Peanut Butter Cup Cookie Mix Recipe

Publisher Photo

Peanut Butter Cup Cookie Mix Recipe

Be the first to add a review
Publisher Photo
A cookie mix allows family and friends to easily bake a batch of homemade treats when they have time. No can resist the combination of chocolate and peanut butter!—Judy Crawford, Auxvasse, Missouri
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 18 miniature peanut butter cups, quartered
  • ADDITIONAL INGREDIENTS:
  • 2/3 cup butter, softened
  • 1 egg

Directions

In a small bowl, combine the flour, baking powder and baking soda. In a 1-qt. glass jar, layer the sugar, brown sugar and flour mixture; top with peanut butter cups. Cover and store in a cool dry place for up to 1 month. Yield: 1 batch (about 4 cups total).
To prepare cookies: In a large bowl, beat butter and egg until well blended. Add contents of jar and stir until combined.
Shape dough into 1-in. balls. Place 2 in. apart on greased baking sheets (do not flatten). Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks. Store in an airtight container. Yield: 4 dozen.
Originally published as Peanut Butter Cup Cookies in Taste of Home Christmas Annual Annual 2010, p123

Nutritional Facts

1 each: 75 calories, 3g fat (2g saturated fat), 11mg cholesterol, 50mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 18 miniature peanut butter cups, quartered
  • ADDITIONAL INGREDIENTS:
  • 2/3 cup butter, softened
  • 1 egg
  1. In a small bowl, combine the flour, baking powder and baking soda. In a 1-qt. glass jar, layer the sugar, brown sugar and flour mixture; top with peanut butter cups. Cover and store in a cool dry place for up to 1 month. Yield: 1 batch (about 4 cups total).
  2. To prepare cookies: In a large bowl, beat butter and egg until well blended. Add contents of jar and stir until combined.
  3. Shape dough into 1-in. balls. Place 2 in. apart on greased baking sheets (do not flatten). Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks. Store in an airtight container. Yield: 4 dozen.
Originally published as Peanut Butter Cup Cookies in Taste of Home Christmas Annual Annual 2010, p123

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeanut Butter Cup Cookie Mix

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review