Peanut Butter Cup Cookies

People should not be allowed to have birthdays the day after I've worked for 12 hours. Not allowed. I was wracking my brain for what I could feasibly make on a tight budget and tight timeline.  I give you this cookie that needs very little tweaking. It's basically an excuse to eat chocolate and PB. The first batch was a little dry so I added about a TBS and a half of milk. That's the only change in my posting of this recipe. This is the only time that I will use the  generic PB. The natural variety is fine on sandwiches but you lose the creaminess and oil content of the generic brands. Funny because this morning I was just reading an article about different varieties of PB. Yes, I'm a dork who reads about PB first thing in the morning.  http://allrecipes.com/Recipe/Peanut-Butter-Cup-Cookies/Detail.aspx

PB Cup Cookies

1.) Unwrap a bag of PB cups. Place in a glass bowl and then into the freezer. A bag of 40 or so will work fine. 

2.) In a small bowl whisk together 1 3/4 cup flour, 1/2 tsp of salt, 1 tsp of baking soda.

3.) In a separate bowl cream together 1/2 cup (1 stick) of butter, 1/2 cup of white sugar,  1/2 cup of PB,  1/2cup of brown sugar (dark or light works fine).

4.) To the cream mixture add 1 egg, 1 tsp of vanilla and 3 TBS of milk. (If the batter seems too dry add a splash more of milk).

5.) Form the dough into even sized balls and place individually in muffin tins that are not greased.

6.) Bake at 375 degrees for about 8 minutes. 

7.) Remove from the oven and immediately place a PB cup in the center of the cookie.

8.) Remove from the pan and allow to cool.