Peanut butter cookie cups

I know cookie cups are big sellers at mall cookie shops, but rest assured, what I make is far superior.  I GUARANTEE I would win a bakeoff!

Peanut butter cookie cups were my dad’s favorite treat.  Whenever my mom and in would go shopping at the McKinley or Galleria Mall in Buffalo when I was home on break from Geneseo, we always made sure to bring my dad a few of these from the Original Cookie Company.  He loved them!   But who doesn’t love peanut butter and chocolate?  March 12th is the 4th anniversary of my dad going to heaven after a long, excruciating battle with MS, so that is another reason I made these treats.  He was just the greatest, in so many ways.  Some of the most important things he taught me -, the importance of faith (no matter what you go through),  how to throw like a boy, and  what it means to be loyal.  How else can I explain my devotion to the Bills after all these years? 🙂

Ingredients – 1 cup butter (softened), 1 1/2 cups peanut butter, 1 cup sugar, 1 cup brown sugar, 2 eggs, 1 tsp vanilla, 3 1/2 cups flour (scooped from flour container into measuring cups so you get the right amount), 2 tsp baking soda, 1/2 tsp salt, 4 tbs milk (or more if necessary)

Directions – preheat oven to 350.  Spray muffin tins with pam.  Cream butter and peanut butter.  Mix in sugar and brown sugar.   Add eggs and vanilla.  Fold in dry ingredients.  You may want to add the flour gradually.. that way it’s easier to blend in and you don’t have flour flying everywhere!  Add milk.  The dough is really thick, so if you want to add a little more milk, feel free. 

Scoop out 3 or 4 tbs of dough and roll it a ball.  Light press into muffin tin.  Bake 12 to 18 minutes.  Will be lightly golden in spots on top.  Let cool completely.  Frost with your favorite frosting (homemade or canned).  Or you could even top with melted hershey kisses, chocolate chips, etc.  Store in a covered container.

If you still have one or both of your parents around, you are very lucky.  Cherish your time with them.

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