More baking

Today was the Vine Street Victorian Showcase, where they block off our street and allow droves of people to wander around to listen to storytellers, singers, and bands, see Scrooge and Santa and dancers, eat popcorn and cookies, you get the picture. It’s an annual event, and it’s always quite a bit of fun. We usually have a mini open house. Actually, it’s more like we let our family members and friends come use our bathroom! I always have hot cider (this year I got the Trader Joe’s Spicy Cider, which is really, really yummy) and cookies and stuff.
In addition to some molasses spice cookies, I made Peanut Butter Cup Cookies, the recipe for which I found while surfing food blogs. There aren’t many combinations more delectable than peanut butter and chocolate, if you ask me.
pb cookies.JPG
Before you read on for the recipe, here’s a picture of our Christmas tree!
It’s a manzanita (or, as Peter has been saying incessantly, a “hard chaparral dominant”). We decided to do something different this year, since one of us is usually allergic to whatever type of Christmas tree we get. I think it’s kind of cute. Next year, though, I kind of want one of those silver tinsel pom pom trees …

Peanut Butter Cup Cookies
Makes A LOT
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1 stick butter or margarine, softened
1/2 cup smooth peanut butter (I use Skippy)
1 large egg, room temp
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
pinch of salt (more if you use unsalted peanut butter)
2 bags mini Reese’s peanut butter cups
Note: You really should have a mini muffin pan to make these. I had to go out and buy one, but it only cost about $8, and hey, now I can make lots of mini quiches if I ever want to.
– Combine the two sugars and the butter and beat until light and fluffy. Add the peanut butter, egg, and vanilla, and blend well. Add the dry ingredients and combine. Form into a ball-like blob and chill for several hours or overnight. Also chill the bags of candy.
– Preheat the oven to 350F. Remove the dough and candy from the fridge. Let the dough sit out while you unwrap the candies. After you have unwrapped the cups, put them back in the fridge. Scoop spoonfuls of dough into the mini muffin pan (I used a tablespoon). After you fill them all, lightly press the dough down and make a little indentation in the center.
– Bake for about 7 minutes or until the edges begin to brown.
– Remove from the oven and quickly stick a PB cup into the center of each cookie. Put the tin back into the oven for one minute. Remove from the oven and allow the cookies to cool in the tin for about 5 minutes. Remove and cool completely on a rack (I used a little icing spatula to dig the cookies out of the pan). NOTE: Though you will probably be tempted to eat one while it’s still warm, you should wait; I know from my own experiments today that the cookies are much more delicious after they have cooled completely.
Repeat the process until you’ve used all the dough. I was able to get two and a half pans’ worth of cookies. Also note that you should put water into any empty holes in the pan.

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11 Responses to More baking

  1. froggy says:

    wow, those look delicious! and i happen to have all of those ingredients already. hmmmm…better get baking. thanks a bunch for the recipe. i’ll have to pick up the mini pan though. yummy!

  2. cari says:

    Oh my, those look good! Totally with you on the chocolate and peanut butter thing… Now I need a mini muffin pan though, don’t I?

  3. Rani says:

    Wow, those look delicious! 😀

  4. Eilene says:

    I used to always make those Pnt Butter cookies. I LOVE them and they are so easy. I switched to Pnt Butter balls though…covered in Chocolate! Yum!!!

  5. Meg says:

    Silver tinsel tree sounds lovely – I wonder if one could make one. I like your tree! Is Peter a botanist?

  6. carolyn says:

    i love the tree 🙂

  7. J Strizzy says:

    Those are one of my favorite cookies, but I usually cheat and use store-bought refrigerated dough — good minimal-effort contribution to work-night bake sales and potlucks that seem fancier than they are.

  8. gaile says:

    oo I love both your trees – is the manzanita a live tree then? I do love the pink tabletop one too -I love any sort of fake trees – mostly because the whole tree lot thing really freaks me out – it’s like a bunch of rejected animals waiting for someone to maybe take them home. i always feel sad in a charlie brown kind of way seeing them in front of the grocery on xmas eve – like they weren’t good enough for anyone, poor things. I want to take them all home. the budgie stops me every year. god, i’m pleasant and xmas-y today aren’t i? ack!

  9. Alice says:

    I’ve been planning on making those exact cookies for awhile now, but haven’t gotten around to it yet. I already have all the ingredients, though…they sound delicious and look so good!

  10. tyreiko says:

    I’m going to try make these this weekend. Been looking for a pan and they vary in size. Guess I need one that’s larger to fit the PB cubs in… thx for sharing! -t

  11. Becca says:

    Those are my favorite cookies of all time. When I was in grade school, one of my classmates told his Mom to call my mom to bake cookies for the Holiday Bake Sale after bringing in the peanutbutter cup cookies for my birthday treat in October. Now I want one. MMMM. . .

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