December is here, which means it’s almost time for Christmas cookies! I’m planning on taking a whole Sunday in the next week or so and just baking a few different kinds of cookies. I love doing some traditional Christmas cookies (sugar cookies, gingerbread people) and then experimenting with some new ones (last year I tried my hand at Linzer tarts). Still trying to finalize this year’s cookie list.
My most favorite cookies to make at Christmastime are peanut blossoms. You know, peanut butter cookies with a Hershey’s kiss pressed into the center. I’ve been making them for years and they’re always the first cookie to disappear.
This year, I decided to try something a little different: mini Reese’s peanut butter cups instead of kisses. And wow. Wow.
These are absolutely amazing. I baked the cookies in a mini muffin tin, since the peanut butter cups are a little taller than the kisses.
Peanut Butter Cup Cookies
(lovingly adapted from AllRecipes)
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter (1 stick), softened
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature Reese’s peanut butter cups, unwrapped
Baking Temperature: 375 degrees
Baking Time: 8 minutes
- In a medium bowl, combine the flour, salt and baking soda; set aside.
- In a mixer, cream together the butter and sugars until fluffy.
- Mix in peanut butter until completely incorporated.
- Beat in the egg, vanilla and milk.
- Add the flour mixture; mix well.
- Place a 1-inch ball of dough into each cup of an ungreased mini muffin pan (should be a little more than half full).
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.