Peanut Butter Cup Cookie Food

PEANUT BUTTER COOKIE CUPS

Steps:

• Preheat oven to 350°. Prepare cookie mix according to package directions. Roll dough into 1-in. balls. Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup. , Bake 11-13 minutes or until set. Immediately place a peanut butter cup in each cup; press down gently. Cool 10 minutes; carefully remove from pans.

PEANUT BUTTER CUP COOKIES RECIPE BY TASTY

Steps:

• In a bowl, add the butter and brown sugar, and stir to combine.
• Add the egg and mix until fully incorporated.
• Stir in the peanut butter and vanilla.
• Add the flour, salt, and baking soda.
• Gently fold in the peanut butter cups.
• Chill dough for at least 1 hour.
• Preheat oven to 350˚F (180˚C).
• Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
• Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
• Let cookies cool. Can be stored in an airtight container up to 5 days.
• Enjoy!

PARTY PEANUT BUTTER CUP COOKIES

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.

CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES

Steps:

• Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
• Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
• Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
• Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.

PEANUT BUTTER CUP COOKIES

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.

CHOCOLATE PEANUT BUTTER CUP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
• While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.

PEANUT BUTTER COOKIE CUPS

Steps:

• Heat oven to 350°F. Grease 36 mini muffin cups with shortening or cooking spray.
• In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat sugar, peanut butter and butter with electric mixer on medium speed 2 minutes. Beat in egg, whipping cream and vanilla. On low speed, beat in flour mixture until blended. Stir in peanuts.
• Shape dough into 3/4-inch balls.Place one ball into each muffin cup.
• Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Bake 2 minutes longer. Cool in pan on cooling rack.

PEANUT BUTTER CUP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle. , Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets. , Bake 12-15 minutes or until edges are lightly browned. Cool 2 minutes before removing from pans to wire racks. , For drizzle, in a microwave, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.

CHOCOLATE PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

PEANUT BUTTER CUP COOKIES

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 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.

PEANUT BUTTER CUP COOKIES III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease mini muffin pans. Sift together the flour and baking soda. Set aside.
• In a medium bowl, cream together the white sugar, brown sugar, and shortening. Add the peanut butter and egg; mix until blended. Stir in the milk and vanilla alternately with the dry ingredients. Press rounded tablespoons of dough into the prepared mini muffin cups. Press dough up the sides of the cup, leaving a hole in the middle. Press a peanut butter cup into the center of each cup, being careful not to push all the way through the dough.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool completely before removing from pans.

GIANT PEANUT BUTTER CUP COOKIES

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.

PEANUT BUTTER COOKIE CUPS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Tip the butter, sugars and vanilla into a bowl and beat with an electric whisk until pale and fluffy. Beat in the egg. Add the flour, bicarb and a pinch of salt, and mix everything together with a spatula.
• Break off golf-ball-sized lumps of dough (about 65g each) and press into the holes of a 12-hole muffin tin, ensuring it comes up the sides - if you're using a deep muffin tin, the dough should come about halfway up the side of each hole. Bake for 15 mins until golden. The dough will sink as it bakes, so leave until cool enough to handle, then press it up the sides of the holes again. Leave to cool completely.
• Break the chocolate into a heatproof bowl and melt until smooth in the microwave in 20-second bursts, or set over a pan of barely simmering water ensuring the bowl doesn't touch the water. Remove the cookie cups from the tin (you may need a cutlery knife to help you do this). Spoon 1 tsp nut butter into the centre of each, then cover with the melted chocolate. Leave to cool until the chocolate sets, about 1 hr. Will keep in an airtight container for up to five days.

PEANUT BUTTER CUP COOKIES (TARTS)

Steps:

• Cream peanut butter, butter, sugar and brown sugar until fluffy.
• Add egg, vanilla, flour, baking soda and salt' mix well.
• Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
• Bake 8-10 minutes at 375°F.
• When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
• Allow to cool completely before removing cookies from the tin.

PEANUT BUTTER CUP COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

PEANUT BUTTER CUP COOKIE MIX IN A JAR

Steps:

• Mix together the flour, baking powder and baking soda.set aside.
• Layer ingredients in order given in a wide-mouth quart jar. Press each layer firmly in place. It will be a tight fit.
• Add chopped peanut butter cups last.
• attach these instructions to jar:.
• REESE'S PEANUT BUTTER CUP COOKIES:.
• Remove peanut butter cups from jar and set aside.
• Empty remaining cookie mix into large mixing bowl,. Use your hands to thoroughly blend mix.
• Add 1/2 cup butter, softened at room temperature.
• DO NOT USE DIET MARGARINE OR LIGHT BUTTER.
• Add 1 large egg, slightly beaten, and 1 tsp vanilla.
• Mix until completely blended.
• You will need to finish mixing this with your hands. Mix in peanut butter cups.
• Shape into walnut sized balls.
• Place 2" apart on greased cookie sheets.
• Bake at 375*.for 12-14 minutes or until edges are lightly browned.
• Cool 5 minutes on baking sheet.
• Remove cookies to wire racks to finish cooling.
• Makes 2 1/2 dozen cookies.

PEANUT BUTTER CUP COOKIES

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.

HEALTHIER PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Sift all-purpose flour, whole-wheat flour, baking soda, and salt.
• Beat butter, white sugar, brown sugar, and peanut butter with an electric mixer in a large bowl until smooth. Add egg allowing to blend into butter mixture. Beat in vanilla extract. Mix in flour mixture and milk until just incorporated.
• Shape into 40 balls and place each into an ungreased mini muffin pan. Bake in preheated oven until cookies are golden brown, about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into the center of each cookie. Cool and carefully remove from pan.