Peanut Butter Cup Cookies

These Peanut Butter Cookies are peanut butter cookie cups stuffed with a mini Reese’s peanut butter cup. This is a fail proof recipe great for any occasion.

Peanut Butter Cup Cookies - a fool proof recipe that is always a hit. the-girl-who-ate-everything.com
Living in my house is like living in a casino. You never have any idea what time it actually is and we want to keep you here as long as we can. ๐Ÿ™‚ We have approximately 6 clocks hanging on the walls in our house and every single one is set to a different time. I know that the one in the kitchen is 15 minutes fast, the one in the kids room is about 5 minutes fast, and the one in the bathroom is never working. I blame it on the humidity because new batteries only last a few weeks in any clock we put in there.Peanut Butter Cup Cookies - a fool proof recipe that is always a hit. the-girl-who-ate-everything.com

A couple of weeks ago I was on my way to a church function and as I got in my car I noticed that I was running 15 minutes later than I thought according to my car’s clock (which is 2 minutes fast). I had just checked and we were supposed to be right on time – according to my adjustment for the 15 minute ahead kitchen clock. We’re all kinds of disfunctional over here. Come to find out someone had set all of the clocks to the correct time. The nerve!!! I mean it’s just way to easy to know the actual time. How else am I supposed to keep up my math skills since my babies ate my brain cells?Peanut Butter Cup Cookies - a fool proof recipe that is always a hit. the-girl-who-ate-everything.com

Anywho…these Peanut Butter Cookie Cups are a no-brainer. Meaning that at 6:57 you can decide a treat and by 7:05 – 8 minutes later (ha, I do have math skills), you can have these babies in the oven. Assuming also that you have 5 kids that are vigorously unwrapping peanut butter cups. We did have a few casualties in the process. This recipe was supposed to make about 40 and we ended up with a little over 2 dozen after the littles ate their share of peanut butter cups.When they come out of the oven you press a peanut butter cup in the center which kind of warms it up resulting in a gooey piece of perfection.

Peanut Butter Cup Cookies
 
Serves: 30-40
Ingredients
  • 1¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup peanut butter
  • ½ cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • about 30-40 miniature Reese's butter cups, unwrapped
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; 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 1 inch balls and place each into an ungreased mini muffin pan (I sprayed mine because I was paranoid).
  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.
Notes
Source: Allrecipes: http://allrecipes.com/recipe/9471/peanut-butter-cup-cookies/

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Peanut Butter Cup Cookies - a fool proof recipe that is always a hit. the-girl-who-ate-everything.com
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Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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Comments

  1. Oh my word!! Delish!

    • I’ve been making something similar for years. My family likes them with chocolate chip cookie dough instead of peanut butter. And….for this particular cookie, I just use ready made chocolate chip dough. Love how fast these come together. One thing I do to speed up the process is to put the whole pan into the freezer for 15-20 minutes after they come out of the oven….then they just pop out of the pan, and they’re ready to go.

  2. I have an even easier method. I use slice and bake peanut butter cookies. Cut the roll into 9 slices and cut the slices into quarters. You can use mini muffin papers and put all 3 dozen in a roasting pan and have them out as fast as the cookies can bake.

  3. wonder how these would taste with rolo’s?

  4. salted butter or unsalted?

  5. My granddaughter is getting married and I would like to make these..Can these be frozen???
    THANK YOU

  6. Hi Christy, I was wondering if I can use margarine if its 80% veg. oil based? Also can I make these to sell at my church’s yard sale? There trying to raise money to buy some land and build a church as we are meeting in our town liberary.