I can hardly believe how fast Christmas is approaching. Only one week from today. I, like everyone else, am just so heartbroken and sick over what happened in Connecticut and have been praying for all the families affected by this tragedy that God and his loving army of angels will begin to heal their hearts. Amidst all the hustle and bustle of holiday shopping, baking, and wrapping, there is a deep sadness for this horrible tragedy to have happened. I grieve for all those families who lost a loved one way too soon.
Anything I can blog about or any recipe I can post now seems trivial after what’s happened. It seems strange to carry on as usual, but in case you want a break from the stream of sad news and do have baking you need to get done, I got you covered.
This is a fail-proof cookie recipe to add to your Christmas cookie trays this year. I have been wanting to make these cookies for years around the holidays and every year they get forgotten about or I just don’t find the time. This year I made them a priority and made them first thing! I got to break in my new kitchen for it’s first Christmas baking extravaganza. I have to say it was a much more pleasant experience this year having room to maneuver. The wide open space sure did make a huge difference and I was able to have a million things going on at once. In the old apartment kitchen I barely had room to make just one type of cookie, let alone 5 or 6 all at once.
ADVICE: freeze the unwrapped peanut butter cups ahead of time. This makes it a heck of a lot easier to press the frozen candy into the hot cookie without falling to pieces. It also makes it easier and faster to unwrap them.
INGREDIENTS:
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten in a separate bowl before adding
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
DIRECTIONS:
Preheat oven to 375 degrees F. Mix together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.
Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. I used a knife to pop them out more easily.
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YUM! These look like perfection.
Thank you! I was surprised they turned out looking close to perfect
Love these classic and delicious cookies!
Thanks, Kayle!
I make these every year, but never thought to put the cups in the freezer before putting them into the cookie dough. Thx for the tip! I am making my later this afternoon.
They are always a hit here in Minnestoa & California!
Thanks for commenting, Julie!
What’s your suggestion on how to keep them fresh until the weekend family holiday party?
I am freezing mine until the day before I need them. I put them in a tupperware container and put saran wrap over them and make sure the container is air tight and put them in the freezer. In my case, it’s so cold here I can just stick all my cookies in the garage and they will stay nice and cold
The tragedy in CT will have me shook up for weeks. And I can’t even imagine what that community is feeling right now. My heart breaks.
And easy recipe combining both peanut butter and chocolate… now that is what I want on my christmas list! They are adorable and so perfect looking, Ashley!
Same here, Sally..it’s terrible!
Thanks for commenting – I was surprised that these turned out as good as they did! I thought for sure they wouldn’t be pretty enough for pictures 
YUM! Such a classic recipe that never ceases to please everyone!
I concur! Sometimes I like the simple cookies better
It has been such a sad week. I’ve barely even been able to turn on the TV or spend much time on social media because I just can’t process it all right now.
Your cookies look delicious. Homemade food is so important to feed the soul. Great tip on freezing the pb cups!
Thanks so much, Christin! I totally understand how you feel…
Ashley, I love these adorable little cups of heavenly goodness! You really can’t go wrong with shoving a pb cup into a cookie cup
I totally agree!
ZThese look so delicious!!
Thank you, Elizabeth!