Cup Cookies: Preheat your oven to 350 degrees F (180 degrees C) and place
your oven rack in
the center of your oven. Butter, or spray with a non stick vegetable spray,
two - 24 cup miniature muffins tins.
In a bowl, whisk
together the flour, baking soda, and salt.
In the bowl of
your electric mixer (or with a hand mixer), beat the butter until smooth. Add the sugars and beat until
light and fluffy. Beat in the peanut butter. Add the egg and vanilla
extract and beat until incorporated. Scrape down the sides and bottom of your bowl as
needed. Add the
flour mixture and beat just until incorporated. Fill each
miniature muffin cup with about one tablespoon (20 grams) of batter.
Bake the cookies for
about 9-11 minutes, or until the cookies are lightly browned
and firm around the edges but
still soft in the center. (Note: While the cookies are baking remove the
foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven,
and place on a wire rack. Gently press one miniature peanut butter cup into the center of each cookie
while the cookies are still warm.
Let the cookies cool completely (about one to two hours)
before removing them from the pan. These can be stored for several
days at room temperature or in the refrigerator, or they can be frozen.
40 - 45 cookies.
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Peanut Butter Cup Cookies:
1 1/2 cups (195 grams) all purpose
(2 grams) salt
1/2 cup (113 grams) unsalted
butter, at room temperature
1/2 cup (100 grams)
firmly packed light brown
1/3 cup (65 grams) granulated white
3/4 cup (185 grams)
smooth peanut butter
large egg, at room temperature
(2 grams) pure vanilla extract
45 miniature peanut butter