It is August, for a lot of this it means we are reminiscing over summer vacations or waiting to squeeze a last minute vacation in before September comes. Our family has already been on vacation, so I am left to reminisce. In doing so I thought about all the baking I decided to do before we went on vacation this year, it took some extra prep work but it was well worth it. We had lots of yummy treats for the car ride and when we arrived at our destination. This made for a happy family and a happy Mama, who didn’t have to rush off to the grocery store or a restaurant upon arrival.
I knew I wanted to make the Chocolate Nonpareil Cookies (you can find that recipe by clicking here), then I was blessed with a new (to me) idea Peanut Butter Cookies with a Cocoa Mill Chocolate Peanut Butter Cup in the middle! I also made cinnamon rolls and danish (those recipes to follow!)
Easy Better Peanut Butter Cookies
What you’ll need:
2/3 cup of butter (or shortening)
1/2 cup of granulated sugar
1/2 cup of brown sugar
1 tsp. vanilla
2 1/4 cups of all-purpose flour
1/2 tsp. of baking soda
1/4 to 1/2 a tsp. of salt (depending on how sweet you like your cookies
1/2 cup creamy peanut butter
15 – 20 Cocoa Mill Peanut Butter Cups (milk or dark pb cups will work, I used milk)
Pre-heat oven to 375 degrees Fahrenheit.
In a bowl mix together butter, sugars until well blended, add the egg and vanilla mix again thoroughly. Add flour, baking soda and salt. Mix again until all ingredients are incorporated. Add the peanut butter last and mix one last time.
At this point you will need a cutting board and very sharp knife. one by one cut the peanut butter cups in half and set aside.
Form your dough in 2 inch balls and place on a greased cookie sheet. Take your halved pb cups and pressed down a bit into the middle of the dough of each cookie. Bake for 8 – 10 minutes.
Take cookies out of the oven, let cool a bit and enjoy!