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CULINARY SOS

Favorite Cookies For the Holidays

December 20, 1990|ROSE DOSTI | TIMES STAFF WRITER

PEANUT BUTTER CUP COOKIES 1/2 cup butter 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1 egg 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt Coin-size peanut butter cups, foil removed (preferably Reese's) Cream butter, peanut butter and sugars throughly. Add egg and vanilla. Beat well. Combine flour, soda and salt. Add to creamed mixture.

Place dough in rounded teaspoons in greased miniature muffin pan. Bake at 350 degrees 10 to 12 minutes or until cookies puff up and are barely done. Remove from oven and immediately push 1 peanut butter cup into each cookie-filled muffin cup.

Cookies will deflate and form tart shell around peanut butter cup. Let cook in pan, then refrigerate until shine disappears from chocolate. Gently lift each tart out of pan with tip of knife. Makes about 2 dozen.

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