DD and I are heading up to Colonial Williamsburg today for our annual Christmas tea at Christiana Campbell’s Tavern. I’ll be posting pictures later today or tomorrow.
Continuing with the peanut butter theme, these are fairly popular cookies, too. They are really easy to make but look like they took some time. This recipe says to chill the dough but I never do ~ it’s not very sticky. The recipe only makes 36 for me. These cookies freeze well.
Peanut Butter Cup Cookies
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
about 36-42 miniature peanut butter cups
Combine butter, sugars, egg, peanut butter and vanilla in a large mixing bowl and beat until smooth. Add flour, baking soda and salt to the creamed mixture and beat until well combined. Cover and chill dough.
When dough is chilled, roll in walnut-sized balls and place in greased mini muffin pans. Bake at 375º for 8-9 minutes.
Remove pans from oven and immediately press one peanut butter cup in the middle of each cookie.
Cool in pans for about 10 minutes and then remove and cool completel.y on rack.
Makes 36-42 cookies.
Merry Christmas Baking!