Peanut Butter Cup Cookies I Recipe -
Peanut Butter Cup Cookies I Recipe

Peanut Butter Cup Cookies I

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"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."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a large mixer bowl cream peanut butter, shortening, 1/3 cup sugar and the brown sugar. Add egg, milk and vanilla; beat well.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2003

This recipe is now a traditon in our family for Christmas. I put tablespoon size balls into mini muffin tins and bake. When I remove them from the oven I push the peanut butter cup into the ball and it forms a tart-shaped cookie. Make sure that the cookies are cooled before removing from the tins. This is now my family's favorite Christmas cookie.

Most Helpful Critical Review
Jun 02, 2004

These cookies tasted to much like the shortening. I will not make these again.


26 Ratings

Nov 05, 2004

I followed this recipe EXACTLY and it was very well received. I hightly recommend this cookie recipe! :)

Dec 14, 2006

SO good! These were very simple to make and I especially appreciated that no mini muffin tin was required (as in many similar recipes.) These were just fantastic and were gone in a flash. They are soft and chewy with just the right amount of peanut butter flavor. I'll be making these again for Christmas!

Nov 23, 2008

We loved these! My teenage son asked to take them to a class party at school! Was out of shortening so subbed all butter, they spread a little but tasted great. My daughter suggested rolling the peanut butter cup in the dough which worked awesome, will continue to do it that way from now on.

Dec 23, 2010

These cookies are FABULOUS!!! I did use my mini muffin pan, and I ran out of the peanut butter cups and still had a few dough balls left, so I put a few chocolate chips in for the peanut butter cups. It worked out great!!

Dec 21, 2009

Quick and easy! No mini muffin tins to deal with, so I liked this a lot. Cookies look and taste great!

Dec 21, 2009

This was fabulous! I was glad to find one that didn't require mini muffin tins because I don't have any and would never use them again, so didn't want to buy any. I did use margarine instead of shortening though, I never cook with shortening. I also doubled the recipe. These are SO good and I will DEFINITELY make them again!!


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 166 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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