Peanut Butter Cup Cookies

Makes approximately 40 cookies

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

1 teaspoon vanilla extract

2 tablespoons milk

12 oz. bag miniature chocolate covered peanut butter cups, unwrapped

1 tablespoon sugar (for rolling)

 

Preheat oven to 375 degrees F (190 degrees C).

 

1. Sift together the flour, salt and baking soda; set aside.

 2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.

3. Add the flour mixture; mix well.

4. Shape into balls and roll in sugar and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Tips: 

The dough is easier to handle if you chill it for 30 minutes first.

If you don't have a mini muffin pan you can space the cookies 2 inches apart on a cookie

sheet, they will be flatter (see below), but still yummy.