I'll say it again: These cookies are awesome.
These are Chris' favorite cookies. But because they are his favorite and a family favorite, I always triple the recipe. While the dough is super easy to make, the cookies can take a long time to finish because you have to wait for the chocolate to cool and re-harden before removing them from the pan. If you plan to make double or triple batches, plan on borrowing a pan or two (they're made in mini-muffin tins). I have two pans of 24, but I had to go through these three times, with cooling times of about 20 minutes before removal. Just keep that in mind when you go to make these.
Peanut Butter Cup Cookies:
1/2 c. butter, softened (my recipe, from my grandma calls for Oleo)
1/2 c. sugar
1 c. peanut butter, creamy
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla
1-1 1/2 c. flour
Preheat to 375. Cream the butter and sugar together, then add the egg. Add the peanut butter. Mix the dry ingredients together and then add to the wet. Add the vanilla. Put ~1 cup of sugar in a small bowl (I use a cereal bowl). Use a small scoop to get even balls of dough, roll them in sugar, and put them dough into greased mini-muffin tins. Bake for 8-9 minutes. When done baking, push mini-peanut butter cups into each cookie. Cool in fridge or freezer until hard.
So many cookies!!! Triple recipe makes ~144 cookies