Sonja's Peanut Butter Cup Cookies

INGREDIENTS
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
2 teaspoons vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. (I didn’t use a mini muffin pan, just a regular cookie sheet and they were fine. They spread a little).

Bake at 375 degrees for about 8-9 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. (Other people’s suggestions from All Recipes was to put peanut butter cups in freezer so that they don’t melt as much when they’re placed in the cookie. I followed their advice and I think it worked well). Cool and carefully remove from pan.

NOTE: Original recipe makes 40 cookies, I doubled the recipe for the cookie swap

Recipe from AllRecipes.com.