27 December 2009

holiday baking review: peanut butter cookie cups

These were a big hit with my family at all our holiday celebrations this year. They're so simple and quite adorable.

Peanut Butter Cookie Cups
1 cup smooth peanut butter (I like Jif)
1 cup granulated sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon vanilla
24 mini peanut butter cups (Reeses, of course)
  • Preheat oven to 350°.
  • Unwrap 24 mini peanut butter cups; set aside.
  • In a medium bowl, thoroughly combine peanut butter, sugar, egg, baking soda, and vanilla. (Yes, all at once. I told you it was simple.)
  • Grease mini muffin tins. This recipe makes 24 cookie cups, so you'll need 24 mini muffin wells, or 12 in two batches.
  • Drop a blob of cookie dough into each well of the mini muffin tin. Your blobs should be approximately 1" balls.
  • Using your thumb, press down into the center of the blob to spread the cookie dough evenly in the muffin well, and to make an indentation in the center.
  • Bake for 6-8 minutes, maybe 10, or until lightly browned around the edges, like this:
  • Remove pans from oven, place on wire rack, and gently press peanut butter cups into the center of each cookie cup. Don't push too far, just enough so the cookie holds it a little. It should fit perfectly.
  • Allow the cookie to cool completely. Pop cookie out and transfer to wire rack until the peanut butter cup has become solid again (not melty).
  • Store or serve.
Other big hits from my cookie tray this year were the Lemon Snowballs and Gluten-Free Gingerbread Cookies. Check back tomorrow for the Gingerbread recipe.

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