You have to make these... and soon! Raid your kiddo's Easter basket for the Reese's peanut butter cups, or hit up the seasonal candy clearance at the store to pick up the bite-sized candies. Your children will love you and your hubby will sing your praises... unless you hide them and eat them all yourself.
Here's what you need: peanut butter, butter, brown sugar, flour, egg, vanilla extract, baking soda, salt, and peanut butter cup candies.
Beat butter and peanut butter together on medium speed.
Gradually add sugar, beating well. Add in egg and vanilla; beat until thoroughly combined.
Combine flour, soda and salt. Add to butter mixture, stirring until it is all incorporated.
Cover and chill for at least 1 hour.
Shape dough into 48 (1 tsp. each) balls. Place them two inches apart on cookie sheet lined with baking mat. Dip fork in water and make criss-cross pattern on each cookie.
Remove wrappers from candies and set aside. (Try not to eat the bowl of peanut butter cups, and you might want to hide them from your family members... just sayin'.)
Bake for 10 minutes. Cool slightly on cookie sheet before removing to wire racks to cool completely. On last batch, flip cookies over and place peanut butter cups in the middle. Return to oven for 1-2 minutes to soften peanut butter cups.
Remove from oven and top with cooled cookies, pressing to form sandwiches. Repeat with remaining cookies.
Peanut Butter Cup Sandwiches (makes about 2 dozen small sandwich cookies)
1/2 cup butter, softened
1/2 cup peanut butter, creamy or crunchy
1 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
24 bite-sized peanut butter cups
Beat butter and peanut butter together on medium speed until creamy. Gradually add sugar, beat well. Add egg and vanilla; beat well. Combine flour, salt and baking soda. Add to butter mixture and beat to thoroughly combine. Cover and chill dough for one hour. Remove wrappers from peanut butter cups and set aside.
Preheat oven to 350 degrees. Shape dough into 48 balls (about 1 tsp. each). Place dough balls 2 inches apart on lightly greased cookie sheet or cookie sheet lined with a baking mat. Dip a fork in water and flatten cookies with criss-cross pattern.
Bake at 350 degrees for 10 minutes. Cool slightly on cookie sheet before transferring to wire rack to cool completely. Repeat process for remaining dough.
After cooling the last batch of cookies slightly on the cookie sheet, flip them over so that criss-cross side is on the bottom. Place a peanut butter cup in the center of the cookie and return to oven for 1-2 minutes to soften the peanut butter cups. Remove from oven and top with cooled cookies, pressing to form sandwiches. Repeat process with the rest of the cookies.
I love how this peanut butter cookie recipe turned out...slightly crispy with a chewy center. And it only gets better when you sandwich a peanut butter cup between two of them. Depending on how big your cookies are, you could put two bite-sized peanut butter cups in the middle of the sandwiches. Or, you could buy the king-size cups... As you can see, I have a problem when it comes to peanut butter cups. They are not safe around here. ;-) Enjoy!
Check out some of my fellow Cookie of the Month Club members' peanut butter cookie recipes:
Chocolate Peanut Butter Ice Cream Sandwiches from Jen's Favorite Cookies
Peanut Butter Cut Out Cookies from Tastes of Lizzy T
Peanut Butter Oatmeal Cookies from Bake or Break
Chocolate Peanut Butter Chip Cookies from The Cooking Actress
Rolo Peanut Butter Blossoms from That Skinny Chick Can Bake
Peanut Butter and Jelly Thumbprints from Crumb: A Food Blog
Peanut Butter and Syrup Cookies from Kelli's Kitchen
Peanut Butter Compost Cookies from Gotta Get Baked
Reese's Peanut Butter Cookie Cups from 365 Days of Baking and More