Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Bags; (13 oz) mini Reese's cups |
| 1½ teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 2½ cup | Flour |
| 1 cup | Creamy peanut butter |
| 1 cup | Butter; unsalted |
| 1 cup | Brown sugar |
| 1 cup | Sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
NOTE: The butter should be unsalted. If I use salted butter, I omit the salt!!!!!
Combine dry ingredients and set aside. Cream butter, peanut butter and sugars. Beat in eggs and vanilla.
Shape dough into 1 inch balls. (buy yourself a small cookie scooper..it is the exact amount.) Place in muffin tins. I use papers...easier to handle.
Bake 9 minutes at 350degrees. Remove from oven and immediately press a peanut butter cup into center of cookie. Let cool in pans.
Makes approx. 6½ dozen goodies.
****don't forget to unwrap the candies!! Posted to recipelu-digest Volume 01 Number 462 by "bertnevie" <tess@...> on Jan 6, 1998