These peanut butter cup cookies are one of my holiday "staples". They are also my most requested. I recently made them for a charity event at my son's school. My boys were happy that I made an extra batch of cookies just for them:)
I use Betty Crocker's Recipe for peanut butter cookie dough:
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 all-purpose flour
*small bowl of sugar for rolling dough
*TIP~pre make and refrigerate dough for 1-2 hours (or even overnight) before rolling into balls.
While I'm rolling the dough, I'm giving it a good "sugar rolling".
Don't forget to unwrap your chocolate prior to baking. To determine how many pieces of candy you will need to unwrap, ROLL out ALL your dough FIRST before baking. Then set the candy pieces in front of your little "helpers" to unwrap. My youngest LOVES helping unwrap. Ofcourse, he probably loves it more that he has a separate pile of candy for him to unwrap and eat as he goes;)
Once I am ready to bake, I pop the dough into mini muffin tins, then bake at 375 for 9 minutes. As soon as I take the tins out of the oven, I push a peanut butter cup onto the tops of each cookie. Then I quickly place the tin in the freezer to "cool" for 6 minutes. Then I gently lift the cookies out of the tin and place on a cooling rack to help "set" the chocolate. BE careful. The chocolate will slide right off the cookie if you aren't too careful;) Give these cookies a mininum of 2 hours before packaging, to ensure chocolate is set.
I LOVE making these cookies!!! They are so EASY! You can have everything ready before you actually start baking!! Enjoy:)
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