Peanut Butter Temptations
- 1 cup butter, softened
- 1 cup chunky peanut butter
- 1 cup white sugar (caster)
- 1 cup brown sugar, packed (light muscovado)
- 2 eggs
- 1 tsp Vanilla
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 large package Reece's Mini Peanut Butter Cups, wrappers removed
Preheat oven to 350 degrees F., 180 degrees C., gas mark 4.
Prepare a mini muffin tin by spraying with nonstick vegetable spray and set aside. In a large mixing bowl, beat butter and peanut butter until well mixed. Add both sugars and beat until fluffy.
Add eggs (shells removed) and vanilla and mix well.
Stir in flour and baking soda, mixing well until stiff dough is formed.
Roll dough into 1 inch (2.54 cm) balls and place one ball in each muffin space in the muffin tin.
Bake for 8-10 minutes until golden brown. While this is going on, you have to make sure to remove all of the wrappers from the Reece's Mini Peanut Butter Cups.
Immediately after removing tin from oven, push one peantut butter cup down into the top of each cookie, jamming it down into the heart of the cookie until the peanut butter cup is even with the top of the cookie.
Allow to cool in the tins for at least ten minutes. Gently twist each cookie free of the tin, using a toothpick as a miniature prybar, if necessary. Transfer to cooling rack and allow to cool completely.
Mmmmmmmmm. Doesn't this look tasty???
This will render about 4 dozen cookies, assuming you do not eat too many peanut butter cups or raw cookie dough, like you know you want to...
Store in airtight container or stomach. Disregard this recipe if you are on a low fat, low carb, low calorie, low cholesterol, low anything diet.