Sorry it's been such a long time since I posted a new recipe. I've just been making my old standbys and quick and easy meals lately because of our new baby.
I made these peanut butter cups a few months ago with the pouch of store bought peanut butter cookie dough in my mini muffin pan and added the mini Reese's after they were cooked to the middle. One of those semi-homemade treats. They are just as good that way, but I like this recipe better and there isn't as much salt in it or preservatives, I guess.
Here is my mom's recipe for peanut butter cookies.
The Very Softest Peanut Butter Cookies
1 cup Margarine
1 cup Peanut Butter
1 cup Sugar
1 cup Brown Sugar
1 tsp Vanilla
2 ½ cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
Chocolate Chips, Stars, or Kisses, anything chocolate you like.
Mix margarine, peanut butter, and sugars. Add eggs and vanilla and mix until creamy. Add dry ingredients.
Option #1-May add chocolate chips here if desired. Don’t mix with mixer after adding chocolate chips. Shape dough into 1 inch balls. Roll in granulated sugar for this method. Place 2 inches apart on ungreased cookie sheets. Bake at 350° for 10-12 minutes.
Option #2-If using chocolate stars or kisses, add right after the cookies come out of the oven (while they are still on the cookie sheet). OR spray mini muffin tin and spoon some dough into the cup. Press it down so it fills the cup. Bake at 350° for 10-12 minutes. When you take muffin tins out, place one of these cute peanut butter cups right in the middle. Let cool and then pop them out and make some more. Store in airtight container. Makes about 60 cookies. Enjoy with a glass of milk. Cook them longer if you like they more brown. Even the ones that were nearly burnt still tasted good.
Enjoy! We sure did on Memorial Day Weekend. Andy's cousin asked me if he could trade me some brownies he made for my cookies. I'd say that means they were yummy. =)