Monday Munchies - Peanut Butter Cup Cookies

Today's bite sized cookie recipe is one that I think would be a great addition to your dessert selection for a Super Bowl party on Sunday, or really whatever other excuse you can come up with to make them!  Whoever  came up with this recipe is brilliant - peanut butter cups on peanut butter cookies, what's not to love?!?  Since we didn't have mini muffin tins we made giant cookies in regular muffin tins and put full sized peanut butter cups on the top, but we both agreed that it was a lot of cookie, and the mini's would have been a better ratio of cookie to peanut butter cup.  Also, I think the yield is off, this recipe seemed to make a LOT of dough.  We made 24 large cookies and still froze some of the dough, but in the future I might cut the recipe in half. 

Peanut Butter Cup Cookies
1 cup butter softened
1 cup peanut butter (We used crunchy peanut butter and I loved the texture it gave the cookies!)
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 16 oz package miniature peanut butter cups

Blend butter, peanut butter and sugars until creamy.  Add eggs and vanilla and mix well.  Combine flour, baking soda, and salt and add to creamed mixture.  Shape dough into balls that fit nicely into ungreased miniature muffin tins.  Bake at 350 degrees for 5-7 minutes.  Don't overbake.  After removing from oven, immediately press one miniature peanut butter cup into the center of each cookie.  Let cool in the muffin tin.
Yield: 3 dozen