1/2 c. sugar
1/2 c. brown sugar
1/2 c. unsalted butter or margarine
1/2 c. Peanut Butter
1 large egg
1 tsp. vanilla extract
1 c. flour
3/4 tsp. baking soda
36 chocolate candies
Directions
1. Preheat oven to 375ºF.
2. In large bowl with electric mixer, beat sugar, brown sugar, butter and peanut butter until combined. Beat in egg and vanilla extract. Beat in flour and baking soda.
3. Drop dough by rounded tablespoons into ungreased mini-muffin cups. Bake for 8 to 10 minutes, until lightly browned. Remove from oven; gently press a chocolate heart into each cup. Cool in pans on wire racks for at least 10 minutes. Remove cookies from muffin cups with a butter knife. Serve warm or cool completely on wire racks.
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