Peanut Butter Cup Cookies

“These don’t seem like Holiday cookies.”

I was taken aback by the statement, uttered by my room mate. While I acknowledge that there are some cookies that seem more “festive” than others, I hadn’t realized that only some cookies could be seen as “Holiday Cookies”. This led me to a very philosophical question: What, exactly, makes a cookie a “Holiday Cookie”?

While the simplest answer was that a “Holiday Cookie” was one that would seem inappropriate at any other time of the year, it still didn’t get to the root of the question. Certainly holiday shapes were part of the equation. A cookie looked like a candy cane would seem silly to eat come April. But this was a question of aesthetics, not of content. One could reshape a sugar cookie to look like an easter egg if need be, as an example.

Certain ingredients may be more “Christmas-y”, I suppose. Anything with a mouthwash flavor (peppermint, cinnamon, spearmint) may give a cookie an aura of the Holidays, as would any traditional Christmas ingredient such as figs or cranberries.

By this time in my meditation, I had realized that I was once again over thinking a questions. Holiday cookies are whatever you wish them to be, even if they are simply peanut butter cookies withe a miniature peanut butter cup smashed on top.

The recipe, found on the back of a package of Miniature Reese’s Peanut butter cups called these Peanut Butter Temptations”, but I refuse to call these cookies by that name. To me, the only “Temptations” come from Motown and have the name Eddie Kendricks associated with them.

  • 1/2 cup unsalted butter, softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup light brown Sugar
  • 1/2 cup peanut butter, creamy
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup All Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 40 miniature peanut butter cups

Pre heat oven to 375 degrees F.

In a mixer, combine the butter, granulated sugar, brown sugar, peanut butter, egge, and vanilla. Mix until fluffy. Add the flour, baking soda, and salt.

Roll dough into 1-inch balls and place one in each recess of a miniature (no stick) muffin pan. Do not flatten.

Place muffin pan into the oven and allow to bake from 10 to 12 minutes. Remove from the oven and top each cookie with a peanut butter cup. Place in refrigerator or freezer for 10 minutes to allow to cool. Remove from pan. Repeat until all the dough has been used.

Makes 40 cookies, give or take