chocolate-covered peanut butter cup in the middle of peanut butter tarts. To create these, you’ll need a little muffin pan.
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- ½ cup butter
- ½ cup white sugar
- ½ cup packed brown sugar
- ½ cup peanut butter
- 1 egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 36 miniature chocolate covered peanut butter cups, unwrapped
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
- Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 241 mg |
| Sugars | 20 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Oh yum! These were so simple and looked great. I ran out of PB cups, so filled the remaining ones with mini M & M’s. Cute!
I made them in a large muffin pan and used a larger size Reese’s cups instead of making them mini and it turned out perfectly still! Highly recommend!
Gold stars to the people who actually get any of this dough in the oven… it is so good. love these!
They are now my favorite snack, delicious. I found out if you don’t have a cupcake pan available, use a cake pan and pat the outside dough.
The reason I am rating this recipe a 3/5 is because not only was it not the easiest thing to make but when it came out of the oven it was very sticky and collapsed. So when I went to put the Recces in the shell they basically melted in the shell and so we had to put them in the fridge! We also tried using Peppermint Patties which worked better but not perfect. Even though they basically fell apart on the plate and were hard to make they tasted very good! I think this is a good recipe for someone who doesn’t really care about presentation but more about taste. I am not that person so that is why I have to give this recipe a 3 out of 4
This is easily 10 stars. Everyone loves these. They are perfect for cookie exchange. The best tip I can give you is definitely unwrap whatever chocolate you want to use ahead of time. You need to put them in the minute you take cookies out of oven. This is especially true for Rolos with the caramel in the middle they dont melt unless the cookie is hot.
Pretty sure this is a very old recipe, I have been making them for over 30 years in full size muffin tins. Personally, I like a little bigger cookie, makes a few less, but worth it! I do chill the candy before unwrapping and remove from the tin quickly to retain chewy texture!
This recipe makes regular peanut butter cookies just fine, too. You don’t HAVE to have the muffin pan and kisses. I just roll them in brown sugar and flatten with a fork.
Delicious and simple. The puffed-up appearance is normal. Do not put in the Reese’s upside down; it just looks weird. Cooked for 9 1/2 to 10 1/2 minutes for each batch of 18-20. Quick to make, though the Reese’s cups must be prepared ahead of time (for freezing/unwrapping).
FAST EASY FANTASTIC. Double for sure. Really no reason to prepare pans, drop by teaspoon is fine, 10 minutes good. Halloween minis seem quite small, I used 2 they melt together. They came out well and did not cool for very long. Doubling made 2 1/2 trays 48 plus cookies. Grandchildren are going to love I am sure.
I’m not a peanut butter/chocolate fan personally, but Hubs is and I recognize a “Hubs Hit” when I see one. This is it. Tonight, sometime after supper when his sweet tooth has fully developed, he will be digging into these with gusto. They’re peanut buttery, chocolaty, chewy and gooey all at the same time; right up a peanut butter/chocolate lover’s alley. These are peanut butter cookies on steroids. Not to mention they’re cute as a button. The only tip I have to offer is to refrigerate the dough a bit to make it less sticky and easier to roll into 1-inch balls. Other than that, there is no rocket science here. Make these just as the recipe directs. Worked for me.
This recipe has been a favorite for many years. It’s always the requested cookie for parties.
One of the best sweet treats I’ve ever made!! I make these twice a month in double batches and bring them to school for my friends and I always get the sweetest compliments about them. I also always leave school empty-handed because people love them so much… Follow the recipe to a tee to get the best results. Oh and I’m not sure about the exact baking time but I like to leave mine in the oven until there’s the slightest hint of browning at the edges. I also recommend you make a double batch if you’re planning on keeping some for yourself since these are pretty popular and won’t last long if people knew you had ’em. Happy baking!! 🙂 p.s: I dunno what I’m doing wrong but I always get around 18 instead of 36 cookies per batch.. maybe it’s because I use too much dough per cookie but really I’m sure if I used any less, the treats would be kinda flat. 😛
Sinfully good! We used crunchy peanut butter to the recipe…..omg! Delicious
These turned sooooo good. My first time making them.
Delicious! I doubled the recipe and used chunky peanut butter, otherwise used the exact recipe and these were hard to keep around. Everyone loved them, by doubling the recipe I made about 90 which was great for a larger group. I refrigerated the dough before making the balls and kept them refrigerated when done as well so the chocolate wouldn’t melt in the summer heat. Need to make again soon!
Thank you for this simple recipe! I made it for Christmas and I made two batches and it wasn’t enough everybody wanted more and asked if I can make more lol It was a GREAT HIT!
Butter pan…. No need to stay in pan until cool
One of my husband’s favorites! I tried both the dark chocolate Reeses cups and the milk chocolate Reeses cups. I also froze the Reeses cup before unpeeling them from the foil (handling while peeling will melt the cups)…and put them back into the freezer until the cookie part was baked.
Delicious. Following other reviewer’s suggestions, I froze the peanut butter cup candies, then unwrapped them (with a 3 year old’s help!), put them back into the freezer until the cookies came out of the oven. The young’un lined the mini cupcake tins with paper liners and I plopped dough, sometimes rolled in balls, sometimes not. No difference in final product. The cookies took 9 minutes, 10 minutes was almost overdone and dry. The recipe made 42 cookies. So fast, tasty, and kid friendly for young cooks!
These oddly enough were not my absolute favorite but have been the most well received baking I think I have ever done. Quite tasty but for me just one does the trick.