Peanut Butter Cup Cookies (Tarts)

Roxygirl in Colorado's Note:

I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Serves: 36

Yield: 3.0 dozen

• 36 reese's miniature peanut butter cups , unwrapped
• ½ cup peanut butter
• ½ cup butter
• ½ cup sugar
• ½ cup brown sugar , firmly packed
• 1 large egg , beaten
• ½ teaspoon vanilla
• 1 ¼ cups flour
• ¾ teaspoon baking soda
• ½ teaspoon salt

Directions:

1. Cream peanut butter, butter, sugar and brown sugar until fluffy.
2. Add egg, vanilla, flour, baking soda and salt' mix well.
3. Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins with or without papers.
4. Bake 8-10 minutes at 375°F.
5. When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
6. Allow to cool completely before removing cookies from the tin.

Reviews

[tara portee]

This was a great addition to my cookie platter. It was incredibly easy and so darn good! I don't think you could go wrong with this one. I was a little surprised that I had to bake the cookies for the full 10 minutes, I often find that most things are done in my oven on the low end of the time line.

[mirespada]

This is a definite 10 star cookie for me! I did it exactly like it said and they turned out great. I added reeses pieces on the top and they looked professional! I also use the dough for plain ol' peanut butter cookies. The cookies turned out great and stayed soft for days (not that they were around for very long).

[Sandy One]

Made this cookie recipe for my Christmas Tray this year and will definitly make again. It is easy with a nice presentation with Christmas Mini Muffin Tins! Thanks for this recipe Roxygirl!