PB Cup Tartlets
Here I go with another Chocolate and Peanut Butter post.
My handsome husband always keeps a bag of Reese's Peanut Butter cups on hand. Just the mini-ones. He doesn't like the chocolate/peanut butter ratio of the standard size.
I've seen these little treats at parties and finally got around to making some myself. They are SOOOOO tasty. You most likely have everything you need to make them...
You do have a mini muffin pan, right?
And you have a stash of mini PB cups in your pantry or freezer, don't you?
Recipe adapted from Hershey.com
About 40 (13-oz. pkg.) REESE'S Peanut Butter Cups Miniatures
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup Creamy Peanut Butter
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1. Heat oven to 375°F. Remove wrappers from candies. Spray mini muffin cups with cooking spray.
2. Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten.
3. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup onto each cookie. Let cool 5 minutes in muffin pan, then carefully remove from pan and cool completely on wire racks.
Makes 40 cookies.