Mini Peanut Butter Cup Cookies {Recipe}

I think that these cookies from Brown Eyed Baker were the cookie for Christmas 2012. There were everywhere on Pinterest, everywhere on the internet and a huge hit at our Christmas Eve party!  And why not?  They are decadence in a tiny package!

I think that I heard the phrases "these are sin in a double bite," "how did so much flavor get packed into this little cookie," "these things are the devil," and "I cant stop eating these! floating around the party.  My mom even asked to take some home so she could have them with her morning coffee.  That is a huge compliment since she is not a sweets person at all. 

These delicious cookies couldn't be easier to make. 

Thanks to my fabulous KitchenAid stand mixer, the dough went together in a couple of minutes.  While the cookies were baking, D and I unwrapped the mini peanut butter cups.  I think this was the part that took the longest of all.  It takes a while to unwrap all those candies.

I followed Brown Eyed Baker's recipe as written since I didn't want to mess these up.  Though I did use organic peanut butter.  I thought there was already enough sugar in there and didn't want to add any more.  Considering the response, I don't think having no sugar in the PB made any difference.  I also only got about 36 cookies versus the 48 BEB got.  

So if you need a quick, decadent and easy dessert to bring to a party - these should be your choice.


Peanut Butter Cup Cookies
Source: Brown Eyed Baker

Ingredients
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup organic no sugar added creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 teaspoon vanilla extract
48 miniature Reese's peanut butter cups, unwrapped

Directions
Preheat oven to 350 degrees F.

In a small bowl, whisk together the flour, baking soda and salt; set aside.

In a stand mixer, beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed.

Add the egg and vanilla and mix for another minute or so to combine.

Reduce mixer speed to low, add dry ingredients, and mix until just combined, giving the dough a final mix with a rubber spatula to ensure all of the flour is incorporated.

Shape the dough into 1-inch balls, which works out to be about 2 teaspoons worth of dough, and place 1 ball in each of the cups of a miniature muffin pan.  Do not  press into the pan.

Bake for 8 to 10 minutes, or until light golden brown and slightly puffy.

Remove from the oven and immediately press a miniature peanut butter cup in the middle of each cookie, pressing down so that the top of the peanut butter cup is even with the top of the cookie.

Cool for at least 10 minutes before removing from the pans, and let cool completely.

Store in an airtight container at room temperature.

Try not to eat them all before your party!