I’ve been making these peanut butter cookies for about 30 years now. I can’t recall who gave me the recipe, but I do remember that it was at a cookie exchange at Christmas time. I love cookies, and I love Reese’s peanut butter cups, so these were naturally a big hit with me.
I had sort of forgotten about them until my son, who is in Italy, asked me to send him some Reese’s peanut butter cups in the next package. So I bought some for him and some to make these cookies. As soon as the cookies come out of the oven, you just press a miniature peanut butter cup into the center. Yum!
Recipe Adapted by Winner Dinners/Origin Unknown
Makes about 3 dozen cookies
1 (12-ounce) package of miniature Reese’s peanut butter cups, unwrapped and chilled
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
extra sugar to roll the cookies in
As soon as you purchase the Reese’s peanut butter cups, unwrap them, place them on a plate, cover with plastic wrap, and refrigerate them so that they will be chilled and ready when you make the cookies. Preheat the oven to 375. In a large bowl, combine the sugars, butter, and peanut butter with a mixer. Add the milk, vanilla, and egg and mix well. Stir in the flour, baking soda, and salt; mix well. Form the dough into 1-inch balls. Roll them in sugar and place 2 inches apart on ungreased cookie sheets. Bake at 375 for about 8 minutes. Immediately top each cookie with a chilled peanut butter cup (in the upside-down position), pressing down lightly. Remove from cookie sheets; cool completely.