I had seen recipes for Peanut Butter Cup Cookies for awhile, but had not tried any, reading the reviews and deciding which version to make was probably the hardest part of these cookies. I ended up using a recipe on All Recipes.com by BUCHKO.
Most important, unwrap them before you start the cookies. It takes awhile to unwrap this many peanut butter cups. Keep them cool until you are ready to use them so they are easier to handle when inserting them in the cookies.
It is best, unless you have a cool room to refrigerate the cookies right after adding the candy to the cookie so they set up fast and the candy doesn’t keep melting. I put small cupcake liners in the cups of my mini cupcake pans. I did try a few just by putting the papers on a cookie sheet and that will work if you don’t have the pans but it wasn’t as quick. Use a small cookie scoop if you have one and it will go much faster than rolling balls and they are just the right size for the pans. I got 48 not 40 and we thought they were a good size as these are rich.
They look a little underdone but need to be soft enough to insert the candy. Gently push down on the candies after quickly adding to all in the pan to set them and then cool before removing from the pan.
Peanut Butter Cup Cookies
Ingredients
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 (I used 2 teaspoons)
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 gently press a mini peanut butter cup into each ball. Cool• and carefully remove from pan.
*Cooling in the refrigerator is best, just set hot pan in to cool. It did not raise the temperature in the refrigerator for that short of time and it set the chocolate well.
These are so Addictive.
ReplyDeleteI do use the unwrapped mini peanut butter cups (snack size) and then do a swirl of peanut butter cream frosting on some and some I do with the chocolate frosting on top once cookies are cooled
Mine were wrapped, I'll look for the unwrapped next time. I ran out of the PB cups and put in a half of a mini Hershey bar and they went very well also. One of the gals liked them the best. And yes, they seem to be addictive. I hadn't thought about frosting them however.
DeleteMyrna; The unwrapped ones are really minis peanut butter cups( smaller than the wrapped minis) packaged in normally 8 oz. snack bag
DeleteThanks Colleen, now I know what to look for. I bought the wrapped ones at the grocery store but usually try to buy thanks like that at Costco where they are quite a lot cheaper. Looks like we are going to have a Christmas without snow, YEA! but cold.
DeleteWhen I use these; https://www.hersheys.com/reeses/en_us/products/reeses-peanut-butter-cup-minis.html
ReplyDeleteI normally top with homemade peanut butter buttercream icing or container of store bought frosting.
Thanks for the link.
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