~ #Cooking Experiments ~
You probably already know these; they've been around for a while and a quick n easy go to. I'd been traveling the week before my mom's birthday and although my sissies had prepared a menu for lunch, I wanted to contribute something. As my week returned to normal, I went what could I do? These cookies popped in my head. So I asked SBB to help me. He commented on how we used to make them when he was a kid. :)
Peanut Butter Cup Cookies
1 large package of already prepared chocolate chip cookie dough
1 medium sized bag of peanut butter cups
Preheat oven to 375 degrees. With a small spoon, scoop up a serving of cookie dough, roll into a ball, and put into a mini muffin tin. Press an unwrapped peanut butter cup in the center. You can make as many as you want--run out of dough or cups.
Bake until crisp and golden. Let set and cool for a while. If removed from muffin tin too quickly, one-half of the cookie will remain in the tin. Remove with a flat spatula and set on cooling racks. Store in an airtight container. Makes a bunch.
Note: I scoured the store for the medium sized cups and found none except in the biggest bag available and I knew me--I'd eat them all. So I went for the tiny ones in this version. Use the medium sized ones for a big peanutty explosion! OR try a chocolate kiss instead! Either is yummy.