Weekend Recipe: Peanut Butter Cup Cookies

From the kitchen of Mary Manders.

You know those family friends when you were a kid that you saw on what was almost a schedule? Every other Sunday after church from the ages from the ages of about ten until thirteen or so our family got together with the Manders family. Their son was my age and their daughter my brothers age. I remember one Sunday playing Nintendo 64 until our thumbs had blistered. I remember having a brownie baking competition with their son. I can remember the four of us kids staying up all night and making videos of it. Or dressing up in the kitchen. Or playing “mission impossible” in the convenience store they owned.

Mary passed away when I was fourteen. Breast cancer had spread to her liver.

I first had peanut butter cup cookies at their house, and every time I make them I think of the Manders family.

Ingredients:

½ cup margarine
½ cup white sugar
½ cup brown sugar
½ cup peanut butter
1 large egg
½ tsp vanilla
1 ¼ cup flour
¾ tsp baking soda
¼ tsp salt
2 packages of mini peanut butter cups.

Directions:

1. Preheat oven to 350 degrees.

2. Mix margarine, sugars, and peanut butter until smooth.

3. Add egg and vanilla. Mix well.

4. Add flour, baking soda and salt. Mix some more.

5. Spoon 1” mounds of dough into ungreased mini muffin tins.

6. Bake 8-10 minutes or until lightly browned.

7. While the cookies are baking, remove the wrappers from the peanut butter cups. PROTIP: The large bags of mini peanut butter cups from places like Superstore (as opposed to the official Reeses brand ones) often only have one layer of wrapping instead of two, which is helpful when trying to unwrap all of them in 8-10 min.

8. Remove muffin tin from the oven and immediately press a peanut butter cup into the centre of dough until only the top shows.

9. Cool 10 minutes, then remove from the muffin tins and allow to cool completely.

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