Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

2802
BUCHKO 8

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

1 h 35 m servings 122 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. 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.
  3. 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.

Reviews

2802
  1. 3854 Ratings

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Most helpful positive review

Fail-proof. I followed the directions and everything turned out perfectly. ADVICE: freeze (or put in fridge) unwrapped PB cups - it is easier to press the frozen candy into the hot cookie witho...

Most helpful critical review

I'm not sure where I went wrong, but it most have been me because all of the other reviews don't mention the cookies cracking. I used a regular muffin tin, ungreased. The balls stayed as balls, ...

Fail-proof. I followed the directions and everything turned out perfectly. ADVICE: freeze (or put in fridge) unwrapped PB cups - it is easier to press the frozen candy into the hot cookie witho...

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...

I'm not sure where I went wrong, but it most have been me because all of the other reviews don't mention the cookies cracking. I used a regular muffin tin, ungreased. The balls stayed as balls, ...

These were pretty good. One thing I can say is that they dont look like they're done cooking after 8 minutes, but they are. Dont make the mistake of overbaking them.

5 Stars! I used my husband's sugary "Skippy" Peanut Butter. Also used a cookie sheet insted of a muffin pan, and cookies turned out perfect. EASY TO MAKE. DELICIOUS. Everyone raved a...

I made these for my Christmas Party and they were a hit! I doubled the recipe and came out with 72 cookies. I would recommend popping the trays into the refrigerator after you place the candy ...

These are great! My husband has pretty much polished them off in 2 days by himself, I will have to make a couple more batches for the christmas tins. One hint, I didn't know how big to make th...

I used whole wheat white flour (it's lighter in texture and naturally sweeter than regular whole wheat) and all natural PB. Husband couldn't tell these cookies were 100% whole grain and gobbled...

These cookies were EXCELLENT! i test most of my recipies on my sister and my boyfriend and they both LOVED THEM! They both keep begging me to make more. i followed the recipe exactly, however in...