly and easily. We can always find time to whip these up no matter how busy we are. We like to use the dark chocolate peanut butter cups from Trader Joe’s. The dark chocolate takes them to another level. But good old-fashioned Reese’s peanut butter cups taste good too!
- 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
- 36 mini chocolate peanut butter cups
Preheat oven to 375 degrees.
Sift together the flour, salt, and baking soda. Set. aside.
Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, milk, and vanilla. Add the flour mixture and mix well.
Form batter into 36 balls. Place into ungreased mini muffin tins.
Bake at 375 for 8 minutes. Remove from oven and immediately press mini peanut butter cup into middle of cookie. Let cool and remove from pan.
- Use dark chocolate peanut butter cups for an even tastier cookie.
- To make gluten-free substitute flour with Bob Red Mill’s 1:1 Gluten Free Flour.
- If you are like us and only have 1 mini muffin tin then place cookies in freezer for 3-4 minutes after inserting the peanut butter cup. The cookies should pop right out of the pan.
- You can refrigerator the dough, we make it into balls before placing in the fridge.