Peanut Butter Cup Stuffed Snickerdoodles

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 package Reese's peanut butter cups, miniature

• Baking & Spices

  • 1 tsp Baking soda
  • 2 tsp Cream of tartar
  • 2 3/4 cup Flour
  • 1/2 tsp Salt
  • 1 11/16 cup Sugar

• Dairy

  • 1 cup Butter

Found on lemontreedwelling.com

Description

Ingredients

• 2¾ c. flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• ½ tsp. salt
• 1 c. butter, softened
• 1½ c. sugar
• 2 eggs
• For Topping:
• 3 Tbsp. sugar + 1 Tbsp. cinnamon
• 1 package miniature Reeses Peanut Butter Cups

Directions

• Mix flour, cream of tartar, baking soda and salt.
• Cream butter, adding 1½ c. sugar gradually.
• Add beaten eggs to butter/sugar mixture. Mix well.
• Gradually add dry ingredients.
• Chill dough at least 1 hour.
• Shape chilled dough into balls (approx. 1 inch)
• Roll in cinnamon/sugar mixture and place in well-greased miniature muffin tins.
• Bake at 350 degrees 10 minutes or until set in center.
• Immediately press one peanut butter cup into each cookie; cool slightly in muffin tins before removing to wire rack.
• When peanut butter cups are partially set but still gooey, top each with a red or green m&m (I used Gingerbread m&ms but any kind would work!)