And, of course, the Reese's peanut butter cups I used for this recipe were also found on clearance at Target after Christmas. But, since the wrapper gets taken off, no one will know! These cookies would be the perfect homemade treat to bake for your Valentine this week. :)
Peanut Butter Cup Cookies
Yield: 30-40 cookies
Ingredients
1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 Tbsp milk (I use almond milk)
about 30-40 miniature Reese's butter cups, unwrapped
Directions
1. Preheat oven to 350°F.
2. Whisk together flour, salt, and baking soda in a medium bowl; set aside.
3. Cream together butter, sugar, peanut butter, and brown sugar until fluffy. Beat in egg, vanilla, and milk. Add flour mixture; mix well.
4. Shape into 1 inch balls and place each into an ungreased mini muffin pan.
5. Bake for 8-9 minutes. Remove from oven and immediately press mini peanut butter cup into each cookie. Cool and carefully remove from pan to wire rack.
Recipe adapted from The Girl Who Ate Everything.
