I have three children and eight grandchildren, and every one of them loves these “peanut butter thingies,” as the grandchildren like to call them.
—JODIE MCCOY TULSA, OK
PREP: 20 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 3 1/2 DOZEN
COOKIE
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FILLING
About 42 miniature peanut butter-chocolate cups
1. In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
2. Roll into walnut-sized balls; place in greased miniature muffin cups. Bake at 375° for 8-9 minutes.
3. Remove from oven; gently press one peanut butter cup into each cookie, forming a depression. Cool for 10 minutes before removing to wire racks to cool completely.
READER REVIEW
“A peanut-butter-cup lover’s dream—and so easy! Family and friends loved these, and it’s something I’ll fix when I need a quick dessert.”
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