From Carole Larsen.
Yield: 4 dozen cookies
1 1/4 cups flour
1/2 cup (1 stick) butter or margarine
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
3/4 tsp. baking soda
1/2 tsp. vanilla
1/4 tsp. salt
48 miniature peanut butter cups (two 14-oz bags), papers removed
Beat butter and sugars until smooth and creamy. Add egg and vanilla; mix until blended. Add flour, baking soda, and salt; mix on low speed 1 minute.
Spoon 1-inch mounds of dough into ungreased 1 ½-inch muffin cups that measure ¾-inch deep. Bake 8-10 minutes @ 350, or until lightly browned.
Press 1 peanut butter cup into the center of each cookie until only the top shows. This should be done while cookies are hot.
Cool cookies 10 minutes after adding peanut butter cups, then remove cookies from to cooling racks by inserting the tip of a sharp knife into the edge. Cool completely.
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