Peanut Butter Cup Cookies
Recipe: #3418
December 10, 2011
"You will need a couple of "12-hole" mini muffin tins to make these (since they have to cool in the pans, you can either have more pans, or do this in a couple of batches). These look great on the holiday cookie platter."
Ingredients
Nutritional
- Serving Size: 1 (25 g)
- Calories 136
- Total Fat - 11 g
- Saturated Fat - 6.2 g
- Cholesterol - 29.6 mg
- Sodium - 136 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 0.3 g
- Sugars - 5.3 g
- Protein - 1.5 g
- Calcium - 5.5 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Unwrap each mini peanut butter cup (and DON’T eat any! :) )
Step 2
In a large mixing bowl, cream together the butter, peanut butter and the sugars. Beat in the egg and vanilla.
Step 3
Blend the flour, soda, and salt. Add to the butter mixture and mix until thoroughly combined.
Step 4
Preheat oven to 375F.
Step 5
Shape dough into 1-inch balls. Place in ungreased mini muffin tins.
Step 6
Bake 8-10 minutes. Remove from oven and immediately press one peanut butter cup into each cookie, leaving the top of the cup showing. Cool in pans.
Step 7
NOTE: You used to get 40 mini peanut butter cups in a package, My last one only had 38, so you either have to buy two bags or make a couple of cookies without them, since this yields 40 cookies. If you buy two bags, then bonus-you get to eat 36 peanut butter cups later :)
Tips
- Mini muffin tins