I love sweets and if I could eat dessert after every meal I would. This is why when I have people over I love to make dessert. By force feeding dessert onto my friends I feel less guilty about eating them and while also preventing having an abundance of dessert leftover for me and my roommate to gorge ourselves with.
Last Sunday, like most Sundays, I had about 10 people over for dinner so I though “oh yay I can make dessert!” and that’s exactly what I did. I made my extremely delicious pb cup cookies, and I don’t think I heard one complaint. Some of the guys even made them into ice cream cookie sandwiches!
Mini PB Cup Cookies
Adapted from Mrs. Fields “Best Cookie Book Ever!”
2 ½ cups flour
½ tsp. baking soda
1 cup (packed) dark brown sugar
½ cup white sugar
2 sticks (1 cup) butter – softened
2 tsps. Vanilla extract
Around 30 Mini Peanut Butter Cups
- Preheat Oven to 300 degrees
- Combine the flour and soda in a bowl and set aside.
- In a bigger bowl mix together, using your electric mixer, the sugars (both white and dark brown) and the softened butter to form a grainy paste.
- Next crack the eggs into a separate small bowl or cup to prevent damaged eggs and the vanilla extract. Add them to the sugar butter mixture and mix till combined.
- Add the flour mixture little by little. With each addition of the flour mix well. Then once combined add a little more until all the flour mixture is gone.
- Drop the dough, using a rounded tablespoon (or your hands like I do) onto an ungreased cookie sheet a couple inches apart.
- Unwrap the reeses mini pb cups and push them into the middle of each cookie but not all the way to the bottom. Wrap the dough around the edges of the pb cups so you only see the top of the cups.
- Bake for 13 – 15 minutes, or until the edges are golden brown
Yields about 25-30 cookies depending on size.