Hi Dawn - Here is the cookie recipe you are seeking - Enjoy!
Take wrappers off of 40 Reese's Miniature Peanut Butter cups and freeze these till needed.
Cream together until fluffy: 1/2 c. butter, softened
To above mixture add: 1 egg beaten
and beat it into the mixture
Next add: 1/2 tsp. salt
In this order, thoroughly mix the above ingredients into mixture.
Shape dough into medium-sized balls and place each ball into an ungreased mini muffin pan. (Balls should be no higher than the sides of the mini muffin pan)
Bake at 375 degrees for 8-10 minutes. Remove from the oven and immediately press a frozen mini peanut butter cup into the center of each cookie. I then take the mini muffin pan and place on a cookie sheet or jelly roll pan that is sitting in the refrigerator already cold. After the cookies have cooled in the refrigerator, carefully remove them from the pan and enjoy!
*I usually double this recipe and buy a big bag of the Reese's mini peanut butter cups. I find that I have needed to use the 2 c. of flour and the 10 min. of baking in order for them to get cooked on the bottom and not be too gooey.
Let me know if you have any questions. Kathy


