Tuesday, March 16, 2010

Peanut Butter Cup Cookies

A family favorite! If you are in need of a peanut butter fix, whip up a batch of these. These cookies are crispy on the outside and soft on the inside. Without the peanut butter cup, the cookies by themselves are not as tasty. If you don't have peanut butter cups on-hand, mix in some chocolate chips instead to boost flavor.

1/2 cup(s) creamy peanut butter 
4 tablespoon(s) unsalted butter ; room temperature
1 cup(s) packed light-brown sugar 
2 large eggs 
1 teaspoon(s) pure vanilla extract 
1 1/2 cup(s) all-purpose flour ; (spooned and leveled)
1 teaspoon(s) baking powder 
1/4 teaspoon(s) salt 
18 mini peanut butter cups ; unwrapped

Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated. 
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches. 
Scoop off dough by the tablespoon; roll into balls. Place 2 inches apart on a nonstick insulated baking sheet. Press one peanut butter cup in center of each cookie. Bake until cookies are golden brown and chocolate has begun to melt, about 15 minutes more. Let cool at least 10 minutes on a baking rack.
Yields 2 Dozen

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