Peanut Butter Cup Cookies

This recipe is always a family request and is easy to eat a bunch of!

Peanut Butter Cup Cookies

Ingredients:

½ cup margarine

½ cup peanut butter

½ cup brown sugar

½ cup sugar

1 egg

1 tsp. vanilla extract

1 ¼ cup flour

¾ tsp. baking soda

½ tsp. salt

Reese’s miniature peanut butter cups

Cream together margarine, peanut butter, brown sugar, white sugar, 1 egg and vanilla. Separately combine flour, soda, & salt. Add to creamed mixture and mix. Using a small cookie scoop, scoop balls into an ungreased miniature muffin pan (one ball per muffin cup). Bake at 375 degrees for 8 minutes. Remove from oven and immediately place a miniature peanut butter cup into the center of each cookie.

Here are my hints for perfection:

• If dough seems to sticky to scoop, add flour or chill for a few minutes

• Cookies will not seem done when pulled out of oven, that is okay, they finish cooking in the pan

• Freeze the Reese’s cups, and have them all unwrapped and ready to go, freezing them helps make them not become a mess when you push into hot cookies

• Once cooled, I always put in fridge for a few minutes to set

• Don’t remove cookies until fully cooled off. I have a cheap pan scraper that is only use for these cookies. The edge of a pan scraper will help assist in the clean removal of each cookie.