Every year I experiment with at least one new holiday baking recipe and I didn’t get around to this one until December 24th. But for goodness sakes– I am so glad I did. These peanut butter bites are not your typical peanut butter cookies; they have half a mini Reese’s peanut butter cup hidden inside. The result is a creamy puffy ball of wonder. Forget visions of sugarplums!
The recipe was ho-ho easy to follow and prepare and I will absolutely bake these cookies again– and not just at Christmas time.
I found the recipe in a free booklet at my Publix, grocery store, saved from Holiday 2009. However, a Google search reveals Better Homes and Gardens claims recipe ownership.
Creamy Peanut Butter Bites
Makes about 40 cookies
Ingredients
- 3/4 cup butter, softened
- 1/2 cup creamy peanut butter
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 20 miniature chocolate-covered peanut butter cups, halved
- Unsweetened cocoa powder (optional)
Directions
- Preheat oven to 375 degrees F.
- In a large bowl, combine butter and peanut butter.
- Beat with an electric mixer on medium to high speed for 30 seconds.
- Add sugar, baking powder, and salt.
- Beat until combined, scraping side of bowl occasionally.
- Beat in egg and vanilla until combined.
- Beat in as much of the flour as you can with the mixer.
- Using a wooden spoon, stir in any remaining flour.
- If necessary, cover and chill about 30 minutes or until dough is easy to handle.
- Shape dough into 1-1/2-inch balls.
- Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose.
- Place cookies 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned.
- Transfer cookies to a wire rack; let cool.
- If desired, sprinkle cookies with cocoa powder.
Makes about 40 cookies.
To Store: Place cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
The bad news: Each cookie is about 110 calories with 6 grams of fat. But indulge, they are yummy.
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