Sweets Before Eats » peanut butter cups http://www.sweetsbeforeeats.com Wed, 27 May 2015 19:21:42 +0000 en-US hourly 1 https://wordpress.org/?v=4.1.41 Peanut Butter Cup Blossoms http://www.sweetsbeforeeats.com/peanut-butter-blossoms/ http://www.sweetsbeforeeats.com/peanut-butter-blossoms/#comments Sat, 13 Dec 2014 20:18:56 +0000 http://www.sweetsbeforeeats.com/?p=513 Skip To Recipe

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Photo Dec 13, 12 22 52 PM edited

Peanut butter cup blossoms are one of my all-time favorite cookies.  My mom always made the best (softest!) peanut butter blossoms with Hershey’s kisses.  But every time I tried to make them, they came out hard—never as good as mom’s (looking back, I think was overbaking them).  Several years ago my mom started making these peanut butter cup blossoms, and I was in love.  She gave me the recipe (which she originally got from a friend she taught with for over 30 years), and I’ve been making them ever since.  They are a family favorite!

Photo Dec 12, 2 13 37 PM

Photo Dec 13, 12 33 00 PM edited

Peanut butter cup blossoms can be made ahead and frozen.  They are usually one of the first cookies I make for the holidays, t hen I just take them out of the freezer as needed.

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Photo Dec 13, 12 25 56 PM edited

Cookie made with a Hershey's bell...yum...creamy...

Cookie made with a Hershey’s bell…yum…creamy…


Peanut Butter Cup Blossoms
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Yield: Around 48 cookies

Serving Size: 1 cookie

Ingredients

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar + 1/4 cup sugar for coating
  • 1/2 cup packed light brown sugar
  • 1/2 cup shortening
  • 1/2 cup peanut butter (use “regular” peanut butter—e.g., JIF, Skippy, etc.)
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 48 Miniature Reese’s Peanut Butter Cups (or 48 Hershey’s kisses or Hershey’s bells)

Instructions

  1. Preheat oven to 375°F.
  2. Place mini muffin liners into the cups of a mini muffin tin.
  3. Mix brown sugar and sugar using a spoon, until brown sugar is incorporated into the sugar.
  4. Add shortening and peanut butter and mix with a spoon or rubber spatula to combine.
  5. Mix in the baking soda, salt, egg and vanilla extract.
  6. Add flour and milk, mixing until combined.
  7. Shape 1 tablespoonful of dough into a ball (I use a small cookie scoop to portion the dough).
  8. Roll balls in 1/4 cup sugar.
  9. Place 1 ball in each mini muffin cup.
  10. Bake 10-12 minutes until tops just begin to crack.
  11. While the cookies are baking, unwrap 48 miniature Reese’s peanut butter cups.
  12. Immediately press a miniature Reese’s peanut butter cup into each cookie, pushing down until the top of the peanut butter cup is even with the top of the cookie.
  13. Remove cookies from muffin tin to a wire rack to cool.

Notes

I ran out of peanut butter cups, so I used Hershey’s Bells for a few cookies. Just press a bell (upside down) into each cookie, pushing down until the top is even with the top of the cookie. The bells are creamy and made for a delicious alternative to peanut butter cups.

Instead of using a mini muffin tin, you can place the balls of dough 2 inches apart on an ungreased cookie sheet. Bake 10-12 minutes until tops just begin to crack. Immediately press a Hershey’s kiss onto the center of each cookie.

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