Peanut Butter Cup Cookies II

Peanut Butter Cup Cookies II

57 Reviews 10 Pics
Lenni
Recipe by  Lenni

“This recipe is from my best friend, Delayne who got it from her sister. We usually triple the recipe and make 48 large cookies.”

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Ingredients

Adjust Servings

Original recipe yields 15 cookies

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, cream the butter, white sugar, brown sugar, and peanut butter together. Stir in the egg and vanilla. Sift together the flour, baking soda and salt; stir into the creamed mixture.
  3. Drop by tablespoonfuls into the cups of a muffin tin. Cups should be about 1/4 full. Bake for 8 to 10 minutes, until lightly browned. Remove from oven and immediately press a peanut butter cup into the center of each cookie. Allow the cookies to cool completely before removing from their pan.

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Reviews (57)

Rate This Recipe
pinksnowkittys
75

pinksnowkittys

This recipe is absolutely fabulous!! The only thing that was wrong, is that the instructions did not tell when to add the peanut butter, not that it was hard to figure out but I did all the wet ingredients and I was like, what about the peanut butter??!! But so delicious, great consistency, loved using the muffin tin, they look like little mini tarts!

Lisa
55

Lisa

Delicious! I used 1 tsp. vanilla, 3/4 tsp. baking soda and no salt. Adding more vanilla offsets some of the peanut flavor. Definitely need a mini muffin baking pan for this one. With a regular sized muffin baking pan, the cookies are too big for the miniature peanut butter cups. Of course, you could always buy the regular size peanut butter cups instead! This recipe makes about 24 cookies in the mini muffin pans. I fill each muffin space to the top. They are slightly dry so next time I might use a little less flour.

cookininil
36

cookininil

Wonderful....melt in your mouth! Everyone loved. It's been added to my favorites

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 518 cal
  • 26%
  • Fat
  • 28.5 g
  • 44%
  • Carbs
  • 59.7 g
  • 19%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

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