These are so easy to make. At least, they’re easy if you own more than one mini muffin pan – which I thought I did, until I started baking. My husband ran out to get more.
Around here, the mini peanut butter cups come in a resealable bag. I don’t understand why. Who’s going to seal that back up and walk away? Not me.
I could not, for the life of me, get the chocolate to ‘drizzle’, so my husband used a knife and flung the chocolate on top. Worked perfectly. The cookies that I ‘drizzled’ just had blobs of chocolate on top – still tasty, not so pretty.
Peanut Butter Cup Cookies
Makes about 36-ish.
1 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
|1/2 cup butter, room temperature
1 cup peanut butter
1 cup sugar + extra for rolling
1 egg, beaten
2 tsp vanilla
36 peanut butter cup minis (one bag)
1 cup semi sweet chocolate chips, melted
- Preheat oven to 350F
- Mix the flour, baking soda, and salt. Set ’em aside.
- Cream together butter and peanut butter, then add 1 cup of sugar. Beat until it’s delightfully fluffy.
- Add the egg and the vanilla. Mix a bit more.
- Add in flour mixture and.. yep, mix it up a bit more.
- Roll dough into 1 inch balls, then roll them in sugar. Put ’em in mini muffin pans and gently press a mini peanut butter cup into the centre of each ball.
- Bake for about 8 minutes.
- When fully cooled, drizzle with melted chocolate chips. (Microwave them for 30 seconds at a time, stirring to melt!)