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PEANUT BUTTER HIDE-AWAY




Source of Recipe


rgm


List of Ingredients




1/2 cup hard margarine or butter, softened
1/2 cup smooth peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1 large egg

1 1/3 cups all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
Miniature peanut butter cups (or miniature chocolate candies in foil cups)


Recipe



Cream margarine, peanut butter and both sugars together in large bowl until light and fluffy. Beat in egg.

Combine next 4 ingredients in small bowl. Add to margarine mixture. Mix until just moistened and stiff dough forms. Roll into small balls, using 1 level Tbsp. for each. Place balls in ungreased MINI-muffin pans. Bake in 375 F. oven for about 10 minutes until light golden and puffy. Remove from oven.

Peel and discard foil from peanut butter cups. Press peanut butter cups down into hot cookies. Loosed edges of cookies with tip of sharp knife. Chill in refrigerator for 20 minutes before removing from pan. If cookies are too cold and become hard to remove, tap bottom of pan several times on hard surface or let stand in pan to warm up to room temperature before removing. Makes about 3 1/2 dozen cookies.