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Peanut Butter Cup Cookies

SUBMITTED BY: BUCHKO PHOTO BY: chibi chef

"These cookies have a sweet peanut butter cup center."

RECIPE RATING:

Read Reviews (654)

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Original recipe yield 40 cookies

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS

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.

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REVIEWS

Reviewed on Dec. 4, 2007 by RETROGIRL35

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

RETROGIRL35
Dec. 4, 2007

WOW! Fantastic Recipe! Made a single batch to try it out exactly as it was printed. Some Key Tricks I Used: **Make dough, and pop into refrigerator for about an hour--it makes cookies easier to scoop. **I used the smallest cookie scoop I had (approx 2 tsp) and levelled off the bottom (so I had exact size balls (With flattened ends!) **I scooped the first batch into the mini muffin tin...and while that batch baked, I scooped the rest of the dough onto a plate--that way I could quickly refill the pan once cooled (I have asked Santa for an extra pan for Christmas--It would be good to make more than 12 at a time!!!) **Freeze PB Cups, unwrap, then pop back into freezer--until cookies are out of oven. **Allow middles to "sink" a bit before adding the pb cup(should happen when removed from the oven after 8 minutes) the "sink" will prevent the sides of the cookie from cracking. **ABSOLUTELY refrigerate the pan before removing cookies for cooling rack... BUT **Decorate with sprinkles BEFORE refrigerating pan--place decor quickly, as the chocolate will start to melt. Shifting placement of the decorations will be tricky! **Once cooled...HIDE from husband, kids, neighbours...they disappear faster than you can make 'em! Great recipe!

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24 users found this review helpful

WOW! Fantastic Recipe! Made a single batch to try it out exactly as it was printed. Some... MORE

Reviewed on Nov. 30, 2006 by Steph

Fail-proof. I followed the directions and everything turned out perfectly. ADVICE: freeze (or... MORE

Reviewed on Mar. 27, 2003 by ERINGRENON

I made these for my Christmas Party and they were a hit! I doubled the recipe and came out... MORE

Reviewed on Jan. 18, 2007 by *Lisa*

These cookies were EXCELLENT! i test most of my recipies on my sister and my boyfriend and... MORE

Reviewed on Oct. 26, 2007 by nursethoms

I'm not sure where I went wrong, but it most have been me because all of the other reviews... MORE

Reviewed on Nov. 28, 2005 by JDGator

These are great! My husband has pretty much polished them off in 2 days by himself, I will... MORE

Reviewed on Sep. 26, 2003 by SCIOTA

These were pretty good. One thing I can say is that they dont look like they're done cooking... MORE

Reviewed on Sep. 26, 2003 by ~ANGEL~

5 Stars! I used my husband's sugary "Skippy" Peanut Butter. Also used a cookie sheet insted... MORE

Reviewed on Jul. 11, 2007 by chibi chef

I used whole wheat white flour (it's lighter in texture and naturally sweeter than regular... MORE

Reviewed on May 14, 2007 by DesiLuGirl

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