How to Make Butterscotch Smoothie Peanut Butter Cups

Peanut Butter Cup Cookies Ii

Take a bite and discover the smooth, rich peanut butter filling hidden inside.

Recipe Summary Peanut Butter Cup Cookies Ii

This recipe is from my best friend, Delayne who got it from her sister. We usually triple the recipe and make 48 large cookies.

Ingredients | Butterscotch Smoothie Peanut Butter Cups

½ cup butter

½ cup white sugar

½ cup packed brown sugar

½ cup peanut butter

1 egg

½ teaspoon vanilla extract

1 ¼ cups all-purpose flour

⅔ teaspoon baking soda

¼ teaspoon salt

15 miniature chocolate covered peanut butter cups, unwrapped

Directions

Preheat oven to 350 degrees.

In a medium bowl, cream the butter, white sugar, brown sugar, and peanut butter together. Stir in the egg and vanilla. Sift together the flour, baking soda and salt; stir into the creamed mixture.

Drop by tablespoonfuls into the cups of a muffin tin. Cups should be about 1/4 full. Bake for 8 to 10 minutes, until lightly browned. Remove from oven and immediately press a peanut butter cup into the center of each cookie. Allow the cookies to cool completely before removing from their pan.

Info | Butterscotch Smoothie Peanut Butter Cups

Servings: 7 Yield: 15 cookies

TAG : Peanut Butter Cup Cookies Ii

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