12 Days of Christmas: Peanut Butter Biebers
For the twelve days leading up to Christmas, Patch brings you a new holiday treat recipe and ideas for gift giving.
For the second day of Patch's 12 Days of Christmas, we're bringing you a recipe for Peanut Butter Biebers. Peanut butter blossoms are a popular treat this time of year, particularly for cookie swaps and party trays, and this recipe is similar: but instead of a Hershey's Kiss, each cookie's center contains a mini Reeses cup. These cookies not only stack better than peanut butter blossoms, but pack more peanut buttery punch, making them a surefire hit for any peanut butter lover.
Most recipes for peanut butter cup cookies call for baking the cookies in a mini-muffin tin. You will get more cookies if you use the smaller tin (about 40 instead of 24), but baking in a normal-sized muffin tin makes for a better cookie-to-candy ratio—or at least, I and my fellow testers thought so.
Peanut Butter Biebers*
Makes 2 dozen cookies
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
2/3 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg, beaten
2 teaspoons vanilla extract
2 tablespoons milk
24 mini Reeses, unwrapped
Butter for greasing pans
Preheat oven to 375 degrees. Combine dry ingredients, whisk and set aside. Cream butter and peanut butter with sugars, then stir in egg, vanilla and milk, mixing until well-combined. Combine dry and wet ingredients and mix until combined. Butter (very, very well) two 12-cup muffin tins, and divide batter evenly among cups, rolling each portion of batter into a ball and placing it in the center of the cup. Bake for 10-12 minutes, until tops of cookies no longer look doughy and are beginning to turn golden brown. You want cookies that are solid enough to not fall apart when you try to remove them, but soft enough to place a Reeses in the center.
Remove cookies from oven, and push an unwrapped mini Reeses into the center of each cookie. Let cool in pan for 10 minutes, at which point you can place the muffin tins in the fridge to quick the Reeses' resolidifying process. To remove cookies from pan, wait until completely cool, then scrape knife around edges of each cup until cookies are loosened.
*There's not a name for these cookies—that I'm aware of—besides the generic "peanut butter cup cookies," which can also refer to other types of cookies utilizing Reeses cups. Therefore, I've started referring to them as Peanut Butter Biebers. Check out my blog post on these cookies if you're interested in why!
Tomorrow, Patch brings you a recipe for peppermint bark and a how-to for making personalized bark candy.