Gourmet Cookie Bouquets Recipe Blog

Milk chocolate & peanut butter cookies are one of my favorites because I just love the smooth melty texture and taste of this sweet combination.  These cookies are a childhood favorite and my kids love them too! In my house we usually end up doubling or tripling this recipe because they disappear so fast.

½ cup butter
½ cup brown sugar
½ cup white sugar
1 egg
½ cup peanut butter
1 ¼ cups flour
¾ tsp. baking soda
1 bag of miniature peanut butter cups (unwrapped)
Christmas themed miniature paper baking cups

To make the cookie batter, cream together the sugars and the butter until fluffy.  Then mix in the egg and peanut butter stirring well.  Finally add the baking so and then the flour mixing until you get a well-blended dough.  Cover the bowl with plastic wrap and chill the dough in the refrigerator for an hour.  Meanwhile, line a mini-muffin pan with the mini paper baking cups. Remove and form into about 24 – 3/4″ round dough balls.  Place each dough ball in a mini baking cup. Bake dough balls in the oven at 375 degF for about 9 minutes. Remove from oven and immediately press a mini peanut butter cup into the center of each cookie pressing down until the top of the peanut butter cup lines up with the top of the cookie. Leave the cookies sit in the muffin tins for 10 minutes and then remove them cooling the rest of the way on a cooling rack. 

In my family, we pop these little bite size morsels in the microwave for maybe 10 seconds so the chocolate gets a little melty when we want to have a real Christmas cookie treat!