White Chocolate Peanut Butter Cookie Cups

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 40 White chocolate miniature peanut butter cups

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 3/4 cup Flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup White sugar

• Dairy

  • 1/2 cup Butter
  • 2 tbsp Milk

Found on classyclutter.net

Ingredients

• 1¾ cup flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ cup brown sugar
• ½ cup white sugar
• ½ cup butter, softened
• ½ cup peanut butter
• 1 large egg, slightly beaten
• 1 teaspoon vanilla extract
• 2 Tablespoons milk
• 40-50 white chocolate miniature peanut butter cups

Directions

• Preheat your oven to 375 degrees and either spray a mini muffin pan with cooking spray or line with muffin cups. Set aside.
• Sift together the flour, salt & soda in a small bowl.
• In a medium sized bowl, cream the butter, peanut butter & sugars. Add the egg, vanilla & milk. Mix till combined.
• Stir in the flour mixture until just combined.
• Roll into balls (about 1 T. size) and place in the prepared mini muffin cups. (depending on the exact size of balls you make, you will get anywhere between 40-50 cookie cups. The bigger you make them, the more they will puff up around the peanut butter cup. I make mine just around a heaping tablespoon and get over 40 cups but there are only about 40 peanut butter cups per bag, so I usually buy 2 bags).
• Bake for 8 minutes. While they are baking, take the wrappers off of the peanut butter cups.
• Remove from the oven and immediately place a peanut butter cup into the center of the cookie cup. Let cool for a few minutes then transfer to a cooling rack.