Wednesday, November 2, 2016


At the Bible Boomers party we had a few weeks ago, Friend Paula brought some peanut butter cookies surrounding a peanut butter cup. She told me she had bought some refrigerator peanut butter cookie dough, sliced it a good inch wide and then cut quartered the slice, baked the pieces in a mini muffin tin, and then pushed the peanut butter cup down in the center as soon as the cookies were baked. I took a picture of them but never got around to sharing them with you.

When I was trying to decide what to take to Hillcrest Thrift Shop on Tuesday to share with the volunteers, I decided to make my own after finding a recipe from for some peanut butter & honey cookies. (Fortunately I had bought a bag of bite -size peanut butter cups at Aldi when I shopped there on Sunday.) They are so good and I didn't have to remove any foil. They just had a paper cup to remove. I should have bought two bags though because there were only 27 in the bag and the recipe made more cookies than that. I just made regular cookies with the leftover dough.


1-3/4      cups whole wheat pastry flour
1/2          teaspoon baking soda
1/2          teaspoon salt
1              cup peanut butter
1              cup honey
1/4          cup butter, softened
1              egg, beaten
1-1/2       teaspoon vanilla extract

Preheat oven to 350 degrees F. Spray a mini muffin tin.

Whisk together the flour, baking soda, and salt.

In a separate bowl, combine the peanut butter, honey, and butter.
(Stir with a wooden spoon.)

Combine the egg and vanilla.
Add egg and vanilla and mix well.

Add flour mixture
and gently stir until combined.

Scoop dough using a tablespoon cookie scoop and drop in each cup.

Bake for 10 to 12 minutes or until golden brown.

Have peanut butter cups ready to use as soon as you take the cookies out of the oven.

Remove tin from oven and immediately press a peanut butter cup in the center of each cookie.

Allow to cool in pan for at least 15 minutes. (You want the cookie to hold its shape when you remove it.)

Allow to finish cooling on wire rack.

If making regular cookies, grease cookie sheet.

Drop scoop of dough about 2 inches apart on cookie sheet. Lightly flatten with a fork (dough is soft and fork marks won't show).
Bake for 10 - 12 minutes or until golden brown. Remove immediately to cool on wire rack.

One more look. Trust me they are as good as they look.


  1. Awesome cookies! Thanks for the recipe ♥

    1. They are that, Summer. Even the plain ones are really good. The volunteers at the Thrift Shop really enjoyed them also.