Peanut Butter Cup Cookies

Peanut butter cup cookies are soft and chewy peanut butter cookies with Miniature Reese’s Peanut Butter Cups pushed into the center of each cookie. The cookie is baked in a mini muffin tin so that the shape of the cookie is similar to a tart. It’s the perfect shape to hold a peanut butter cup.

Peanut butter cup cookies are also known as peanut butter temptations. I think the name has something to do with them being so good that you are always tempted to have another. These are definitely cookies for peanut butter lovers.

What’s great about these cookies is that you can use any kind of cookie dough you wish. A regular chocolate chip cookie dough would work just fine. However, I think peanut butter cookies make the perfect delivery vehicle to contain the little peanut butter cup payload.

INGREDIENTS

1 3/4 cups all-purpose flour - sifted1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter - softened1/2 cup sugar - granulated1/2 cup brown sugar - packed (pushed down in measuring cup)1 egg - beaten1/2 cup peanut butter - chunky (adds some crunch)1 and 1/2 teaspoon vanilla extract 2 tablespoons milk 40 Reese's Peanut Butter Cups - Miniatures - wrappers removed (Place your wrapped peanut butter cups into the freezer for 10 minutes before you unwrap them to prevent the chocolate from melting while you remove the wrappers.)

Step 1
Preheat your broiler to 375º Fahrenheit.

Place the unwrapped peanut butter cups into the cooler. This will enable them to harden up before you put them into the hot peanut butter cookies.

Filter together the flour, baking soda and salt over a medium-sized bowl. This will help disperse the dry ingredients and break up any clumps.

Step 2
Use a fork or a whisk to evenly mix the ingredients together.

Step 3
Place the softened butter, sugars, and peanut butter into a large mixing bowl.

Step 4
If you have a stand mixer, attach the paddle attachment, and beat everything together until it is all creamed and fluffy.

Step 5
Add in the milk, vanilla, and egg.

Step 6
Continue beating until everything has become fully incorporated.

Step 7
Add the flour in a few batches, mixing well between each addition.

Step 8
Here is a picture of the finished peanut butter cookie dough

Step 9
Use a tablespoon measure to scoop up some of the dough. Roll the dough between your palms to make a ball. (If you find that the dough is too sticky, or too hard to roll, place the mixing bowl containing all the dough in the fridge for 10 minutes.) You want the balls of dough to be the size shown in the photo. If they are larger than that, remove some of the dough and re-roll. Place the balls of dough into an ungreased mini muffin pan.

Place the mini muffin pan into the oven for 8 minutes at 375º Fahrenheit. You do not want to cook them any longer than this as you want them to be soft enough to be able to easily press the peanut butter cups into the cookie. They might not look like they are done, but they are.

Step 10
This is what the peanut butter cookies look like right out of the oven.

Step 11
take away the Miniature Reese's Peanut Butter Cups from the cooler and rapidly press them into the center of the cookies until the top of the peanut butter cups are even with the tops of the cookies. If possible, have someone help you so that you can get done faster. This will reduce the amount of chocolate that melts.

Step 12
Promptly put the muffin into the cooler on a flat shelf with a trivet or hot pad between the hot pan and the plastic rack. Enable the pan to sit for 5-10 minutes or until the peanut butter cups harden.
You can verify whether they are prepared by delicately shaking the skillet and hoping to check whether thetops of the peanut butter cups jiggle at all. At the point when the chocolate never again shakes, expel the container from the cooler.om the cooler.

Step 13
Once the chocolate has set, take away muffin pan from the cooler. Wash your hands. To remove the cookies, delicately apply pressure along the top rim of every cookie and turn the cookie from side to side. This will loosen the cookie from the skillet If the cookie has a bit of a ridge that extends beyond the muffin pan you should be able to easily pop it out of the pan. If the cookie treat is flush with the pan or below it, use the point of a steak knife to pry them out. They should come out effectively if you were able to rotate them. Repeat until all the peanut butter cup cookies have been removed from the mini muffin tin.