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Peanut Butter Tarts

Source of Recipe

by Laurel, from Jane Kuhn of Eden Prairie


Recipe Introduction

Runner-up, Minneapolis Star Tribune Cookie Contest.

List of Ingredients

1/2 cup (1 stick) butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 cup creamy-style peanut butter
1/2 teaspoon vanilla extract
1-1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
42 miniature peanut butter cups


Recipe

In bowl of an electric mixer on medium speed, cream together butter, brown sugar and granulated sugar. Add egg and beat until well blended. Add peanut butter and vanilla extract and mix well.

In a small bowl, whisk together flour, baking soda and salt. Add flour mixture to butter-egg mixture and thoroughly combine. Cover dough and refrigerate at least 2 hours.

Preheat oven to 375°. Roll teaspoonfuls of dough into balls, place ball in small (1-3/4 inch to 2-inch) muffin pans and bake 8 to 9 minutes; do not overbake. Remove from oven and press a peanut butter cup into center of each cookie. Let cool a few minutes, transfer to a wire rack and cool completely.

Makes about 3 dozen.