One of my favorite chocolate chip cookies with both milk chocolate chips and dark chocolate M&Ms were definitely a winner at work.
Peanut butter cup cookies are a never fail crowd pleaser. I have been making these cookies for as long as I can remember to gift friends, families, and coworkers.
Toffee is a favorite gift to give around here because one batch sure makes a lot! I tried a new recipe this year from Thomas Keller's Bouchon Bakery cookbook.
Peanut Butter Cup Cookies
from Hershey's Kitchens
Makes about 3 dozen cookies
About 36 mini peanut butter cups, unwrapped, chilled
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 salt
1/2 cup butter
1/2 white sugar
1/2 brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 375F.
Whisk together flour baking soda, and salt in a medium bowl; set aside.
Beat together the butter, brown sugar, white sugar, peanut butter in a large bowl until light and fluffy. Add egg; mix until blended. Add vanilla; mix until incorporated. Add in the dry mixture, mixing until there are no longer any white streaks.
Shape dough into 1 inch balls and place into each ungreased mini muffin cup. Do not flatten.
Bake 10 to 12 minutes until puffy and lightly browned; remove form oven. Immediately press peanut butter cups into the center of each cookie. Cool completely in muffin pan.
Keeps for 3-5 days in an air tight container at room temperature.
