With only a few ingredients, this recipe is simple and quick. With fragrant spices and a pleasant southwestern flavor, it is a light sauce for tomato lovers.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 40 |
| Yield: | 40 cookies |
Ingredients
- 1 ¾ 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
- 40 miniature chocolate covered peanut butter cups, unwrapped
Instructions
- 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.
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- Add the flour mixture; mix well.
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- Shape into 40 balls and place each into an ungreased mini muffin pan.
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- 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.
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- Enjoy!
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Nutrition Facts
| Calories | 122 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 119 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe I was almost able to make 50 cookies with this one and they are delicious. Thank you.
I had problems getting these out of my mini muffin pan. At 8 minutes, in my oven, they just broke in half and were not quite done. I only had 1 mini muffin tin for 12, so to pop this in my freezer several minutes was not an option. I would recommend you have a 24 mini muffin tin. I ended up using mini muffin liners and baking on my cookie sheet. I will make these again.
Yummy
I found this recipe so long ago, and have been making these for YEARS!! Everyone loves them! Finally decided to leave a review. I have never had an issue with the recipe and have always made as written. One tip-freeze the candy beforehand and pressing them into the hot dough will be WAY easier. I then pop them into the fridge to cool. I’ve used all different chocolates like mini rolos, mini Oh Henry’s and they’re always fantastic! You will NOT be disappointed!
I think this recipe is worth trying because when you first take out the cookies from the oven and put the peanut butter cups on them it looks so good. One thing is making sure you add everything because it does taste a little dry for me but that may be because I forgot to add the brown sugar or something like that. Overall this is one of the best cookies for a beginner cook to try. I love these cookies almost as much as my Grandma’s cookies.
Loved these cookies! Made exactly as directed. They pop out of the pan if you refrigerate for 15-20 minutes after putting pb cups in them. These will not last till the end of the day in my house!
I used a whole cup of extra crunchy peanut butter. Very delicious.
I just made my fourth batch of these cookies. They are a huge hit in our household. I made 2 revisions: First, I used Extra Crunchy peanut butter. Second, I used a one full cup of peanut butter rather than the 1/2 cup in the recipe. The two changes gave us a cookie that has a great texture and a true peanut butter flavor. Delicious cookies!!!
These were sensational. They disappeared quickly. My only problem was that to make as many cookies as recommended, they were smaller and peanut butter cup stuck up a bit. So great tasting, if you are worried about appearance, make them bigger.
I loved it, im sure my relatives will think the same way, however i cooked it for ten minutes the second time and i think it was even better.
This is a fantastic recipe. I don’t know the ladies name but I watch all her food videos she is great .I’ve tried a lot of her recipes they always turn off good every time I looking for a recipe I go to all recipes and find her
This recipe creates the perfect cookie. I used 1/2 the dough for peanutbutter cups in a mini muffin pan and 1/2 for peanutbutter blossoms using a cooie sheet to bake.Same amount of time. This is a keeper!
Perfect as is. I stuck the cookies in the freezer for about 5 minutes when done and they popped out, no problem. DO NOT overfill the cups (make the alls too big) as it’ll give you a ‘cookie top’ and while this still tastes great they break and are no longer pretty.
this recipe turned out very well, thank you.
I just made these yesterday with my mom& sister! They turned out Great!! Defiantly going in “my recipe box”
This recipe is a family favorite .I have been baking these for my family since 2016.Everyone devours them. I have made them with chocolate mint cups, salted caramel chips, white chocolate chips and they are delicious every time. Thanks for the great recipe. Every oven is different and my oven needs 9 1/2 minutes to make them perfect.
I too used a mix because I was pressed for time. I also did half peanut butter cups and half kisses upside down! disappeared very fast!
Very easy and very good!
Just came out of the oven, can’t wait to try them!
Thanks for this recipe it turned out great
The recipe was terrible MX the cookie was undercooked at 8 minutes.