Peanut Butter Cup Cookies

These cookies were sooooo good, and yet so easy to make!  You place dough into mini-muffin cups and bake, and when they come out of the oven, press a peanut butter cup into the hot cookie.  One tip that was great from Allrecipes reviewers: unwrap the peanut butter cups and place them in the freezer for at least an hour before using- they will go into the cookie very easily without breaking.  A few minutes after pressing the pb cup into the cookie, the chocolate will get all melty and liquidy.  At this point, if you want, you can add some sprinkles to the softened chocolate and they'll stick.  Since Halloween is coming up, I added some Halloween sprinkles to about half of them.

My package of Reeses only had 36, instead of 40, so I took a full-size Reeses and cut it into 4 pieces and used those for the last few naked cookies. 

Peanut Butter Cup Cookies
adapted from Allrecipes

1 3/4 cups all-purpose flour (I used 1/2 cup whole wheat pastry flour)

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup creamy peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

40 miniature chocolate covered peanut butter cups, unwrapped

sprinkles for decoration, if desired

1.  Preheat oven to 375 degrees F (190 degrees C).  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.  Add the flour mixture; mix well.  Shape into 40 balls and place each into an ungreased mini muffin pan.              

3.  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.           
    

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