Double Peanut Buttercups Recipe
Summary
Preparation Time5 MinDifficulty LevelMedium
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Butter margarine | 1/2 Cup (16 tbs), softened | |
| Peanut butter | 1/2 Cup (16 tbs) | |
| Milk | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Egg | 1 | |
| All purpose flour | 1 3/4 Cup (16 tbs), unbleached | |
| Soda | 1 Teaspoon | |
| 1/2 teaspoon salt Sugar | ||
| 40 miniature milk chocolate covered peanut butter cups, unwrapped and chilled | ||
Directions
Heat oven to 375°F.
In large bowl, combine sugars, margarine, peanut butter, milk, vanilla and egg.
Mix well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, soda and salt; mix well.
Form dough into forty 1-inch balls; roll in sugar.
Place 2 inches apart on ungreased cookie sheets.
Bake at 375°F for 8 to 12 minutes or until light golden brown.
Immediately top each cookie with chilled peanut butter cup, pressing down lightly.
Remove from cookie sheets; cool completely.
In large bowl, combine sugars, margarine, peanut butter, milk, vanilla and egg.
Mix well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, soda and salt; mix well.
Form dough into forty 1-inch balls; roll in sugar.
Place 2 inches apart on ungreased cookie sheets.
Bake at 375°F for 8 to 12 minutes or until light golden brown.
Immediately top each cookie with chilled peanut butter cup, pressing down lightly.
Remove from cookie sheets; cool completely.
Chef
