Mini Peanut-butter Cookie Cups
Serves 36
20 mins prep
8 mins cook
28 mins total
These cookie cups are perfect for Easter and remind one of Reese Peanut-butter eggs. The cookie dough is easy to make and bakes for just 8 minutes, making them quick to prepare.
0 servings
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1: Preheat oven to 375° F. Grease a 24 cup mini muffin pan. 2: Unwrap peanut butter cups and place into a bowl and set aside. 3: In a medium bowl combine flour, baking soda and salt. Whisk together and set aside. 4: In another medium bowl, beat butter, sugars and peanut butter together till smooth. 5: Add egg, milk and vanilla extract and beat till smooth. 6: Incorporate flour 1 cup at a time into mixture till fully combined. 7: Using x-small cookie scoop, scoop 36 balls and roll them till round. Place cookie balls into muffin pan. 8: Put in freezer for 10 minutes to chill. 9: Place in oven and bake for 8 minutes. 10: Remove cookies from oven and press down peanut butter cup into center of cookie immediately. 11: Let cookies cool while you make the ganache and crushed peanut-butter chips. 12: Pour heated milk over chopped chocolate and stir till smooth. Place in piping bag. 13: In a blender, crush peanut-butter chips (optional). 14: Remove cookies from pan onto a cooling rack. 15: Drizzle ganache over cooled cookie cup and sprinkle with crushed pb chips. Enjoy!
