Last Friday, my department has a potluck lunch at the office. My coworkers are mostly male so the result of our potlucks can be a bit of a mixed bag.
If we are lucky, the guys will bring something store-bought. And if we are really lucky, sometimes the wives will fix something. But these guys are a pretty smart bunch. They have a few ladies from other departments that they routinely invite to our food days.
So I brought a couple different dishes for food day. I fixed a chicken cheese ball and a double batch of Peanut Butter Cookie Cups. The double batch makes 48 cookies and there was not a single one left. So clearly that was the favored dish.
A contributing factor may have been the fact that my cookies were the only dessert present that day. But in any case, they were a hit!
My mother made these cookies for us at Christmas. I loved them then and I still love them now. I loved them so much that I made another batch this afternoon since we did not get any of the ones I made the other day.
Want the recipe? Okay, here goes!
Peanut Butter Cookie Cups
Ingredients:
Peanut butter cookie dough
Peanut butter cup candies
The first time I made these, I used a roll of refrigerated peanut butter cookie dough. Today I could not find the peanut butter variety in the refrigerated section so I picked up this packaged mix. You could also make your own dough.
I prefer the refrigerated cookie dough over the mix for this dessert. The mix seemed to have a grittier texture than I would have liked.
I used the Great Value brand of peanut butter cups. They have a creamy texture that I really like. Make sure you freeze the peanut butter cups ahead of time. This will make them easier to work with.
So, put mini muffin cups in your mini muffin pan. I suppose you could skip this step if you'd like. You might want to lightly grease the mini muffin tin before you start if you are not using liners. I used foil liners for mine.
Put about 1 tablespoon of cookie dough in each mini muffin cup. This amount seemed to work well with both the refrigerated dough and the packaged mix.
No need to roll the dough into balls or press the dough into the bottom of the cups. The dough will melt and rise perfectly inside the wrappers.
One package of refrigerated dough or one packaged mix both makes enough dough for 24 cookies.
Bake cookies at 375 for about 10 minutes. Cookies should be slightly brown but still soft when they come out of the oven.
While the cookies are baking, unwrap the candies and return them to the freezer.
As soon as cookies come out of the oven, press a peanut butter cup into the center of each one. The cookie will come up around the side of the candies.
You can put the tray of cookies into the refrigerator to cool or let them cool on the counter. The peanut butter cup centers will be quite soft for a while, but they eventually firm up.
Eat and enjoy!
- Posted using BlogPress from iPhone
If we are lucky, the guys will bring something store-bought. And if we are really lucky, sometimes the wives will fix something. But these guys are a pretty smart bunch. They have a few ladies from other departments that they routinely invite to our food days.
So I brought a couple different dishes for food day. I fixed a chicken cheese ball and a double batch of Peanut Butter Cookie Cups. The double batch makes 48 cookies and there was not a single one left. So clearly that was the favored dish.
A contributing factor may have been the fact that my cookies were the only dessert present that day. But in any case, they were a hit!
My mother made these cookies for us at Christmas. I loved them then and I still love them now. I loved them so much that I made another batch this afternoon since we did not get any of the ones I made the other day.
Want the recipe? Okay, here goes!
Peanut Butter Cookie Cups
Ingredients:
Peanut butter cookie dough
Peanut butter cup candies
The first time I made these, I used a roll of refrigerated peanut butter cookie dough. Today I could not find the peanut butter variety in the refrigerated section so I picked up this packaged mix. You could also make your own dough.
I prefer the refrigerated cookie dough over the mix for this dessert. The mix seemed to have a grittier texture than I would have liked.
I used the Great Value brand of peanut butter cups. They have a creamy texture that I really like. Make sure you freeze the peanut butter cups ahead of time. This will make them easier to work with.
So, put mini muffin cups in your mini muffin pan. I suppose you could skip this step if you'd like. You might want to lightly grease the mini muffin tin before you start if you are not using liners. I used foil liners for mine.
Put about 1 tablespoon of cookie dough in each mini muffin cup. This amount seemed to work well with both the refrigerated dough and the packaged mix.
No need to roll the dough into balls or press the dough into the bottom of the cups. The dough will melt and rise perfectly inside the wrappers.
One package of refrigerated dough or one packaged mix both makes enough dough for 24 cookies.
Bake cookies at 375 for about 10 minutes. Cookies should be slightly brown but still soft when they come out of the oven.
While the cookies are baking, unwrap the candies and return them to the freezer.
As soon as cookies come out of the oven, press a peanut butter cup into the center of each one. The cookie will come up around the side of the candies.
You can put the tray of cookies into the refrigerator to cool or let them cool on the counter. The peanut butter cup centers will be quite soft for a while, but they eventually firm up.
Eat and enjoy!
- Posted using BlogPress from iPhone
