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Peanut Butter Cup Christmas Cookies Recipe

Photo by Laura Peterson

One of my favorite Christmas Cookies would be the ever-popular Peanut Blossoms.

The chocolate Hershey’s Kiss in the center is good, but even good things can improve.  How about trying a Peanut Butter Cup Blossom this year instead?  If you’ve made Peanut Blossoms in the past, just substitute the Kiss for a Cup.  I recommend freezing the cups beforehand to prevent them from melting too much.

If you’ve never made Peanut Blossoms, and want to try Peanut Butter Cup Christmas Cookies, here’s the recipe!

Ingredients

1 cup (2 sticks) butter

1 cup peanut butter (I prefer creamy, but it can be done with chunky)

1 cup packed brown sugar

1 cup white sugar

2 eggs

1/4 cup milk

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 cup white sugar (to roll balls in)

Preheat oven to 350 degrees F.

In a large bowl, cream together the butter, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended.

At this point, I refrigerate the dough so it’s easier to work with. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Remove from oven, and immediately press a peanut butter cup into each cookie. Allow to cool completely. The peanut butter cup will harden as it cools–or stick them in the freezer to speed up the process.

Enjoy!

 

 

 

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