Forget Peanut Butter Blossoms (you know, the cookies with the Hershey's kisses), you must try these Peanut Butter Cup Cookies instead. First, I don't know about you but I hate Hershey's kisses...it's the worst excuse for chocolate ever! Reese's Peanut Butter Cups are so much better. And this cookie dough is deliciously rich and peanut butter-y. They key is making them in mini muffin pans. After you bake the dough in the muffin pan, you press the peanut butter cups into the still soft cookie and it creates a perfect little chocolate and peanut butter package. Yum!
Peanut Butter Cup Cookies
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 1/2 cups of flour
1 1/2 tsp. of baking soda
18 oz miniature Reese's cups, unwrapped (I used the dark chocolate variety but they can be difficult to find)
In a large bowl, cream together both sugars, the peanut butter, eggs and butter. Add the flour and baking soda and mix thoroughly. Shape in to one inch balls and drop into a un-greased mini-muffin pan, one to a section. Bake at 375 degrees for 8 minutes. Remove pans from oven and immediately press one miniature into each warm cookie. The candy should be fairly level with the top of the cookie. Cool in the pan for 15 minutes then remove to a wire rack.
Yield: approximately 5 dozen cookies.
(Recipe from Coconut and Lime)