A recipe I found last November, and made them tonight for the #angelindisguise who brought us homemade chicken and dumplings.
I am by far the biggest NON fan of the Family Guy but when I was thinking of a title for this blog, the video clip for Peanut Butter Jelly Time came to mind and I couldn’t help but share. For some ODD reason, it makes me laugh.Anyway, in celebration of National Peanut Butter month AND it being Wednesday evening (which is when we go and hang out with the most AWESOME group of college kids (FUSE). I wanted to make something quick and easy and warm and cozy. So I decided to make Peanut Butter Cookies with Peanut Butter Cups. I am SO sorry for wherever the recipe came from for not giving proper credit, but I found it in a hurried search months ago while looking for something else on the Internet – jotted it down, and didn’t write from where. So, to whoever came up with this twist on the Peanut Blossom Cookie, GOD BLESS YOU! The baby and I actually came up with some holiday twists for the Peanut Blossom, so check back soon for that recipe.
I hope you enjoy – two dozen of them were gone in minutes and I got solid, across the board, “keep this recipe” thumbs up. Now I’m wishing I’d kept a few of them back for tonight – they’d be perfect with a cold glass of milk!
~Love, Peace, and Pie~
Peanut Butter Double Time Cookies (that’s my own title…LOL)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/ 2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter (this is essential…and I almost forgot it in the rush last night…oops!)
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups ,unwrapped
Preheat oven to 375 degrees F (190 degrees C).
Place your peanut butter cups in the freezer. (They will be easier to work with.)
Sift together the flour, salt, and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.
Add the flour mixture; mix well.
Shape into 40 balls and lace each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes.
Remove from oven and immediately press a mini peanut butter cup into each ball. (Only having one muffin pan, I only took out as many PB cups as I needed at a time so they wouldn’t melt while the cookies were baking.)
Cool and CAREFULLY remove from pan. (Emphasis on the CAREFULLY!)