I love peanut butter cookies and Reese's Peanut Butter Cups..so of course I have always loved these rich cookies.
You make them in a miniature muffin pan
TIPS: They can be a little tricky to remove from the pan, but if you simply can't get them to come out of the pan even after cooled do this:
Place pan in freezer for 30 minutes or so, remove heat tap water to hot, make sure your sink is clean.
Quickly turn pan over and run hot water over bottom of muffin pan
Turn over sit on counter and they should pop out with the help of a small spatula or knife.
You can also freeze these little cookies for 1 -2 months and they come out just as good as fresh baked.
My Catie's Favorite Peanut Butter Cookie Recipe that I make
It is a Flourless Recipe
Click HERE
You can of course buy peanut butter cookie dough at the grocery store but I prefer homemade of course.
Mix up a batch or two of these and
Bake 350 degrees for 8 - 10 minutes (I baked mine 10)
While they are baking peel the peanut butter cups
Place in center of cookie while still warm
They will melt some but that is what you want.
*Note* I placed mine in center and then baked and they turned out great so you choose how you would like to do it. They are not in the oven for that long have done it both ways and frankly they melt down level with the cookies when baked at the same time and I think look very pretty.
