It takes a little practice to get the amount of dough in each tart cup exactly right, but kids of all ages adore these candy-cookie treats.
Yield:
about 4 dozenIngredients
1 bag (14 ounces) miniature Reese’s Peanut Butter Cups
1 cup (2 sticks) margarine or butter, at room temperature
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
1 egg
2-1/4 cups all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet mini chocolate chips
Instructions
Preheat the oven to 350 degrees F. Spray miniature muffin pans with nonstick cooking spray. Remove the wrapping from the peanut butter cups.
In a mixing bowl, cream together the margarine and sugars. Add the vanilla and egg and mix until creamy. Sift together the flour, soda, and salt and add to the creamed mixture. Mix well. Stir in the chocolate chips. Place about 1 teaspoon of dough in each muffin cup.
Bake for 10 to 12 minutes, until brown and not too doughy. Immediately push a peanut butter cup into the middle of each cookie. Let cool completely before removing from the pan.
