Chocolatey Peanut Butter Cup Cookies Recipes

PEANUT BUTTER AND CHOCOLATE PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt; set aside. In the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. Set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chips until well blended then stir in the sifted dry ingredients. Finally, fold in the chopped peanut butter cups. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE-PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, milk and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Stir in chips and peanut butter cups., Drop heaping tablespoons 2 in. apart onto ungreased baking sheets. Bake until set (do not overbake), 8-10 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

CHOCOLATE PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES

Steps:

• Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
• Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
• Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
• Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.

CHOCOLATE PEANUT BUTTER CUP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
• While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.

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.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

CHOCOLATE-PEANUT BUTTER COOKIE CUPS

Steps:

• Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray with flour.
• In large bowl, stir Cookie Cups ingredients until soft dough forms. Drop 1 rounded teaspoon cookie dough in each mini muffin cup.
• Bake 9 to 11 minutes or until set when lightly touched in center. Cool in muffin cups 5 minutes; press indentation into center of each cookie cup with end of wooden spoon, cleaning off end with paper towel when needed. Cool 10 minutes longer in muffin cups. With small knife, loosen edges; remove from muffin cups to cooling rack; cool completely, about 30 minutes.
• In medium bowl, beat Frosting ingredients with spoon until smooth and creamy. Spoon frosting into large resealable freezer plastic bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Sprinkle with chocolate chips. Store loosely covered at room temperature.

PEANUT BUTTER CUP COOKIES RECIPE BY TASTY

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!

CHOCOLATE PEANUT BUTTER CUP COOKIES

Steps:

• Preheat the oven to 350ºF.
• Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
• While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
• Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

CHOCOLATE-SWIRLED PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., Divide each portion in half. Knead 1 peanut butter and 1 chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

CHOCOLATE PEANUT-BUTTER-CUP COOKIES

Steps:

• Heat oven to 350°.
• In medium-size bowl combine flour, cocoa powder, baking soda and salt; set aside.
• In large bowl with electric mixer at medium speed, beat butter, peanut butter, brown sugar, granulated sugar and vanilla about 3 minutes until light and fluffy.
• Add eggs, one at a time; beat until thoroughly blended after each addition.
• Reduce speed to low; gradually beat in flour mixture until smooth.
• Stir peanut-butter-cup pieces into dough along with chocolate chips.
• Drop dough, 3 tbsps per cookie, onto ungreased large cookie sheets; spacing about 1" apart.
• Bake 13-15 minutes until dry and slightly firm to the touch.
• Let cookies cool 1 minute on cookie sheets; using wide metal spatula, remove to wire racks to cool completely.
• Store in airtight containers.

NAUGHTY CHOCOLATE AND PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.

CHOCOLATE PEANUT BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 325°F (160°C).
• Combine the cookie dough, chocolate candies, and peanut butter cups until evenly distributed.
• Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
• Bake for 14 minutes.
• Enjoy!

CHOCOLATEY PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, Crisco, peanut butter, white sugar, and brown sugar until smooth.
• Beat in the eggs one at a time, then stir in the vanilla.
• In a separate bowl, combine the flour, cocoa, and baking soda; then stir into the peanut butter mixture. If mixture seems to stiff add 1-2TBS of water.
• Mix in the chocolate chips, peanut butter chips, and peanut butter cups.
• Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cookies should appear not quite done; they will finish baking on the sheet once removed.
• Let cool for 5 minutes on sheet before removing to finish baking and so they won't fall apart.
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• Tips.
• You can use all butter if you desire instead of butter/Crisco mix.
• You can omit cocoa.
• You can use 10 regular sized peanut butter cups cut in 8ths in place of the minis.
• If you freeze the cut peanut butter cups before adding to the batter they will stay more intact and give the cookie a different texture/taste.
• You can substitute 2 cups of peanut butter/chocolate swirl chips in place of the cup each of Chocolate and peanut butter chips.