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Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    1 h 35 m
BUCHKO

BUCHKO

These cookies have a sweet peanut butter cup center.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
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Reviews

Steph
2607

Steph

11/30/2006

Fail-proof. I followed the directions and everything turned out perfectly. ADVICE: freeze (or put in fridge) unwrapped PB cups - it is easier to press the frozen candy into the hot cookie without falling to pieces. SUPERB!

RETROGIRL35
1470

RETROGIRL35

12/4/2007

WOW! Fantastic Recipe! Made a single batch to try it out exactly as it was printed. Some Key Tricks I Used: **Make dough, and pop into refrigerator for about an hour--it makes cookies easier to scoop. **I used the smallest cookie scoop I had (approx 2 tsp) and levelled off the bottom (so I had exact size balls (With flattened ends!) **I scooped the first batch into the mini muffin tin...and while that batch baked, I scooped the rest of the dough onto a plate--that way I could quickly refill the pan once cooled (I have asked Santa for an extra pan for Christmas--It would be good to make more than 12 at a time!!!) **Freeze PB Cups, unwrap, then pop back into freezer--until cookies are out of oven. **Allow middles to "sink" a bit before adding the pb cup(should happen when removed from the oven after 8 minutes) the "sink" will prevent the sides of the cookie from cracking. **ABSOLUTELY refrigerate the pan before removing cookies for cooling rack... BUT **Decorate with sprinkles BEFORE refrigerating pan--place decor quickly, as the chocolate will start to melt. Shifting placement of the decorations will be tricky! **Once cooled...HIDE from husband, kids, neighbours...they disappear faster than you can make 'em! Great recipe!

nursethoms
792

nursethoms

10/26/2007

I'm not sure where I went wrong, but it most have been me because all of the other reviews don't mention the cookies cracking. I used a regular muffin tin, ungreased. The balls stayed as balls, no spreading. When I took them out at 8 mins. and pressed the frozen p-nutbutter cup in, the cookies edges cracked and seperated. Any suggestions?

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