We got snowed in a few weekends back so, we baked. AND, if you are keeping track, that means we got to check one of the Christmas Activities (which is in lieu of presents) off the list. I love lists and checking things off (not things twice, unlike a certain fatty I know). So. I’m giving YOU my favorite Christmas cookie recipe because I think you are really special and, since it’s stolen from allrecipes.com, it’s not something I can actually give to you in the first place. Bake ’em. Love ’em. Bring me some?
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped.
- Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. I don’t sift anything. Just whisk it and pretend that’s what they mean.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Eat a few balls accidentally.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. Unfortunately, the cooling part is an agonizing but necessary evil.
If they last this long, these would be pretty to bring to a holiday party. I wouldn’t know. Here. More pictures.