I think we all know from the Blow-Outs that I looove peanut butter & chocolate. And we also know I had a half a bag of Reese's peanut butter cups left after making them (that's right folks - I didn't eat them!) So imagine my thrill at finding these little treats in yet another Better Homes and Gardens cookie magazine. It's like a more refined (and self-controlled) version of the Blow-Outs. Lovely cocoa-dusted peanut butter bites...
with a super SURPRISE! inside.
Honestly, I don't know why anyone would ever make plain peanut butter cookies again.
Honestly, I don't know why anyone would ever make plain peanut butter cookies again. 3/4 cup butter, softened
1/2 cup creamy or crunchy peanut butter
1 cup sugar
1/2 tsp baking powder
1/8 tsp salt
1 egg1 tsp vanilla
2 cups all-purpose flour
About 17 to 20 miniature chocolate-covered peanut butter cups, halved
Unsweetened cocoa powder, optional
1. Preheat oven to 375. In large bowl combine butter and peanut butter - beat with electric mixer for about 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
2. Shape dough into 1 1/2 inch balls. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.
3. Bake for 8 to 10 minutes or until edges are firm and bottoms very lightly browned. Transfer to a wire rack to cool. If desired, sprinkle with cocoa powder. Makes about 3 dozen cookies.
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