1/3 Photos of Peanut Butter Cup Cookies
Donna Matthews's Note:
Christmas would not quite be Christmas without these cookies ... just ask my kids. The combination of a peanut butter cookie on the outside with a chocolate covered Reese's minature peanut butter cup pushed into the cookie after baking, is unbeatable. They also look like they were harder to make than they really are.
My Private Note
Units: US | Metric
- 1Cream butter and peanut butter with sugars and vanilla.
- 2Add egg and beat.
- 3Add dry ingredients and mix well.
- 4Form small balls of dough about the size of a small walnut.
- 5Note: I use my Pampered Chef cookie scoops to measure out 1 teaspoon or 2 teaspoon balls, depending on whether I want a greater yield or a fancier looking cookie.
- 6Using mini muffin pans(each cup about 1 1/2 inches in diameter), place 1 ball in each muffin cup.
- 7Bake at 350 degrees for about 10 minutes (or 335 convection for 10 minutes).
- 8While the cookie balls are baking, unwrap the candies completely.
- 9As soon as the cookies come out of the oven (they will be very soft at this point), push a candy into the center of each ball, making the cookie into acup that surrounds the candy but does not cover it.
- 10Note: To make the candies easier to push into the hot cookie, I usually keep the unwrapped candies on a plate in the refrigerator until I am ready to insert them.
- 11Let cookies cool in pan until they are set enough to lift out without breaking.
Browse Our Top Dessert Recipes
Nutritional Facts for Peanut Butter Cup Cookies
Serving Size: 1 (868 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 167.0
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 3.8 g
- Cholesterol 18.3 mg
- Sodium 140.3 mg
- Total Carbohydrate 19.5 g
- Dietary Fiber 0.7 g
- Sugars 12.4 g
- Protein 3.1 g