Indulge in a delectable symphony of flavors with our Party Peanut Butter Cup Cookies, an irresistible treat that will tantalize your taste buds. These cookies are the perfect blend of sweet and salty, with a chewy texture that will keep you coming back for more. The combination of creamy peanut butter cups, rich chocolate chips, and a hint of sea salt creates a flavor explosion that is simply divine. Whether you're hosting a party or simply craving a sweet snack, these cookies are sure to be a hit. Our recipe collection features variations for every taste, from classic peanut butter cup cookies to unique twists like white chocolate peanut butter cups and even gluten-free options. With step-by-step instructions and helpful tips, you'll be able to whip up a batch of these delectable treats with ease. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave you and your loved ones utterly delighted.
Let's cook with our recipes!
PEANUT BUTTER CUP COOKIES
Steps:
- 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 press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Nutrition Facts : Calories 122 calories, Carbohydrate 14.4 g, Cholesterol 11.3 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 119.1 mg, Sugar 9.2 g
PEANUT BUTTER CUP COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, brown sugar, egg, vanilla, peanut butter, all-purpose flour, salt, baking soda, mini peanut butter cup
Provided by Julie Klink
Categories Desserts
Yield 16 cookies
Number Of Ingredients 9
Steps:
- In a bowl, add the butter and brown sugar, and stir to combine.
- Add the egg and mix until fully incorporated.
- Stir in the peanut butter and vanilla.
- Add the flour, salt, and baking soda.
- Gently fold in the peanut butter cups.
- Chill dough for at least 1 hour.
- Preheat oven to 350˚F (180˚C).
- Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
- Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
- Let cookies cool. Can be stored in an airtight container up to 5 days.
- Enjoy!
Nutrition Facts : Calories 217 calories, Carbohydrate 23 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams
PEANUT BUTTER CUP COOKIES
These cookies are amazing! The crushed cornflakes add a great crunchy texture. My family devoured them!
Provided by Wendy Shoemaker
Categories Dessert
Time 25m
Yield 36-42 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Remove wrappers from peanut butter cups.
- In large bowl, beat butter, peanut butter, brown sugar and granulated sugar until light and fluffy; blend in egg.
- Stir together flour and baking soda; add to butter mixture.
- Shape dough into 1-inch balls.
- Stir together egg white and water; beat with fork until foamy.
- Roll balls in egg white mixture, then in crushed cereal.
- Place on ungreased cookie sheet; press with thumb or finger tips in center making an indentation.
- Bake 8 to 10 minutes or until cookies are set.
- Remove from oven; immediately press peanut butter cup onto each cookie.
- Cool 1 minute; remove carefully from cookie sheet to wire rack.
- Cool completely.
- About 3-1/2 dozen cookies.
Nutrition Facts : Calories 87, Fat 4.6, SaturatedFat 2, Cholesterol 12.7, Sodium 80, Carbohydrate 10.2, Fiber 0.4, Sugar 4.8, Protein 1.9
PEANUT BUTTER CUP COOKIES
These cookies are serious about peanut butter: Each has a full-size peanut butter cup tucked inside the salty-sweet peanut butter dough. As the cup bakes, the peanut butter inside softens, creating the perfect combination of crisp cookie shell, creamy center and crunchy honey-roasted topping.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Beat the peanut butter, granulated sugar, light brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg on high until the dough comes together in a mass.
- Pour some sanding sugar in a small bowl. Form the dough into 12 balls and roll to coat in the sugar. Put a dough ball in each muffin cup. Press the dough about 1/2 inch up the sides to make a shell. Fit a peanut butter cup into each dough shell. Bake until the edges of the cookies are set and golden, 10 to 12 minutes. Remove the tin to a cooling rack, then immediately top the peanut butter cups with a sprinkling of the peanuts. Cool 15 minutes, then remove the cookies to the wire rack to cool completely.
PARTY PEANUT BUTTER CUP COOKIES
Christmas would not quite be Christmas without these cookies ... just ask my kids. The combination of a peanut butter cookie on the outside with a chocolate covered Reese's minature peanut butter cup pushed into the cookie after baking, is unbeatable. They also look like they were harder to make than they really are.
Provided by Donna Matthews
Categories Dessert
Time 45m
Yield 24-48 cookies
Number Of Ingredients 9
Steps:
- Cream butter and peanut butter with sugars and vanilla.
- Add egg and beat.
- Add dry ingredients and mix well.
- Form small balls of dough about the size of a small walnut.
- Note: I use my Pampered Chef cookie scoops to measure out 1 teaspoon or 2 teaspoon balls, depending on whether I want a greater yield or a fancier looking cookie.
- Using mini muffin pans(each cup about 1 1/2 inches in diameter), place 1 ball in each muffin cup.
- Bake at 350 degrees for about 10 minutes (or 335 convection for 10 minutes).
- While the cookie balls are baking, unwrap the candies completely.
- As soon as the cookies come out of the oven (they will be very soft at this point), push a candy into the center of each ball, making the cookie into acup that surrounds the candy but does not cover it.
- Note: To make the candies easier to push into the hot cookie, I usually keep the unwrapped candies on a plate in the refrigerator until I am ready to insert them.
- Let cookies cool in pan until they are set enough to lift out without breaking.
Tips:
- Use high-quality peanut butter cups for the best flavor. Try to find cups that are made with real peanut butter and chocolate.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until the edges are just starting to brown. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before frosting them. This will help the frosting set properly and prevent it from becoming runny.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to frost the cookies.
Conclusion:
These peanut butter cup cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With their chewy texture, rich peanut butter flavor, and decadent chocolate frosting, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these peanut butter cup cookies a try!
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