Ingredients
1
cup Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/8
teaspoon salt
1/2
cup sugar
1/3
cup creamy peanut butter
1/4
cup butter or margarine, softened
1
egg
2
tablespoons whipping cream
1
teaspoon vanilla
1/4
cup chopped unsalted peanuts
1
bag (12 oz) Reese’s peanut butter cups miniatures, unwrapped
Preparation
Heat oven to 350°F. Grease 36 mini muffin cups with shortening or cooking spray.
In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat sugar, peanut butter and butter with electric mixer on medium speed 2 minutes. Beat in egg, whipping cream and vanilla. On low speed, beat in flour mixture until blended. Stir in peanuts.
Shape dough into 3/4-inch balls.Place one ball into each muffin cup.
Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Bake 2 minutes longer. Cool in pan on cooling rack.
