Peanut Butter Cup Cookies

I have been experimenting making different types of cookies for a craft and cookie sale being held later this year at our church. I made these cookies last week and my younger son said they "were delicious." This recipe was pulled from allrecipes.com and, if you like peanut butter, you will like these!

Peanut Butter Cup Cookies

1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup softened butter
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 your oven to 375 degrees. Unwrap the peanut butter cups, put them in a plastic-type container, and then put them in the freezer. (A lot of the comments on allrecipes.com suggested doing this as they won't melt when you are pushing them into your cookie later--I agree with this.)

Sift together the flour, salt, and baking soda, then set aside.

Cream together the butter, sugar, peanut butter, and brown sugar until fluffy, then set aside. Beat in the egg, vanilla, and milk (I would add one more tablespoon of milk to make them a little more moist) to your sugar mixture. Add the flour mixture to the butter mixture and mix well.

Shape these into 40 balls (I believe mine made around 32 or so) and place each ball into an ungreased mini muffin pan. Bake at 375 degrees for about 7-1/2 to 8 minutes. Remove from the oven and immediately press a mini peanut butter cup into each ball. I then sprinkled with decorative sprinkles. Cool and carefully remove from the pan. These are best eaten within a day or two of making them. Enjoy!!