Peanut Butter Cup Tarts (2)

"This is another recipe for Peanut Butter Cup Tarts made by scratch instead of refrigerated cookie dough. This recipe is the best and one year I made a ton of these for the holidays and packaged them up in cellophane bags with ribbons as gifts. Perfect for cookie swaps as well."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
31mins
Ingredients:
11
Yields:
2 dozen
Advertisement

ingredients

Advertisement

directions

  • Mix sugars, peanut butter, shortening, eggs and vanilla together with mixer.
  • Sift in dry ingredients.
  • Mix well.
  • Form into balls about the size of walnuts and then roll in sugar.
  • Put balls into a mini muffin pan that has been sprayed with vegetable spray.
  • Bake at 8 minutes at 375.
  • Take out of oven and press candies into the center of the cookies.
  • Put back in the oven for 3 minutes more.
  • Remove from oven and cool in pans until set enough to remove gently from tins.
  • Use tip of knife to get them out.
  • *refrigerating the cups ahead of time makes them easier to handle when removing them from the wrappers, don't skip this.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes