When I was thinking of what recipe I would whip up, I thought – why not make something that was comforting with a bit of sass and these Cinnamon Peanut Butter Cup Cookies were a must. The key to these – a good cookie scoop, mini-muffin tins (because if you put them on a cookie sheet they will spread like the wind) and patience to unwrap all the mini Peanut Butter Cups (and willpower to not eat them all!)
I did have to valiently fight to keep them away from family and friends – finally saying “OK – I need 3 dozen and after that, they are YOURS!”. Well, sure enough – I had just enough to ship and the UPS man whisked them off to their new destinations. I was stoked to see that I had Lauren from Healthy Delicious, Aubrey of The Real Housemoms and Meghan of Cake ‘n Knife to send them too. Their blogs are nothing short of fabulous and I have a bunch of new food blogs to add to my must read list .
Need to bake up some fab cookies for a cookie swap of your own? Bake these and I promise that your cookies will be the hands down fave. Need to bake them for family and friends – prepare for accolades.
On to the recipe:
Gather the ingredients
Resist the urge to taste test the batter – remember, you are on a mission!
Scoop the batter into mini muffin tins
Nestle the Peanut Butter Cups into the warm dough.
Slightly adapted from AllRecipes magazine
Bake these and I promise that your cookies will be the hands down fave. Need to bake them for family and friends – prepare for accolades.
15 minPrep Time
9 minCook Time
24 minTotal Time
- 1 3/4 cups of all purpose flour
- 1/2 teaspoon of salt
- 1 teaspoon of baking soda
- 1/2 teaspoon of ground cinnamon
- 1/2 cup of butter, softened
- 3/4 cup of brown sugar
- 1/4 cup of granulated sugar
- 1/2 cup of creamy peanut butter
- 1 egg
- 1 teaspoon of vanilla extract
- 2 tablespoons of milk
- 35-40 unwrapped miniature chocolate peanut butter cups.
- Preheat the oven to 375 degrees F.
- In a bowl, whisk together the flour, salt, baking soda and cinnamon. Set aside.
- In the bowl of a large mixer, cream together the butter and sugars until light and fluffy.
- Add the peanut butter, egg, vanilla and milk until everything is well combined.
- Scrape down the sides and add the flour mixture in thirds.
- When all is mixed well, using a small cookie scoop, scoop the mixture into mini-muffin tins. The dough should be about a tablespoon or so.
- Bake for about 9 minutes, remove from the oven and press in a mini peanut butter cup into the center of each.
- Cool and remove from the pan.