I was looking for something different — yet easy — to make my g-free girls for a holiday treat….I ended up looking no further than one of my all-time favorite cookie recipes: this one in particular.
To make these perfect, kid-size peanut butter cups, you just preheat your oven to
400 degrees, then use this simple cookie recipe:
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
Mix 3 ingredients together, and press cookie dough into greased mini cupcake tin openings. Be sure to press it evenly inside each opening — the same thickness on the bottom as it is along the sides—to ensure even baking, leaving an indentation in the middle for filling later on… The dough should come up and around the edges of each opening, which is where you add fork marks. Then you pop them into the oven and bake for about 9 minutes (watching them so they don’t burn around the top edges) After they are cooled completely, twist each one by its edges until they loosen, after which they should pop right out, nice and sturdy.
(Note: I have had a few “duds” in the past which didn’t come out in one piece, because I made the indentation down too far which made the bottom thinner than the sides.)
For filling, I just used chocolate frosting piped through the corner of a plastic bag. (I’m sure it can be done much better than I did), or use vanilla frosting, Nutella, a Hershey’s kiss, etc. No matter how you fill them or top them, they are the perfect kid-size peanut butter cups! Try them with Sunbutter, too…