Thursday, January 2, 2014

Peanut Butter Cup Cookies


Yep, these are just as good as they sound.  So good, that I usually reserve them for special occasions.  This past Christmas, I tweaked the original recipe slightly by switching regular peanut butter for the natural 100% peanuts kind.  Also, I replaced cow's milk (that's what Oliver calls milk now) with unsweetened almond milk.  They turned out better than ever!  And since the changes are healthier ones, they make this little pleasure just a tiny bit less guilty.

Here's my new version of the recipe...

Peanut Butter Cup Cookies

1 3/4 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, soft
1/2 cup white sugar
1/2 cup natural, 100% peanuts peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 tsp vanilla
2 tblsp unsweetened almond milk
40 mini peanut butter cups

Preheat oven to 375.
Mix together flour, salt, baking soda.  Set aside.
Cream butter, sugar, peanut butter, and brown sugar until light and fluffy.
Beat in egg, vanilla, and milk.
Add flour mixture.
Mix well.
Shape into 40 balls and place into un-greased mini muffin pan.
Bake for 8 min.
Remove from oven and immediately press mini peanut butter cups into each ball.
Let cool and place in freezer for a few min until chocolate sets.
Carefully remove from pan.

Enjoy!



 I am sharing this at...
Moonlight and Mason Jars Link Party :: Tasty Tuesday at I'm Not a Trophy Wife




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