Peanut Butter Cookie Cups

Who else remembers these peanut butter cookie cups with peanut butter cups stuffed inside from their childhood?

Growing up my dad did most of the cooking but I distinctly remember my step mom baking these peanut butter cookie cups on occasion (I’m sure she made other things but this is what I have in the memory bank). If I or my siblings saw her whipping something up in the kitchen we got excited knowing we were likely going to be eating these in a short time.

Such a simple yet delicious creation can be made with pre-made peanut butter cookie dough or the pre-made mixes but I decided to make them from scratch. Well, everything but the peanut butter cups which were the newer variety with crunchy cookie bits inside.

Same can be said if you made mini peanut butter cup brownies – essentailly the same thing but with a brownie base.

This #PBchocSat treat is for the Minnesota game at Ohio State today. We sold our tickets however as we are taking a much needed quick escape to Hocking Hills for the weekend. Like these cookie cups, I’ve been craving simpler things in life lately as my day-to-day continues to be stressful and overloaded. Sure there’s some good in there but it’s not been an easy ride the last few weeks.

You’d think after our wedding was over it would be all smooth sailing for a little while, but when your lab is gearing up to move institutions it is anything but. So we will be disconnecting for a little bit, going on some hikes, cooking meals together, and just existing.

Four years ago: Roasted Sweet Potato Tacos with Black Beans and Kale Ceviche

Five years ago: 90 Second English Muffin

Six years ago: Chocolate Peanut Butter 7-Layer Bars

Seven years ago: Halloween Oreo Cupcakes

PEANUT BUTTER COOKIE CUPS

Makes 2 dozen

Ingredients:

1/2 cup unsalted butter, room temperature

1/2 cup creamy peanut butter

2/3 cup light brown sugar

1/4 cup granulated sugar

1 large egg, room temperature

1 tsp vanilla extract

1-1/3 cup all-purpose flour

1/4 tsp salt

1 tsp baking soda

24 unwrapped mini peanut butter cups (I used Reese’s crunchy cookie cups)

Directions:

1. Preheat oven to 350 degrees. Grease a 24 cavity mini muffin pan with nonstick spray, set aside.
2. In a large bowl, cream together the butter, peanut butter and sugars until fluffy – about 3-4 minutes. Add egg and vanilla, mixing until combined. Add flour, baking soda and salt, mixing until just combined and dough forms. Place 1-inch dough balls (I used a medium cookie scoop) into cavities of prepared muffin pan.
3. Bake for 10-12 minutes or until set. Immediately place a peanut butter cup in each cup, pressing down gently. Cool 10 minutes before carefully removing from pans (chocolate will be gooey).

Source: Adapted slightly from Chewy Peanut Butter Cookies with Chocolate Candied Bacon.