Peanut Butter Cup Cookies Recipes

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EASY PEANUT BUTTER CUP COOKIES



Easy Peanut Butter Cup Cookies image

Provided by insanelygood

Categories     Desserts     Recipes

Time 35m

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter (softened)
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg (beaten) 1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups (unwrapped)

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!

Nutrition Facts : Calories 122 cal

PEANUT BUTTER CUP COOKIES RECIPE BY TASTY



Peanut Butter Cup Cookies Recipe by Tasty image

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

½ cup unsalted butter, melted
⅔ cup brown sugar
1 egg
1 teaspoon vanilla
⅓ cup peanut butter
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup mini peanut butter cup

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 COOKIE



Peanut Butter Cup Cookie image

When I made my first batch of these great cookies, so many asked for the recipe that I knew I had a hit! My baking rewards are the smiles on my family and friends' faces. -Mary Hepperle, Toronto, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 package (13 ounces) miniature peanut butter cups
DRIZZLE:
1 cup semisweet chocolate chips
1 tablespoon creamy peanut butter
1 teaspoon shortening

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.

Nutrition Facts : Calories 200 calories, Fat 12g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BUTTER CUP COOKIES



Peanut Butter Cup Cookies image

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

Nonstick cooking spray, for the muffin tin
1 cup creamy peanut butter
2/3 cup granulated sugar
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
Coarse sanding sugar, for rolling
12 full-size peanut butter cups
1/4 cup chopped honey-roasted peanuts

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



Peanut Butter Cup Cookies image

These cookies have a sweet peanut butter cup center.

Provided by BUCHKO

Categories     Desserts     Cookies

Time 1h35m

Yield 40

Number Of Ingredients 11

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

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

CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

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.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

PEANUT BUTTER CUP CAKE MIX COOKIES RECIPE BY TASTY



Peanut Butter Cup Cake Mix Cookies Recipe by Tasty image

Here's what you need: yellow cake mix, peanut butter, peanut butter cups, oil, eggs

Provided by Pierce Abernathy

Categories     Desserts

Time 30m

Yield 12 cookies

Number Of Ingredients 5

1 package yellow cake mix
1 cup peanut butter, softened
10 peanut butter cups, crushed
½ cup oil
2 eggs

Steps:

  • Combine cake mix, peanut butter, peanut butter cups, oil, and eggs in a mixing bowl.
  • Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
  • Bake at 350°F (180°C) for 10-12 minutes.
  • Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 43 grams, Fat 28 grams, Fiber 2 grams, Protein 9 grams, Sugar 24 grams

PEANUT BUTTER CUP COOKIES



Peanut Butter Cup Cookies image

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

1 (13 ounce) package peanut butter cup miniatures (approximately 42)
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup creamy peanut butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 egg white
1 tablespoon water
1 cup crushed corn flakes

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



Peanut Butter Cup Cookies image

This cookie is very moist and crackly on the outside. My grandsons love these! The peanut butter cup adds to the goodness! www.recipezaar.com

Provided by out of here

Categories     Dessert

Time 27m

Yield 24 cookies

Number Of Ingredients 10

1/2 cup oleo (I use I can't believe it is not butter)
1/2 cup creamy peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (12 ounce) bag reese's miniature peanut butter cups

Steps:

  • Cream together oleo, peanut butter and sugars.
  • Add the egg and vanilla and mix well.
  • Add the flour, soda and salt; cream well.
  • Shape the dough into meat-ball size balls.
  • Roll in some granulated sugar.
  • Place on insulated cookie sheets.
  • Bake at 350° for 10 minutes.
  • Remove from oven, top each cookie with peanut butter cup, pressing the peanut butter cup into the cookie.
  • Cookies will crack; bake 2 minutes more.
  • I put these in the fridge so chocolate can harden, then put into cookie can or zip-lock bags.

Nutrition Facts : Calories 208, Fat 11.1, SaturatedFat 2.9, Cholesterol 9.7, Sodium 218.9, Carbohydrate 24.5, Fiber 1.1, Sugar 15.8, Protein 4

EASY PEANUT BUTTER COOKIE CUPS



Easy Peanut Butter Cookie Cups image

This easy peanut butter cookie will triple your pleasure with peanuts, peanut butter chips and peanut butter cups all together in one cookie cup. Perfect for your holiday cookie exchange.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
Water, vegetable oil and egg called for on cookie mix package
1/4 cup chopped cocktail peanuts
1/4 cup peanut butter chips
1 1/2 tablespoons coarse sparkling sugar
36 Reese's miniatures peanut butter cups, unwrapped

Steps:

  • Heat oven to 375°F. Place mini paper baking cup in each of 36 mini muffin cups.
  • In large bowl, stir cookie mix, water, oil and egg until soft dough forms. Stir in peanuts and peanut butter chips.
  • Shape dough into 1-inch balls. Dip top half of each ball into sugar. Place one ball, sugar side up, into each muffin cup.
  • Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 peanut butter cup into center of each cookie. Cool in pan 5 minutes. Remove to cooling rack to cool completely.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie Cup, Sodium 110 mg, Sugar 11 g, TransFat 0 g

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