Tuesday, January 18, 2011

Peanut Butter Cup Cookies

Here is a cookie I made that came from the cookie swap party I help co-host back in December. My mom’s friend Paulette and her daughter brought these cookies. Chocolate and peanut butter, what more can you love? Apparently they loved them just as much as I do because they brought dozens of these cookies! I couldn’t help myself and enjoyed several of them.The creamy peanut butter cup filling and the peanut butter cookie that surrounded the cup was the perfect sweet to salty combination. In return Paulette couldn’t stop raving about how good my Peanut Butter Chocolate Dough Balls turned out. She ended up baking a batch of dough balls for her co-workers. What can I say we have good taste in flavors like chocolate and peanut butter. ;)


Next time I make these cookies, I’ll hire someone to unwrap each one of these. Can I say tedious??? hehe

Peanut Butter Cup Cookies (allrecipes.com)


1 3/4 cup AP flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar (I used Stevia extract instead)

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

2 tablespoons milk (cows, milk, soy, almond etc)

40 miniature chocolate covered peanut butter cups, unwrapped


Preheat oven to 375 degrees F. 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 for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.



I only have 1 mini muffin pan, so I think my peanut butter cups melted more then they should since I had to let the cookie set/ pan cool before putting another batch in the oven. Also I didn’t roll out 40 balls first. I used my cookie scoop and went from there. I didn’t get exactly 40, I was shy by 8 cookies. Regardless they turned out really good and if you have Stevia in bulk, I highly recommend replacing it with white sugar in baked goods. You will save calories and you won’t really notice a difference in taste. Lately I’ve been doing that a lot, so I can enjoy it too!

My holiday cookie recap is almost coming to an end, just a few more to go. Check out cookies you may have missed out on. Bookmark now and bake later. ;)

Gingerbread Cookies

Hazelnut Chocolate Chip Cookies

Chocolate Peppermint Bark Cookies

Cranberry Almond Chocolate Clusters




Pam said...

You are killing me! I would eat way too many of those beauties.

Tara said...

Oh how I wish my husband hadn't eaten all of the peanut butter cups while I was away!!!

Jessica - The Novice Chef said...

Oh man! These sound awesome!