Oct 24, 2012

DIY Wedding Cookie Buffets

Easy wedding cookie buffet ideas - that's what I'm always loving and looking for.  The cookies need to contain ingredients I use every day and the taste needs to thrill everyone from two to ninety-two.  Having said that, have you ever in your entire life met anyone who didn't love the taste of Reese's peanut butter cups?  You'll need a mini muffin pan to make this recipe and you definitely want to pop those peanut butter cups in the freezer before pressing the candy into the freshly baked cookie.

 
peanut butter cup cookies
 
 
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup peanut butter (crunchy is okay too)
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 2 T milk
  • 40 miniature chocolate covered Reese's peanut butter cups, unwrapped
 
1.  Preheat oven to 375 degrees. Sift together the flour, salt and baking soda; set aside.

2.  Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

3.  Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.  Delicious and divine for your wedding cookie buffet!

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