Sometimes in life you see a pair and just know they are meant to be together. Each has what the other lacks, and they bond ever so seamlessly. For me, that perfect match is peanut butter and chocolate. In this recipe, the salty-sweet unification of flavors joins together in a 2-bite delight. A mini Reese’s cup center nestles into a nutty peanut butter cookie cup forming the ideal dessert to sink your teeth into. Bring these to a party, and be prepared to make new friends.
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 (I prefer chunky)
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature Hershey’s Reese’s peanut butter cups, unwrapped
Preheat oven to 375. Using a metal sifter or mesh strainer, sift together the flour, salt and baking soda in a bowl and set aside. This will eliminate any clumps and ensure a smooth batter.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. (This is a fancy way of saying, ‘beat the ingredients until they form a light, uniform and creamy mixture.’)
Beat in the egg, vanilla and milk.
Add flour mixture and incorporate well. Shape into 40 balls and place each into an ungreased mini muffin tin.
Bake at 375 degrees for about 8 minutes.
While cookies are baking, remove wrappers from mini Reese’s cups. I suggest sticking them in the fridge for a few minutes to keep the chocolate from melting when you place it in the hot cookie.
Remove muffin tin from oven and immediately press a mini Reese’s cup into each ball. The batter will puff up a bit around the sides. Bake for one additional minute before cooling.
They should pop out easily, but I recommend running a small butter knife or toothpick around the edge of each cookie to loosen them up.
Eat and repeat.