Okay.. I have been making a lot of Filipino goodies these days.
I feel selfish for making all the good stuff just for me.
So I decided to bake something for hubby.
He likes Asian food but not all of it.
I know would never say no to a Reese's dessert so I made it
just in time before the weekend.
I highly suggest putting the cookie dough in the fridge 4 hours or overnight
before baking it though.
I usually do that on all of the cookies I make.
It just makes it easier to bake.
Let me know what you guys think!
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup (1 stick) butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 36 unwrapped Reese's miniature peanut butter cups
Instructions
- Heat oven to 375 degrees. Prepare a miniature muffin tin pan and spray with cooking spray. Set aside.
- In a small mixing bowl, add the flour, baking soda, and salt. Stir with a whisk to break up any clumps. Set aside.
- In a larger mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter. Beat for 1-2 minutes until lighter in color and fluffy looking.
- Add vanilla, egg, and milk. Beat until combined. Stir in the dry ingredients and mix by hand, with a wooden spoon just until combined.
- Roll the cookie dough into 1" dough balls and place one in each miniature muffin tin. Cook for 7 minutes. Cookie cups will look puffy and lighter in color, but should NOT be browned at all on the sides.
- Immediately after taking cookie cups out of the oven, gently press an unwrapped miniature Reese's peanut butter cup into the center of each one. Let cool in the pan for 10-15 minutes and then transfer to a wire rack to cool completely.
7 minutes at 375 F is the perfect time to make it guys.
But, feel free to do a few batch to see how cooked you want it.
It was so good.
Perfect quick snack or dessert.
Enjoy!
xoxo
-Jen
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