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.
PEANUT BUTTER CUP COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, brown sugar, egg, vanilla, peanut butter, all-purpose flour, salt, baking soda, mini peanut butter cup
Provided by Julie Klink
Categories Desserts
Yield 16 cookies
Number Of Ingredients 9
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!
Nutrition Facts : Calories 217 calories, Carbohydrate 23 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams
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
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.
CHOCOLATE PEANUT BUTTER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 7
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
- Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
- Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES
Provided by Food Network
Categories dessert
Time 2h5m
Yield 14 to 15 cookies
Number Of Ingredients 2
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.
CHOCOLATE PEANUT BUTTER CUP COOKIES
These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!
Provided by Joanna Knudsen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
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.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 13 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 133.3 mg, Sugar 16.8 g
PEANUT BUTTER CUP COOKIES
With the classic combination of chocolate and peanut butter, it's no surprise these are my family's favorite cookies. Because of their ease of preparation, I'm able to make them at a moment's notice. -Faith Jensen, Meridian, Idaho
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
PEANUT BUTTER COOKIE CUPS
Pair the winning combination of peanut butter and dark chocolate in these cookie cups. They're perfect for a picnic or pick-me-up treat for the whole family
Provided by Cassie Best
Categories Dessert
Time 43m
Yield Makes 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 492 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
PEANUT BUTTER CUP COOKIES (TARTS)
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.
Provided by Roxygirl in Colorado
Categories Dessert
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
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.
EASY PEANUT BUTTER CUP COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Whisk 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 and mix well. Roll the dough into 40 balls and place each into an ungreased mini muffin pan. The balls should be about 3/4 inch in diameter.
- Bake at 375 degrees for about 8 minutes. Do not overbake! Remove from oven and immediately press a mini peanut butter cup into each ball.
- Place in the freezer for about 7 minutes and allow the cookies to chill. Pop each cookie out of the muffin tin.
- Enjoy!
Nutrition Facts : Calories 122 cal
PEANUT BUTTER COOKIE CUPS
Betty makes it easy to bake in a sweet surprise. These peanut butter cookie cups might begin as a simple recipe for homemade cookies, but they have a delicious and distinct surprise inside - a miniature Reese's™ peanut butter cup! They're baked in miniature muffin tins, which gives them the fun shape of peanut butter cups, and then a Reese's™ cup is pressed into the cookie minutes before they are done baking. While we love these delicious Reese's™ peanut butter cup cookies on their own any day of the week, we also encourage you to dress them up with a scoop of ice cream, drizzle them with chocolate sauce and peanut butter sauce, and transform them into a truly decadent and delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Fat 1, ServingSize 1 Serving
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
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.
Nutrition Facts : Calories 122 calories, Carbohydrate 14.4 g, Cholesterol 11.3 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 119.1 mg, Sugar 9.2 g
CHOCOLATE PEANUT BUTTER CUP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 2
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.
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- Preheat oven to 350 degrees F. Grease a 24 cup mini muffin pan with nonstick cooking spray. This recipe makes about 40 cookies, so if you have two muffin pans, grease them both. This will speed up the process.
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- Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
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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.
- Shape dough into 1-inch balls. Place each ball into prepared miniature muffin cup. Bake 11-13 minutes or until lightly browned.
PEANUT BUTTER CUP COOKIES - COPYKAT RECIPES
From copykat.com
- Place the peanut butter, butter and sugar in a bowl and mix with a spatula until smooth and creamy. Add the egg yolk and milk and mix until combined. Fold in the flour and salt
- Use a medium cookie scoop to make balls the same size and place them on a baking sheet about 2 inches apart.
PEANUT BUTTER CUP COOKIES | RECIPES - HERSHEYLAND
From hersheyland.com
- Heat oven to 375°F. Generously grease 8 small muffin cups (1-3/4 inches in diameter) with butter. Remove wrappers from peanut butter cups; set aside.
- Combine butter, dark brown sugar, peanut butter and granulated sugar in medium bowl with wooden spoon. Add egg yolk, milk and vanilla, stirring until well blended. Whisk together flour, baking soda and salt; gradually stir into butter mixture until well blended. Whisk together flour, baking soda and salt; gradually stir into butter mixture until well blended and dough forms. Divide dough into 8 equal balls (about 1-1/4 inches). Place one ball in each prepared muffin cup.
- Bake 8 to 10 minutes or until puffed and set. Remove from oven; immediately press peanut butter cup into the center of each cookie. Cool completely in pan on wire rack.
PEANUT BUTTER CUP COOKIES - LOVE FROM THE OVEN
From lovefromtheoven.com
- In a large bowl, cream butter and sugars together with an electric mixer until fluffy. Add vanilla, peanut butter and eggs; mixing well.
PEANUT BUTTER CUP COOKIES - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
- Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; 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 1 inch balls and place each into a greased mini muffin tin (or use paper liners).
- Bake at 375 degrees for about 8 minutes. Do not overbake! Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
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