pb cup cookies

Unless you have a peanut butter allergy, have I got a recipe for you.  Today, we will be making these little bites of deliciousness:

It all started Sunday evening when I decided to try out Katie's no-bake oreo balls (yum!!) and have been itching to do more cooking/baking ever since.  It could've been all the extra time I had on my hands today and Monday thanks to this icy winter wonderland, but all of a sudden so many other recipes were floating through my head.  


I'm still not sure which I'll be making for the cookie bake Friday (I'm considering my mom's bon bons or a carmel cream cookie), but just couldn't help but get a jump start on these peanut butter goodies.  Thanks mama K for the perfect pampered chef mini muffin tin and recipe; I think I'll keep you :)  
Ingredients: a) 1/2 c. peanut butter b) 1/2 c. butter c) 1/2 c. sugar d) 1/2 c. brown sugar e) 1 tsp. vanilla f) 1 egg g) 1.5 c. flour h) 1 tsp. baking soda i) 1/2 tsp. salt 1 medium bag mini Reese's pb cups (around 50-60) 

Directions: Beat together ingredients a-d.  Separately, beat together e + f.  Add the mixture to your original and beat the two together.  Lastly, add the remaining ingredients (sans pb cups) slowly until blended.  Scoop 1/2 tbsp. full of cookie dough into greesed mini muffin tin.  Bake at 350 degrees for 8-10 minutes.  Let cool for a minute then press peanut butter cups into hot cookies.
Lastly, enjoy :) 

happy snow day!  t-8 days of school until winter break!