PEANUT BUTTER CUP COOKIES
These cookies are serious about peanut butter: Each has a full-size peanut butter cup tucked inside the salty-sweet peanut butter dough. As the cup bakes, the peanut butter inside softens, creating the perfect combination of crisp cookie shell, creamy center and crunchy honey-roasted topping.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Beat the peanut butter, granulated sugar, light brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg on high until the dough comes together in a mass.
- Pour some sanding sugar in a small bowl. Form the dough into 12 balls and roll to coat in the sugar. Put a dough ball in each muffin cup. Press the dough about 1/2 inch up the sides to make a shell. Fit a peanut butter cup into each dough shell. Bake until the edges of the cookies are set and golden, 10 to 12 minutes. Remove the tin to a cooling rack, then immediately top the peanut butter cups with a sprinkling of the peanuts. Cool 15 minutes, then remove the cookies to the wire rack to cool completely.
PARTY PEANUT BUTTER CUP COOKIES
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.
Provided by Donna Matthews
Categories Dessert
Time 45m
Yield 24-48 cookies
Number Of Ingredients 9
Steps:
- Cream butter and peanut butter with sugars and vanilla.
- Add egg and beat.
- Add dry ingredients and mix well.
- Form small balls of dough about the size of a small walnut.
- Note: 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.
- Using mini muffin pans(each cup about 1 1/2 inches in diameter), place 1 ball in each muffin cup.
- Bake at 350 degrees for about 10 minutes (or 335 convection for 10 minutes).
- While the cookie balls are baking, unwrap the candies completely.
- As 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.
- Note: 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.
- Let cookies cool in pan until they are set enough to lift out without breaking.
GIANT PEANUT BUTTER CUP COOKIES
I found this cookie recipe in First magazine many years ago. It is an excellent soft cookie. These large cookies are perfect for bake sales. If you make smaller cookies (1/8 cup dough per cookie), shorten baking time. This dough also makes an excellent plain cookie--without the peanut butter cup.
Provided by SharleneW
Categories Drop Cookies
Time 25m
Yield 16 large cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°.
- Combine flour, soda and salt.
- In mixer, beat the butter and sugar until creamy.
- Beat in vanilla and egg.
- Stir in flour mixture.
- Measure out 1/4 cups of dough and place on ungreased cookie sheet (4 cookies per sheet--these are big cookies) Cut each peanut butter cup into 4 pieces and push 8 pieces into top of each cookie, flattening the dough a bit.
- Bake until cookies are golden brown, about 15 minutes.
- (The centers will still be a bit pale and soft).
- Let cookies cool for at least 1 minute on baking sheet before moving them to rack to cool.
Nutrition Facts : Calories 704.4, Fat 39.7, SaturatedFat 17.2, Cholesterol 59.1, Sodium 583.3, Carbohydrate 80.6, Fiber 3.7, Sugar 61.3, Protein 11.7
PEANUT BUTTER CUP COOKIES I
Peanut butter cookies topped with miniature chocolate peanut butter cup candy. You may need a few more or less peanut butter cups depending on how many cookies you make out of a batch of dough.
Provided by Nancy
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In a large mixer bowl cream peanut butter, shortening, 1/3 cup sugar and the brown sugar. Add egg, milk and vanilla; beat well.
- Combine flour and baking soda; gradually add to creamed mixture, blending thoroughly. Shape dough into 1 1/2 inch balls; roll the balls in sugar.
- Place on ungreased cookie sheet; bake 10-12 minutes. Remove from oven and IMMEDIATELY place unwrapped peanut butter cup on top of each cookie, pressing down so that cookie cracks around edges. Cool slightly; remove from cookie sheet.
Nutrition Facts : Calories 271 calories, Carbohydrate 29.8 g, Cholesterol 11.2 mg, Fat 15.5 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 4.1 g, Sodium 166 mg, Sugar 20.5 g
PEANUT BUTTER CUP COOKIES
Make and share this Peanut Butter Cup Cookies recipe from Food.com.
Provided by Cristina Barry
Categories Dessert
Time 30m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift together the flour, salt and baking soda; set aside.
- 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 (approx. 3/4 inch in diameter) and place each into an ungreased mini muffin pan.
- 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.
Nutrition Facts : Calories 118, Fat 6.3, SaturatedFat 2.6, Cholesterol 11.3, Sodium 123.7, Carbohydrate 13.9, Fiber 0.6, Sugar 8.8, Protein 2.3
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- Combine sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking soda and salt; beat at low speed, scraping bowl often, until well mixed.
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- Beat butter, sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together 1-1/2 cups flour, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Split dough in half; add remaining 1/4 cup flour to one half and cocoa to the other half, blending each thoroughly. Refrigerate doughs until firm enough to handle.
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- In a large bowl, cream together butter, peanut butter, brown sugar, and white sugar with an electric mixer on medium speed for 30 seconds. Add in vanilla and egg and continue to mix for 10 seconds.
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- Reese’s Krispy Cookies. NO BAKE, again! Just saving your Christmas baking tushies right now. These rice krispy hybrid peanut butter cookies are like Christmas crack, of the peanut butter variety.
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