Peanut Butter Tarts

Peanut Butter Tarts

Gina Fletcher 0

"If you are a peanut butter lover be sure to try these! You will need a mini muffin pan."

Ingredients {{adjustedServings}} servings 639 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 70.4g
  • 23%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. In a medium bowl, cream the shortening, brown sugar, and white sugar. Stir in the egg, then the peanut butter. Sift together the flour, baking powder, baking soda, and salt; stir this into the creamed mixture. Refrigerate dough for 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
  3. Roll the dough into walnut sized balls and place into mini muffin cups; flatten slightly. Bake in preheated oven for 8 to 10 minutes, cookies should be light brown.
  4. While the cookies are baking, unwrap the mini peanut butter cups. Press mini peanut butter cups down into the center of the cookie tarts while they are hot from the oven. Allow cookies to cool slightly before removing from the pan. For special occasions, smooth off the top of the mini peanut butter cup with a small knife or spatula, and using a pastry bag, pipe a small star of whipped topping onto the center of each tart.
Tips & Tricks
Chef John's Classic Peanut Butter Cookies

See how to make America’s favorite cookie.

Best Peanut Butter Cookies Ever

Your family will love these dense, no-flour cookies.

Rate recipe

Your rating


Reviews 4

  1. 4 Ratings

Pam Ziegler Lutz

No one has tasted these yet, but the directions are completely incorrect, so I felt I needed to rate it to give others a heads-up. This recipe says to use a MINI muffin tin. It says to open 12 mini peanut butter cups to put into the baked cookies. The amount of dough this recipe makes completely fills 24 mini muffin cups BEFORE baking. Of course, I went ahead and filled the 24 cups, thinking maybe, just maybe the 12 PB cups were suppsed to be 24. Then, after they'd been baking, I started opening those cups. What did I see? a nearly identical recipe on the back of the Reese's bag. The only difference? Vanilla. Well, vanilla AND the fact that the recipe (with identical amounts of flour, fat, PB, and sugar) says it makes 40 cookies, not 12. The baked cookies puffed over the tops of the mini muffin cups because they were so full to begin with. Wanna make these? Use TWO 24-cup mini muffin tins. Open 40 mini PB cups. Roll the dough into 40 balls, and follow the recipe directions for other amounts.


These are a real hit at the office. They taste great! They do take a long time to make (unwrapping all of the reese's) and you need to make sure you store them in an air-tight container as they will become dry.

Tanya Miller

My mother and I have been making these at Christmas for years - couldn't find the recipe this year and were thrilled to find it here! This is a simple recipe and is fun for kids to help with (both shaping and pushing in PB cups at end). Everyone always loves them. Thanks for saving the day, Gina!