A recipe for peanut butter and chocolate lovers


By Lou Ann Thompson - Country Cooking



This week’s recipe is another oldie but goodie.

I found this one years ago on the back of a Reese Peanut Butter miniatures bag, (I actually cut the recipe out that was printed on the bag and put it in my recipe card file) the picture looked good. I thought the combination of peanut butter and chocolate, well, you just can’t go wrong.

I like to put these on a holiday cookie tray too, and usually they are the first ones to disappear. The combination of cookie and candy is so tempting.

I have made a couple of batches of these and froze them. Just make sure when you are ready to serve them you take them out of the freezer and allow them plenty of time to thaw. They get really, really hard when frozen.

Peanut Butter Temptations

About 40 Reese’s peanut butter cups miniatures

½ cup (1 stick) butter, softened

½ cup sugar

½ cup packed brown sugar

½ cup creamy peanut butter

1 egg

1 teaspoon vanilla extract

1 ½ cup flour

¾ teaspoon baking soda

½ teaspoon salt

Directions

Heat oven to 375 degrees

Remove wrappers from candies.

Line small muffin cups (1-3/4 inches in diameter) with paper baking cups.

Beat butter, sugar, brown sugar, peanut butter, egg and vanilla until fluffy in a large bowl.

Stir together flour, baking soda and salt, gradually add to butter mixture, beating until well blended.

Shape dough into 1-inch balls, and place one in each paper lined muffin cup.

Do not flatten

Bake 10 to 12 minutes until puffed and lightly browned. Remove from oven.

Immediately press peanut butter cup in the center of each cookie.

Cool completely in muffin pan.

Enjoy!

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By Lou Ann Thompson

Country Cooking