These Peanut Butter Cookie Cups have a whole Reese's peanut butter cup pressed into the cookie dough. A real must for peanut butter and soft cookie fans!
Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and thoroughly grease a muffin tin. Alternatively add add muffin cases to the tin
Cream 125g margarine, 100g light brown sugar and 125g caster sugar together until light and fluffy
Add 1 egg and ¼ tsp vanilla and mix until combined
Add 225g self raising flour, ½ tsp salt and 100g chopped peanut butter cups and mix until combined
Divide the cookie dough between the 12 muffin holes
Bake for 10 minutes
Remove the cookie cups from the oven and gently press 12 peanut butter cups into the top of each cookie cup
Return to the oven for 3-4 minutes
If you used muffin cases, leave the cookie cups to cool completely before removing them from the tins. If you didn't use muffin cases, put the tin in the fridge or freezer for 2 hours until they are completely cold. Remove from the freezer and allow to warm for 2-3 minutes before gently removing them from the tin
If you don't want to use muffin cases it is essential you thoroughly grease the tin. You will also need to thoroughly chill the cookie cups before gently removing them from the pan.
Nutritional information is given as a guide only and may vary.
Peanut Butter Cookie Cups https://www.curlyscooking.co.uk/peanut-butter-cookie-cups/