Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup peanut butter
- ½ cup packed brown sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Sift flour, salt, and baking soda together in a bowl; set aside.
- Cream butter, sugar, peanut butter, and brown sugar together in a separate bowl until fluffy. Beat in egg, vanilla, and milk.
- Overhead of butter, sugar, peanut butter and brown sugar beaten together in a mixing bowl.
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- Add flour mixture; mix well.
- a top down view of flour mixed into creamed butter and sugar mixture in a large mixing bowl.
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- Shape into 40 balls and place each into an ungreased mini muffin pan.
- Overhead of peanut butter cookie dough rolled into balls and placed into a muffin pan.
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- Bake in the preheated oven for 8 minutes.
- Remove from oven and immediately press a mini peanut butter cup into each ball. Let cookies cool before carefully removing them from the pan.
- Overhead of mini peanut butter cups pressed into cookie dough in a muffin pan.
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- Enjoy!