Reeses Peanut Butter Temptations Recipes

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PEANUT BUTTER TEMPTATIONS II



Peanut Butter Temptations II image

Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these.

Provided by Sally

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 18

Number Of Ingredients 10

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

Steps:

  • 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 248.3 calories, Carbohydrate 28.3 g, Cholesterol 24.8 mg, Fat 13.8 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.8 g, Sodium 241 mg, Sugar 19.6 g

REESE'S PEANUT BUTTER TEMPTATIONS



REESE'S PEANUT BUTTER TEMPTATIONS image

Categories     Cookies     Dessert

Yield 40

Number Of Ingredients 10

About 40 REESE'S Peanut Butter Cups Miniatures or 12 (0.75 oz. each) REESE'S Peanut Butter Cups, quartered
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup REESE'S Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • 1. Heat oven to 375°F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups. 2. Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten. 3. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan. About 3-1/2 dozen cookies.

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