Well, one such person that I know on Twitter from Boston comes down to NYC occasionally and asked for a specific recipe next time all his Twitter buds met up. I promised him I would make it, and a promise is a promise….no matter how exhausted I am.
Well, exhausted me = more messy me. First step was to measure the flour and put it in a sifter.
In Twitterland we would call that a #fail.
Then, of course, there is the measuring of peanut butter. Now, whoever thought that measuring peanut butter would be a great idea obviously never did it. It sticks to EVERYTHING and made my poor goose measuring cup look like it was a volcano exploding (or like my goose was molting brown feathers.)Well, have no fear. Even an exhausted and extra messy Erika Beth still ends up baking a delicious dessert.
Peanut Butter Cup Cookies (http://allrecipes.com/Recipe/Peanut-Butter-Cup-Cookies/Detail.aspx)
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
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
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 and place each into an ungreased mini muffin pan.
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.
(Psssst! Follow me on twitter: EBthemessychef)