With a straightforward dough and only three cupboard essentials, you can make three different desserts at once (plus peanut butter cup candies).
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Here is the ingredients list:
3 cups all-purpose flour for the base cookie dough
Baking soda, two tablespoons
Unsalted butter, 1 cup (2 sticks), at room temperature.
1 serving of creamy peanut butter
1 cup sugar, granulated
1 cup of light brown sugar, packed
1/2 kosher salt spoon
Preheat oven to 350°F. Roll dough into 24 balls (about 1 inch or 1 tablespoon). Place in a greased mini muffin pan.
Bake for 10 minutes. Remove muffin pan to a wire rack and immediately push a peanut butter cup into each cookie so that the peanut butter cup is even with the top of the cookie. Sprinkle with sea salt, if desired. Let cool in the pan 20 minutes. Loosen edges with a knife; remove from pan. Cool completely on rack.
After removing baking sheets from the oven, push a melon baller or the back of a small spoon into the middle of each cookie to create a 1/2-inch-deep, 1-inch-wide indentation. To slightly firm, cool for 1 to 2 minutes on wire racks over baking sheets. While cookies are still warm, top it with more peanuts.