Peanut Butter Cup Cookies

My two oldest children are going to a small local private school. This week they are having a special 'potluck' lunch today, and then a Christmas party tomorrow. Unknown to them and their classmates, they are being my test subjects for this recipe I tried over the weekend. My children and my husband LOVE peanut butter cups, so when I found this recipe, I knew I had to try it. And it turned out fantastic.

One bit of advice before starting the recipe: Unwrap and freeze your peanut butter cups 2 hours before (or over night). That way when you push them into the hot peanut butter cookie, they will push into the dough instead of melting on contact.

What you will need:

1 3/4 Cup all purpose flour
1/2  teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened (room temp is fine)
1/2 cup white sugar
1/2 cup smooth peanut butter
1/2 cup tightly packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40+ miniature chocolate covered peanut butter cups, unwrapped (Make sure to take off paper cup from around the candy as well)
Mini cupcake wrappers are optional

Preheat your oven to 375.

Sift together Flour, Salt and Baking soda in a medium bowl. Set aside.

Cream together the butter, both sugars and peanut butter until well blended and fluffy. Beat in the egg, vanilla and milk. Slowly add the flour mixture, mixing well. Shape into small balls and place each into an ungreased mini muffin pan.

Bake for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into the center of each ball. Cool and carefully remove from the pan.