Peanut Butter Temptations II

Peanut Butter Temptations II

183 Reviews 36 Pics
Sally
Recipe by  Sally

“Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 dozen

ADVERTISEMENT

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
  3. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

Share It

Reviews (183)

Rate This Recipe
kellycooks
85

kellycooks

Theses cookies are delicious. A word of caution:make sure you wait until the cookies are completely cool, like suggested. I left mine for two hours to cool, if you try and remove them too soon, the small outer circle, around where you pushed in the peanut butter cup will be pulled off~of course you can still eat the bottom of the cookie but it's best to wait. Also mine took about 12 minutes to bake, they don't really brown but they start to look dry and a bit cracked when done. Thanks for sharing!

AVAMARIE
72

AVAMARIE

I loved these cookies. My only suggestion is to put the pb cups in the freezer for a little while, and it makes them easier to put into the cookies when they come out. They won't melt in your hands! Overall great recipe!

area430
62

area430

These came out wonderful! I would suggest, however, to not press down the dough in the mini muffin pan. Just roll it into 1 inch size balls and place it into the pan. Also, the peanut butter cup will take a while to cool off completely. I would put them in the fridge for about an hour (after you cool them to around room temperature) before you try to stack them without smudging.

More Reviews

Similar Recipes

The Whole Jar of Peanut Butter Cookies
(644)

The Whole Jar of Peanut Butter Cookies

Mrs. Sigg's Peanut Butter Cookies
(549)

Mrs. Sigg's Peanut Butter Cookies

Peanut Butter Cookies IV
(309)

Peanut Butter Cookies IV

Peanut Butter Sandwich Cookies
(105)

Peanut Butter Sandwich Cookies

Peanut Butter Cup Cookies II
(57)

Peanut Butter Cup Cookies II

Old Fashioned Peanut Butter Cookies
(49)

Old Fashioned Peanut Butter Cookies

Nutrition

Amount Per Serving (18 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 28.3 g
  • 9%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

The Whole Jar of Peanut Butter Cookies

>

next recipe:

Old Fashioned Peanut Butter Cookies