Peanut Butter Cup Cookies

재료

1 3/4 cup (222g) all purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 cup butter, softened

1/2 cup (100g) white sugar

1/2 cup (128g) peanut butter

1/2 cup (100g) packed brown sugar

1 egg, beaten

1 tsp vanilla

2 tbsp milk

40 miniature chocolate covered peanut butter cups, unwrapped and frozen

방향

Preheat oven to 375F (190C)

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, vanilla, and milk. Add the flour mixture; mix well. Refrigerate for 1 hour.

Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375F for about 8 minutes. Allow middles to sink before inserting PB cups, this will prevent sides from cracking. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.