Peanut Butter Cookie Cups Recipe
- 1 package (17-1/2 ounces) peanut butter cookie mix
- 36 miniature peanut butter cups, unwrapped
- 1. Preheat oven to 350°. Prepare cookie mix according to package directions. Roll dough into 1-in. balls. Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.
- 2. Bake 11-13 minutes or until set. Immediately place a peanut butter cup in each cup; press down gently. Cool 10 minutes; carefully remove from pans. Yield: 3 dozen.
1 cookie equals 119 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 89 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein.
Reviews for Peanut Butter Cookie Cups
"Fool-proof and delicious"
"Delicious!Kids of all ages loved them!Thank You! Kristi & Taste of Home!"
"These are DELICIOUS!!!!! So easy, even my husband could make these:) I find a tart tamper is a quick and easy way to shape the cups."
"These are a cinch to make and delicious. My son in law LOVES them. They are also very rich."
"I make these every first of September and my co workers love them. They always want the recipe and they are amazed there are only ingredients :)"
"These are so easy! They are a little rich though! And I never get 36 cookies from this recipe."
"Taste absolutely delicious and easy to make!"
"I've made this for years--ever since it first appeared in Quick Cooking. Always a hit and nobody can believe how easy they are."
"these are so good!!"
"these were sooo good! make sure to spray the muffin tin well though. i used the new extra-small reeses which don't have wrappers. after the first one melted down, i added another one. it looked good and was extra chocolately :)"
"i have not made this cookie but i wondered why you would leave the wrapper on. i think this would get in the way of eating it."
"turned out perfect"
"Super easy and super delicious! Made them last year and already bought the ingredients to make them again!"
"No need to press cookie dough up the sides of the pan; just press the peanut butter cup down into the mini muffin-works great!"
"I made these today with my own cookie recipe and sugar free pb cups as DH is a diabetic. He tells me they turned out really well. 'Don't loose that recipe!' is his quote."
"I made these to take to a Christmas luncheon at work & they were raved about! I used my own peanut butter cookie recipe, rather than the mix, great results!"
"I haven't tried this particular recipe yet but I've made them for years using a roll of refrigerated peanut butter cookie dough. Cut the roll into 1" thick pieces, cut each piece into 4ths and drop each one into mini-muffin pan. Cook according to pkg. directions. Have PB cups unwrapped and immediately upon removing from the oven, place 1 in each cookie. I usually use a knife to sort of work them up around the choc. for looks. Also seems to help the choc. edges melt better. Avery"
"Using a roll of chocolate chip cookie dough works well too!"