I’m sure most of you are familiar with peanut blossoms, the classic Christmas cookie that consists of a peanut butter cookie with a Hershey’s Kiss or chocolate star on top. Ever since I was little they have always been one of my favorites. When I first started baking for the Holidays I knew I would need to make them, but I started thinking about how great they would be with peanut butter cups (I’m pretty convinced that almost anything is better with a peanut butter cup)! I knew it would be difficult to get the peanut butter cookie wrapped around most of the peanut butter cup, so that’s when I decided to try using my mini muffin pan to make cookies!
Sidebar: I’m pretty sure this was the very beginnings of Baking Junkie since it’s the first recipe I ever doctored up myself, and really got my baking juices flowing.
I can’t even begin to tell you how much I love these cookies. I made them for Christmas back in 2004 and everyone loved them so much I remember making them several times, well into February. I will still make these on request at any time of the year, but they are truly a Christmas cookie for me. If you have a favorite peanut butter cookie recipe you love, then feel free to use that. These cookies would be difficult to make without a mini muffin pan, so if you don’t have one well, you just need to break down and buy one! I have three and I love them so much! There is even one more Christmas cookie I make with them (will be posted later). Trust me it is a wise purchase (or gift idea) for any baker! Enjoy!
Peanut Butter Cup Cookies
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 tsp vanilla
2 Tbsp milk
1/2 tsp salt
1 tsp baking soda
1 3/4 cup flour
1 bag of mini Reese’s Peanut Butter Cups
Preheat oven to 350 degrees.Cream together shortening, sugars, and peanut butter. Add egg, vanilla and milk. In a separate bowl combine the salt, baking soda, and flour, then add to dough. Roll into balls and place in mini muffin pan. Place in oven and bake for 10 minutes. Remove from oven and immediately press a peanut butter cup into the center of each cookie. Let cool fully before removing from pan (easiest to do with a small paring knife).