"Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these." — Sally
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packed brown sugar
1 1/4 cups
miniature chocolate covered peanut butter cups, unwrapped
Theses cookies are delicious. A word of caution:make sure you wait until the cookies are completely cool, like suggested. I left mine for two hours to cool, if you try and remove them too soon, the small outer circle, around where you pushed in the peanut butter cup will be pulled off~of course you can still eat the bottom of the cookie but it's best to wait. Also mine took about 12 minutes to bake, they don't really brown but they start to look dry and a bit cracked when done. Thanks for sharing!
I loved these cookies. My only suggestion is to put the pb cups in the freezer for a little while, and it makes them easier to put into the cookies when they come out. They won't melt in your hands! Overall great recipe!
These came out wonderful! I would suggest, however, to not press down the dough in the mini muffin pan. Just roll it into 1 inch size balls and place it into the pan. Also, the peanut butter cup will take a while to cool off completely. I would put them in the fridge for about an hour (after you cool them to around room temperature) before you try to stack them without smudging.
I DID NOT ROLL INTO BALLS, JUST DROPPED TEASPOON OF DOUGH IN MUFFIN PAN..TURNED OUT PERFECT. ALSO I PUT PEANUT BUTTER CUP UPSIDE DOWN TO MAKE A MORE ATTRACTIVE TART. GOOD RECIPE. LINDA K
I have been making this exact recipe for quite a few years. The only difference is I use closer to 42 mini p.b. cups and I only cool in the pan for a few mins., then move to a wire rack. I make these every year for the school bake sale. They present well and always get snatched up quickly. A really quick and easy recipe to make.
Made two batches of these for a Christmas party over the weekend. Should have made five. They were the first to go, and everybody kept asking for more. The only change I made was baking them at 350 instead of 375 for 9 minutes, turned out perfect. make sure you freeze the peanut butter cups before you unwrap them and put the unwrapped candies back in the freezer until the cookies come out of the oven, makes them much easier to work with. Also, I used mini-muffin liners, they're cheap and it saves a lot of trouble getting them out of the pans. Thanks for an excellent recipe!!
These are in Demand every Christmas at our house. We have the mini muffin pans 4 that make a dozen. We times the recipe by four , and usually make two to three times. Our Kitchen-Aide Pro gets a workout making the dough! Each Adult(child) wants two times the recipe as a gift. When they are at home they clean us out of the rest and save theirs.We make them and let them cool over night before packing them. YUMMY !
I made some of these as a tester for the upcoming Christmas season and they are delicious! The cookie is chewy, yet soft at the same time. Very delicious, very peanut buttery overall and I added Christmas jimmies which added a bit of crunch - very nice texture contrast IMO. I only have one beef with this recipe, I really should have followed some of the other reviewers advice and line my muffin pan cause even though it is non-stick and I greased it up, these cookies were still a pain to get out! But I will definitely make again. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Temptations II
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 125
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