This once again was one of the recipes that my mom always made when we were growing up. She would do the Peanut Butter Blossoms with the Hershey Kisses on top. Then I found the recipe where you can stick the miniature Reesus peanut butter cup in the cookie. I just use the same cookie dough for both–and make them both at the same time.
I start with making the cookies with the peanut butter cup as the cookies need to cool before removing them from the miniature muffin tins, so they can cool while the other cookies bake.
For the Peanut Butter Blossoms, I make the dough, roll the dough into 1″ balls, roll the balls in sugar, place them on a cookie sheet and bake. As soon as they come out of the oven, I press the kisses into the middle of the balls. My kids love to unwrap all the kisses, so I don’t have to do that step! Let the cookies cool for a few minutes on the pan before taking them off, or the kisses may lose their shape from being jostled while the chocolate is warm. Let the cookies sit on a cooling rack until the kisses are firm.
For the Peanut Butter Cookie Cups, roll the dough into 1″ balls, place the balls into greased miniature muffin cups–1 ball per cup. Take your fingers and press the dough onto the bottom and sides of the cup. Bake until light golden brown. When done, remove the cookies from the oven, press a miniature peanut butter cup into the middle of the cookie. Let cool for several minutes or the cookie will break. When sufficiently cool, carefully remove from the pan (sometimes I have to turn them a little or use a fork to loosen the from the sides of the pan.)
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