Peanut Butter Cup Cookies
“Special” equipment: mini-muffin pan. This pan looks like a muffin pan
but the cups are only a couple of inches wide.
Dough:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup softened butter or margarine (4 oz, 1 stick)
1/2 cup smooth peanut butter
[tip for measuring: line the cup with cling wrap]
1 tea vanilla
1 large egg (room temperature)
1 1/4 cup all-purpose flour
1 tea baking soda
Cream butter and sugars together till light and fluffy. add
vanilla, egg, and peanut butter and blend well. fold in dry
ingredients until well blended. Chill dough overnight (or longer).
Assembling cookies:
Preheat oven to 350.
Grease muffin cups and place a small amount of dough in each cup. press
up onto the sides some but don’t get obsessive about it. shaping would
probably also work if you put a ball of dough in each cup but gave it a
big thumbprint. bake for about 7 minutes or until lightly browned. unwrap
the candies while the cookies are baking. when the dough comes out it
will be puffy in the center. firmly place a candy in the center of each
dough pillow and bake 1-2 minutes more.
Let cookies set in the pan for at least ten minutes (do not be tempted
to rush this step) and then remove them to a rack to cool and set up some
more (don’t rush that either).
If you have more cookie dough than candies, you could always make straight
PB cookies with them or see if you have some Hershey’s Kisses for peanut
butter blossoms.
Source: USENET rec.food.cooking - 2003