Peanut Butter Cup Cookies

1. 1

   Cream butter and peanut butter with sugars and vanilla.

2. 2

   Add egg and beat.

3. 3

   Add dry ingredients and mix well.

4. 4

   Form small balls of dough about the size of a small walnut.

5. 5

   Note: I use my Pampered Chef cookie scoops to measure out 1 teaspoon or 2 teaspoon balls, depending on whether I want a greater yield or a fancier looking cookie.

6. 6

   Using mini muffin pans(each cup about 1 1/2 inches in diameter), place 1 ball in each muffin cup.

7. 7

   Bake at 350 degrees for about 10 minutes (or 335 convection for 10 minutes).

8. 8

   While the cookie balls are baking, unwrap the candies completely.

9. 9

   As soon as the cookies come out of the oven (they will be very soft at this point), push a candy into the center of each ball, making the cookie into acup that surrounds the candy but does not cover it.

10. 10

    Note: To make the candies easier to push into the hot cookie, I usually keep the unwrapped candies on a plate in the refrigerator until I am ready to insert them.

11. 11

    Let cookies cool in pan until they are set enough to lift out without breaking.

* Per serving · 4 servings · Values may vary.

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