Peanut Butter Cup Cookies II Recipe -
Peanut Butter Cup Cookies II Recipe

Peanut Butter Cup Cookies II

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"This recipe is from my best friend, Delayne who got it from her sister. We usually triple the recipe and make 48 large cookies."

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Ingredients Edit and Save

Original recipe makes 15 cookies Change Servings


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, cream the butter, white sugar, brown sugar, and peanut butter together. Stir in the egg and vanilla. Sift together the flour, baking soda and salt; stir into the creamed mixture.
  3. Drop by tablespoonfuls into the cups of a muffin tin. Cups should be about 1/4 full. Bake for 8 to 10 minutes, until lightly browned. Remove from oven and immediately press a peanut butter cup into the center of each cookie. Allow the cookies to cool completely before removing from their pan.
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Reviews More Reviews

Sep 15, 2006

This recipe is absolutely fabulous!! The only thing that was wrong, is that the instructions did not tell when to add the peanut butter, not that it was hard to figure out but I did all the wet ingredients and I was like, what about the peanut butter??!! But so delicious, great consistency, loved using the muffin tin, they look like little mini tarts!

Dec 22, 2010

Delicious! I used 1 tsp. vanilla, 3/4 tsp. baking soda and no salt. Adding more vanilla offsets some of the peanut flavor. Definitely need a mini muffin baking pan for this one. With a regular sized muffin baking pan, the cookies are too big for the miniature peanut butter cups. Of course, you could always buy the regular size peanut butter cups instead! This recipe makes about 24 cookies in the mini muffin pans. I fill each muffin space to the top. They are slightly dry so next time I might use a little less flour.

May 25, 2004

Wonderful....melt in your mouth! Everyone loved. It's been added to my favorites

Mar 04, 2009

i love these cookies!! the peanut butter and chocolate together is just perfect! i only made half, 8 cookies, and they turned out really good. the hardest part was waiting for them to cool, so we could eat them!! i highly recomend this. it would be fun for to make too. i was looking at other peanut butter cup cookie recipes and they all called for a mini muffin tin, and i don't have one. so i just used a noemal sized one and they aren't too big, and they cooked just fine. you should definatly try these if you like peanut butter and chocolate, you won't regret it!! :)

Dec 14, 2010

I make these all the the time but I use a box of chocolate brownie mix. I follow the directions on the box. Fill mini muffin tins 1/2 to 3/4 full and bake 8 to 10 minutes. Remove from oven and press peanut butter cup into the brownies right away... let cool for a few minutes and remove from pan. They are very rich but everyone loves them.

Jun 17, 2009

Absolutely my favourite cookie recipe out there! When I make these, I make sure to make an absolute TON of them because they go fast! Every time I bring them to any event or gathering people always want the recipe, so if you plan on sharing these with people, make sure to have a few copies of the recipe on hand because people will be asking!

Mar 23, 2009

My hubby- who HATES peanut butter cookies loved these! I will be making over and over again. I highly recommend you use the mini muffin pan- they came out great and were so easy to do. To save time I had the kids unwrap the peanut butter cups for me!

Dec 18, 2007

I made this for an event at our apt complex, and everyone LOVED them! We did put them in the fridge right after we added the peanut butter cups. And I had to cook them a little longer but they tasted awesome!


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  • Calories
  • 518 kcal
  • 26%
  • Carbohydrates
  • 59.7 g
  • 19%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 28.5 g
  • 44%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 448 mg
  • 18%

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

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