Do you know what tomorrow is?!
If you said Flag Day, that’s a good guess, but you’re a couple days early — that’s Thursday!
But if you guessed National Peanut Butter Cookie Day, well then… ding ding ding! Tuesday, June 12th is National Peanut Butter Cookie Day. 🙂
Since I’m already quizzing you on meaning
lessful holidays, I’ll also have you know June just happens to be National Candy Month. Which means the time is just right for me to share these peanut butter cookie & candy cups with you!
I don’t know what it is, but something about cookie cups makes them so much more fun than regular cookies. Did anyone else used to overdose on sugar growing up, with those buttercream frosting filled cookie cups at Mrs. Fields in the mall? Oh, to have the metabolism of a ten year old again…
Anyway, these cookie cups are the perfect little treat — they’ve got it all, in a tiny little bite! And — because I seem to have forgotten how to make cookies without including Greek yogurt — they’re CHOrific!
I hope you have a wonderful, peanut buttery, Peanut Butter Cookie Day! 🙂
[print_this]Peanut Butter Cookie and Candy Cups
Creamy peanut butter cookie cups topped with mini M&Ms candies. If you’d like, top the cookie cups with a mixture of candy and chopped salted peanuts for a sweet ‘n salty (and crunchy!) twist.
Makes 24 mini cookie cups
Prep time: 20 minutes
Cook time: 15 minutes
- 1/2 cup packed light brown sugar
- 1/2 cup smooth butter
- 2 tablespoons plain nonfat Chobani Greek yogurt
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
- Mini M&Ms candy
Heat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with nonstick cooking spray, or line with paper liners.
In a large mixing bowl, stir the brown sugar, peanut butter, yogurt, egg, and vanilla until smooth. Add the baking soda and salt; mix well. Stir in the flour until mixed.
Roll the cookie dough into 3/4-inch balls, then set one ball into each cup of the pan. Flatten the balls so that the cookie dough reaches the edge of the cup, then top with M&Ms candy. Bake 15 minutes or until edges are just golden brown. Allow the cookie cups to cool completely before removing from the pan (if using paper liners, wait 5 minutes before removing from the pan).[/print_this]