Peanut Butter Cup Cookies II Recipe

Directions

Preheat oven to 350 degrees.
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.
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.

Nutrition

Amount Per Serving (7 total)

Calories
518 cal
26%

Fat
28.5 g
44%

Carbs
59.7 g
19%

Based on a 2,000 calorie diet

Reviews (53)

Rate This Recipe

pinksnowkittys

Sep. 15, 2006

"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 ingre..." See moredients 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

Dec. 22, 2010

"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 siz..." See moreed 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."