A few years ago my husband came home from work with a plate of these “new” peanut butter kiss cookies. After a few cookies, I had to concede, they were pretty good. So this year I recreated these beloved Peanut Butter Temptation. Thanks to Pamela’s new Artisan Flour Blend you can’t even tell their gluten-free!!!
Peanut Butter Temptations
adapted from the Reese Miniatures bag: “Peanut Butter Temptations”
1/2 cup (1 stick) butter or margarine, softened
1/2 c granulated sugar – you can also use Organic sugar, or Organic Vanilla sugar
1/2 c packed light brown sugar – while you can substitute for coconut sugar, the consistency will not be the same, and it will not cream together.
1/2 c peanut butter – we used Skippy all natural creamy peanut butter, but any will work
1/2 tsp vanilla extract
1 1/2 cups Pamela’s Artisan Blend Flour
3/4 tsp baking soda
1/2 tsp salt
1 bag Reese’s Miniature Peanut Butter Cups – you can also use Reese’s Peanut Butter Bells or Minis
Preheat oven to 375*.
Remove wrappers from candies – my daughters enjoying doing this part. Line small muffin cups with liners.
In a large mixing bowl, cream together butter, sugars, peanut butter, egg and vanilla extract; cream until fluffy.
In a medium bowl, stir together flour, baking soda, and salt. Slowly add approx 1/4 c of the flour mixture at a time to the wet ingredients. Make sure each cup is incorporated before adding another scoop; scraping down the sides as you go. Beat until well blended.
Shape the dough into 1″ balls; place the ball into muffin liners. Do not flatten.
Bake for 10-12 minutes – if at a high altitude, reduce the cook time to 8 minutes and check. If using a convection oven, baking for 8 minutes, or until lightly brown. Immediately press peanut butter cup into the center of each cookie. Cool completely in muffin pan.
Makes approx. 28-34 cookies (less, if you eat the peanut butter cups along the way)
Store in an air tight container on the counter. Last approx. 1 week.
*This recipe can be halved for smaller batches.