Peanut Butter Cup Cookies I Recipes

PEANUT BUTTER CUP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle. , Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets. , Bake 12-15 minutes or until edges are lightly browned. Cool 2 minutes before removing from pans to wire racks. , For drizzle, in a microwave, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.

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!

EASY PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Whisk 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 and mix well. Roll the dough into 40 balls and place each into an ungreased mini muffin pan. The balls should be about 3/4 inch in diameter.
• Bake at 375 degrees for about 8 minutes. Do not overbake! Remove from oven and immediately press a mini peanut butter cup into each ball.
• Place in the freezer for about 7 minutes and allow the cookies to chill. Pop each cookie out of the muffin tin.
• Enjoy!

PEANUT BUTTER CUP COOKIES

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.

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.

THE BEST PEANUT BUTTER COOKIES IN THE WORLD!

Steps:

• In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
• Add egg and vanilla, beat well.
• Stir together flour, baking powder, baking soda, and salt.
• Gradually add to peanut butter mixture, beat until well blended.
• Heat oven to 350 F.
• Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
• Place on ungreased cookie sheet.
• With the tines of a fork, flatten ball.
• Flatten again in opposite direction, forming crisscross marks.
• Bake 9 to 10 minutes until light brown and cookie is set.
• Cool slightly, Remove from cookie sheet to wire rack.
• Cool completely.
• Tips: Only use real butter and Jiff Peanut Butter.
• Don't overcook.
• Use Air cookie sheets for baking.

PEANUT BUTTER CUP COOKIES (TARTS)

Steps:

• Cream peanut butter, butter, sugar and brown sugar until fluffy.
• Add egg, vanilla, flour, baking soda and salt' mix well.
• Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
• Bake 8-10 minutes at 375°F.
• When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
• Allow to cool completely before removing cookies from the tin.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

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 (approx. 3/4 inch in diameter) 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.

REESE'S PEANUT BUTTER CUP COOKIES

Steps:

• The reason I did not specify how much sugar cookie dough, is because this recipe makes a million cookies, no matter which sugar cookie recipe you use.
• The amount of cookies you get really depends on how many peanut butter cups you buy.
• Pre-heat oven to 350F degrees.
• Press a small amount of dough on bottom and sides of a mini muffin pan.
• Don't make it too thin or it will be difficult to pop them out.
• Don't make them too thick or the cookie will not be a"bowl".
• It is best to do a practice run with your first batch to see which thickness works best.
• Try a few thicknesses in one pan.
• After you have pressed dough onto the sides and bottom of mini muffin pan, bake at 350 for about 10 minutes.
• While baking, start unwrapping peanut butter cups.
• YOU NEED TO WORK FAST NOW!
• QUICKLY put one peanut butter cup into each sugar cookie bowl.
• After you are done, the chocolate will be slightly melted around the edges.
• Run a knife, or a chopstick (something skinny) around the edge of each peanut butter cup to make the ridges disapear.
• This makes them look much nicer.
• Remove from pan using a butter knife to"pop" them out after they have cooled for about 5 minutes.
• Place cookies on a paper bag.
• When cooled, drizzle with melted semi-sweet chips.
• You can use the sugar cookie bowls for pretty much anything.
• I also fill them with melted chocolate mixed with chopped almonds, drizzled with melted caramel chips.

MRS. SIGG'S PEANUT BUTTER COOKIES

Steps:

• Cream the butter, butter flavored shortening, and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended.
• Measure out tablespoonfuls of dough and roll into balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork.
• Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.

PEANUT BUTTER COOKIES IV

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
• In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
• Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.

PEANUT BUTTER COOKIE CUPS

Steps:

• Heat oven to 350°F. Grease 36 mini muffin cups with shortening or cooking spray.
• In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat sugar, peanut butter and butter with electric mixer on medium speed 2 minutes. Beat in egg, whipping cream and vanilla. On low speed, beat in flour mixture until blended. Stir in peanuts.
• Shape dough into 3/4-inch balls.Place one ball into each muffin cup.
• Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Bake 2 minutes longer. Cool in pan on cooling rack.