Peanut Butter Cup Cookies

Ok... so I know these don't have a known point value but I really wanted them. I tried to follow the recipe but for me they turned out horrible. The recipe says the you should make 1" balls to put into your mini-cupcake tin. My cookies turned into monster cookies that were mostly full of air. I would recommend making the balls smaller. Also the dough is super sticky.



Original website: Peanut Butter Cup Cookies

Ingredients:
36-48 miniature peanut butter cups
1-1/4 cups all-purpose flour
1/4 cup whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter
1/2 cup white sugar
1/2 cup firmly-packed brown sugar
2 eggs
1 tsp. pure vanilla extract

Method:

1. Place peanut butter cups in the freezer (there’s no need to unwrap them; just place the whole bag in the freezer) for 20 minutes.
2. Preheat oven to 375 degrees F.
3. In a small bowl, whisk together the flours, salt, and baking soda. Set aside.
4. In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 – 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
5. Add the flour mixture. Mix until a soft dough forms.
6. Shape into 1-inch balls. Press dough balls into ungreased mini muffin tins, making an indentation in the middle with your thumb.
7. Bake in preheated oven for 8-11 minutes. Remove from oven and immediately press a miniature peanut butter cup in the center of each cookie.
8. Cool and remove from pan.