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Ingredients
- 1/2 cup hard margarine, softened
- 1/2 cup smooth peanut butter
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 1/3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 36 miniature peanut butter cups
Details
Servings 36
Preparation
Step 1
Beat first 4 ingredients in large bowl until light and creamy. Add egg. Beat well.
Combine next 4 ingredients in small bowl. Add to margarine mixture. Stir until just moistened. Dough will be stiff. Roll into 36 balls, using 1 tbsp for each. Place 1 ball in each of 36 ungreased mini-muffin cups. Bake in 375 degree oven for about 10 minutes until puffy and golden. Remove from oven.
Remove and discard foil cup from peanut butter cups. Press 1 peanut butter cup into each hot cookie. Loosend edges of cookies with tip of knife. Chill for 20 minutes before removing from pan. If cookies are difficult to remove, tap bottom of pan several times on hard surface or let stand until cookies are room temperature.
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