Show me someone who doesn’t like
Reese’s* Peanut Butter Cups and I’ll show you a damn liar. Or someone who mistakenly thinks that being contrarian for the sake of it is somehow not annoying. Or hates puppies. There are very few absolutes in life. Reese’s* Peanut Butter Cups being awesome is one of them.
So…yeah…why not stick ’em in peanut butter cookies? There’s really no good reason not to. Better yet, why not make those cookies bite-sized? Being half the size means you can eat four times as many. Guilt free snacking, son!
That math may be somewhat questionable, but this recipe is anything but. The most difficult part is waiting for them to finish cooling. Arranging them on a serving dish in such a way that it doesn’t look like you’ve eaten a third of them before your guests have arrived is a close second.
INGREDIENTS (coming at ya’ from AllRecipes.com)
- 1 + 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup smooth peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
- 32 – 40 miniature
Reese’s* peanut butter cups, unwrapped and frozen
DIRECTIONS (makes 32 – 40 cookies)
- Preheat oven to 375 degrees.
- Whisk together flour, salt, and baking soda. Set side.
- Cream butter, peanut butter, white sugar and brown sugar until light and fluffy. This is easy to work with, so no need to break out the stand up mixer. A hand one will do.
- Add egg, vanilla extract, and whole milk and mix until fully combined.
- Add the flour mixture and beat until just combined.
- Cover and chill dough for approximately 1 hour (optional)
- Roll dough into 1″ balls and place into an ungreased mini muffin pan.†
- Bake for 8 minutes, remove from oven, and immediately press a peanut butter cup in the center of each cookie.
- Allow to completely cool before carefully removing from pan.
- Hide them from your mom because her weight loss is going really well and you don’t want to be the one responsible for her falling off the wagon (into a plate of cookies). I actually had to slap her hand away. True story.
† Ideally, you’ll have two of these as this recipe yields roughly 32 – 40 cookies. One pan just ain’t enough. However, if you’re normal and don’t have a pair of ’em lying around, you’ll have to wait for the first batch to cool (approximately 45 minutes – 1 hour) before finishing up.
* There’s not enough money in the budget to stave off a lawsuit from a multinational company’s sue-happy trademark lawyers. Let’s just pretend these were made with Generic Peanut Butter Cups™.