Double up

It's that time of year. When my coworkers and I all make dozens of cookies, bring them to work and line up an assembly line of baked deliciousness. We pile cookies into tins and deliver them all over the office to people we want to acknowledge with carbs.

Thank you, you're amazingly awesome cookies. 
Happy Holidays cookies. 
Secret preemptive bribes for favors in the future cookies.

I made these peanut butter cup cookies a few years ago and everyone was hooked. I like to call them double peanut butter cookies because the peanut butter comes in two ways. The cookie and the candy. 

I try to mix it up and ask each year, "What should I make?" They all give me that eye-squinty stare and then the command that they pose as a question: "You are making peanut butter cup cookies right?"

Okay. Okay. 

These cookies are great for cookie exchanges since they're so cute!

Betsy's Double Peanut Butter Cup Cookies
1 1/4c flour
3/4 t. baking soda
1/4 t. kosher salt
1/2 c butter, softened
1/2 c peanut butter, creamy
1/2 c brown sugar
1/2 c granulated sugar
1 egg
1 t. vanilla
peanut butter cups (around 48), unwrapped

Preheat the oven 375 degrees. Spray a mini muffin pan very well with cooking spray or use mini baking cups. Beat butter for 30 seconds. Add peanut butter and sugars. Beat until fluffy. Add egg and vanilla and beat well. Add dry ingredients. Roll a small amount of dough into a ball and place in the cups, squishing in the dough just a little. The cup should be around half full. Bake for 5 minutes. Take out, press unwrapped peanut butter cups and bake for 7-8 more minutes. Cool completely before removing from the pan. Store at room temperature or the refrigerator.


Now Bake That!