Cream butter, peanut butter, sugar, and brown sugar. Beat in egg and vanilla. Sift flour, baking soda, and salt; blend into creamed mixture. Shape dough into 1-inch balls and place in ungreased 1-1/2-inch muffin tins (not regular size). Bake at 375 for 8 to 10 minutes until lightly browned. Immediately after removing cookies from oven, press a peanut butter cup into the center of the dough. Cool for 10 minutes, then remove cookies from tins.
Wine Pairing(s)
Domaine Pere Caboche Cotes du Rhone
Newman's Own Cabernet Sauvignon
Louis Jadot Pommard Grands Epenots
Louis Jadot Volnay Clos Des Chenes
Louis Jadot Volnay Clos Des Chenes
Schug Pinot Noir
Crosspoint Pinot Noir Monterey
Greg Norman Reserve Shiraz
Howell Mountain Cabernet Sauvignon
Chateau Franc Maillet Pomerol ''Cuvee Jean Baptiste''
Calories From Fat 40 Protein 1 Total Fat 4 Carbohydrates 9
Calories 82 Calcium 5 Sodium 55 Vitamin A 78 Cholesterol 6
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