Peanut Butter Cup Cookies: Worth the Calories!

Julie Ryan Evans
Julie Ryan Evans
Food & Party

peanut butter cup cookiesThe first time I tasted these cookies at a neighborhood picnic, I was hooked. I tracked down the person who brought them and begged for the recipe. I think I've made them, oh, about a zillion times since.

If you like peanut butter and chocolate, you will love these, as will everyone you make them for. It's hard to improve on the perfection that is a peanut butter cup, but by combining it with a soft, gooey peanut butter cookie, it can be done. 

There's nothing low-calorie or low-fat about them, but they are incredibly splurge-worthy.

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Peanut Butter Cup Cookies
 

  • 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 packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature peanut butter cups, unwrapped (great job for kids!)
  1. Preheat oven to 375 degrees.
  2. Sift together the flour, salt, and baking soda; set aside.
  3. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk.
  4. Add the flour mixture; mix well.
  5. Shape into 40 balls and place each into an ungreased mini muffin pan.
  6. Bake at 375 degrees for about 8 minutes.
  7. Remove from oven and immediately press a mini peanut butter cup into each ball. Don't wait or they won't work.

Image via somegeekintn/Flickr

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