|
Peanut Butter Hide-Aways
½ cup hard margarine (or
butter), soften
½ cup smooth peanut butter
1/3 cup granulated sugar
1/3 brown sugar, packed
1 large egg
1 1/3 all purpose flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
40 Miniature peanut butter cups
(or miniature chocolate candies
in foil cups)
Cream margarine, peanut butter
and both sugars
together in large bowl until
light and fluffy. beat
in egg.
Combine next 4 ingredients in
small bowl. Add to
margarine mixture. Mix until
just moistened and
stiff dough forms. Roll into
small balls, using 1
level tbsp for each. Place balls
in ungreased
mini-muffin pans. Bake in 375 F
oven for about 10
minutes until light golden and
puffy. Remove from oven.
Peel and discard foil from
peanut butter cup. Press
peanut butter cups down into hot
cookies. Loosen
edges of cookie with tip of
sharp knife. Chill in
refrigerator for 20 minutes
before removing from pan.
If cookies are too cold and
become hard to remove, tap
bottom of pan several time on
hard surface or let stand
in pan to warm up to room
temperature before removing.
Makes about 3 ½ dozen cookies.
|
