Years and years ago, my mom cut the recipe for Peanut Butter Cup Cookies out of the Dallas Morning News and it was such a hit that it became a party staple in our house. It's my brother's favorite cookie, so I'm sharing the recipe with all of you in honor of his birthday today!
What You'll Need:
1/2 cup peanut butter (Don't try to get fancy and use the all-natural kind. These cookies call for JIF!)
1/4 cup butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon vanilla
1 1/4 cups GF Flour (I use Cup 4 Cup)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 package of miniature peanut butter cups (The Trader Joes brand are better than Reese's!)
- Preheat the oven to 375 degrees.
- Cream the butters (regular and peanut) and the sugars (granulated and light brown), then add the egg and vanilla.
- Combine the flour, baking soda, and salt in a bowl and slowly add the dry mixture to the wet ingredients.
- Mix until combined.
- Form small dough balls and place them in a mini muffin pan. Bake the cookies for 8-10 minutes or until golden on top.
- While the cookies are baking, unwrap all of the peanut butter cups. This is a key step.
- Immediately after removing the cookies from the oven, press one peanut butter cup down into the center of each cookie.
- Cool in the pan until the chocolate is set (or eat them while it's still a little melty... yum!).