“Little” Fred and The Peanut Butter Cup Cookies

To call my favorite stepbrother “Little” Fred at this point is probably one of the biggest oxymoron statements ever!!! While at one time “Little” Fred was a short, scrawny, boy he has grown into an extremely tall, still pretty skinny, and handsome man. Fred is a die-hard Buffalo and Notre Dame fan. Come rain, snow, blizzard, or freezing temperatures, on Sunday you will find him down in the 100s at Ralph Wilson. And on Saturdays you will either find him on a road trip to an ND game or at Gadawski’s watching it with the rest of the family. Fred is one of the sweetest, kindest, and funniest men I know. He always knows how to make you feel better whether it’s through a joke, a hug, or completely bashing the person who has hurt you (the last one is always my favorite). Anyway, I love my stepbrother very much and am so thankful to have him in my life. In an attempt to try and make Fred gain some weight (although all previous attempts have failed) I tried to pick a fattening recipe. Enjoy!!!


Peanut Butter Cup Cookies
By: BUCHKO
"These cookies have a sweet peanut butter cup center."
Original Recipe Yield 40 cookies

Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions
1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls (about ¾” diameter) and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

***Additions/Changes***
1. I unwrapped the mini PB cups and placed them in the freezer for a while so they wouldn’t melt as I was putting them into the cookies.
2. I refrigerated the dough for about an hour before rolling the balls so the dough would be easier to work with.
3. I did not have a mini-muffin pan so I just placed the dough balls onto ungreased cookie sheets.
4. Lastly, I placed the cookie sheets in the refrigerator after they came out of the oven for about 7 minutes before putting the cookies on the cooling rack.