I’ve posted these golden chocolatey gems before, but in the light of the season and their deliciousness I’m reblogging Marsha’s goodies.
Why are these yummies double delights? Because they start with a chocolate peanut butter cup enveloped in creamy peanut butter cookie dough. Talk about mega peanuty flavor! These amazing chocolaty, golden, sweet treats are great in lunch boxes, for on the go, tailgating and parties or simply in front of the TV with a tall glass of your favorite velvety, white drink. It was hard to stop at one! In fact, we didn’t! The test team loved them so much that they were all gone in less than an hour! Marsha says she first started making them for a Christmas cookie exchange years ago, but they soon became in high demand. Now she makes them all year round. I found an organic peanut butter cup at Trader Joes which were easily substituted for Reeses. Winner Winner!!
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 brown sugar; packed
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 degrees. Sift together the flour, salt and baking soda; set aside.
Cream butter, sugar, peanut butter and brown sugar until fluffy. Beat in egg, vanilla and milk. Add flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. *I use a small cookie scoop to make them uniform, then shape.
Bake for 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.