These are very plain cookies, but they soak up milk perfectly if you like dipping cookies, like I do. This time I tried spicing things up a bit with an idea I got from my sister’s friend Susan Oda, who made little cups of dough with various fillings. The result is like a reverse peanut butter cup, except a lot softer. I also made a batch of the classic peanut butter cookies with the fork-squishing action.

Ingredients:

• ½ cup butter or margarine
• ½ cup peanut butter
• ½ cup sugar
• ½ cup brown sugar
• 1 egg
• ½ tsp vanilla
• 1¼ cups flour
• ¾ tsp baking soda
• ¼ tsp salt

Directions:

Preheat oven to 375°F. Cream butter, peanut butter, sugars, egg and vanilla together in a large bowl. Sift in the rest of the ingredients and mix well.

Cookies: Roll the dough into small balls and place on a cookie sheet. Press down each one with a fork about halfway. Bake for 10-12min.

Reverse Peanut Butter Cups: Place small balls of dough into mini cupcake baking tin or silicone cups. Make a dent (I found it easiest to use my thumb or a knuckle), and put a few chocolate chips in each. Bake for 10-12min. During baking the chocolate chips make the hole bigger, so you can put more in just after they come out of the oven.

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