Stuffed Peanut Butter Cookies
Ingredients:
- flour - 1 1/4 cup
- baking soda - 1/2 t
- salt - 1/4 t
- unsalted butter, room temperature - 1/2 cup
- light or dark brown sugar - 1/2 cup
- sugar - 1/4 cup
- egg, room temperature - 1
- creamy peanut butter - 3/4 cup
- vanilla extract - 1 t
- Reese's Miniature Peanut Butter Cups, unwrapped - 18
Instructions:
In a bowl, combine the flour, baking soda and salt; set aside.
In a second bowl, with mixer on medium speed cream together butter, brown sugar and white sugar. On low speed, beat in peanut butter, egg and vanilla. Turn mixer on high, beat until light in color and smooth. Turn mixer to low and slowly add dry ingredients. Mix until combined and a dough is formed.
Cover tightly and place cookie dough in refrigerator for 1 hour or up to 3 days.
Roll dough into 36 balls. Place a peanut butter cup into one ball, top with another cookie dough ball, roll the cookie dough with your hands to ensure peanut butter cup is sealed inside and dough is smooth. Repeat with the rest of the dough.
Bake in a preheated 350 degree oven for 10 - 11 minutes or until very lightly browned on the sides. If some cookies apear higher than others, gently press cookies down to flatten them out. Cool on cookie sheet for 10 minutes, remove, place on a wire rack to cool completely.
