sweet, simple and a perfect snack to break out the wedding fine china dinning settings for!
Happy May Day!
Recipe: Thanks to Sisters Cafe :)
Peanut Butter Cup Cookie Mini Muffins
1 cup butter (2 sticks) room temperature
2/3 cup peanut butter (crunchy or creamy – I like crunchy)
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 2/3 cup flour
2 teaspoons soda
1 teaspoon salt
48 miniature Reese’s peanut butter cups, unwrapped
2/3 cup peanut butter (crunchy or creamy – I like crunchy)
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 2/3 cup flour
2 teaspoons soda
1 teaspoon salt
48 miniature Reese’s peanut butter cups, unwrapped
Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth. Combine flour, soda and salt and add to butter mixture.
Form dough into 1-inch balls and place in mini muffin pan (leave in balls; do not press down.)
Bake at 350 degrees for 10-12 minutes. Just cook until they start to brown, and then take them out. Immediately press a miniature peanut butter cup into the cookie until top is even with the top of the cookie. Let cookies cool in pan for at least 10 minutes before transferring.
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