Teeny Tiny PB Cup Cookies

Preheat oven to 350 degrees (F).

Beat peanut butter and butter together until light and fluffy. Add sugars, egg, milk, and vanilla and beat well.

In a separate bowl, whisk together flour, baking soda, and salt, and then gradually add the dry mixture to the wet with mixer on low speed until dough just comes together.

Shape dough into tiny balls (a little less than 1/2″ in diameter) and place on a cookie sheet. Make sure not to bake too many at once, probably no more than 20.

Bake cookies for 3-5 minutes, until they’re slightly golden but still soft. Stick a PB cup into each cookie as soon as they come out of the oven and let them sit for 5 minutes before transferring to a plate (mine would have fallen through my wire cooling racks) to cool completely.

I’m really not sure what the yield would be for the full batch of cookies, I only did about 50 tiny ones and then switched to mini-muffin tin-sized cookies, but I’m sure this recipe would yield 200+ tiny cookies if you rolled out the whole batch. Good luck to you if you decide to tackle that! (I chose 36 servings above only because that’s the largest quantity available to choose).

* The peanut butter cups are the super mini kind, available at Trader Joes and some candy stores — they’re hardly bigger than a chocolate chip!