Wow that’s a mouthful of a dessert name, isn’t it? I’ve been meaning to share these for months. MONTHS. And I have no excuse. Because they’re delightful and peanut buttery and need to be shared across the masses!! Or something.
The original recipe is from Iowa Girl Eats, but instead of using Cookie Butter (which I need to get my hands on ASAP), I used regular peanut butter. And I’m pretty sure what makes these “cookies” so awesome is the fact that they’re baked in a mini muffin pan. Well, that and the fact that it’s peanut butter and chocolate – DUH!
Peanut Butter Cup Cookie Cups
Recipe from Iowa Girl Eats
- 1/2 cup butter
- 1/2 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- Reese’s miniature peanut butter cups (1 regular sized bag will be enough)
1. Preheat oven to 375 degrees. Cream together butter, peanut butter, both sugars, egg and vanilla until light and creamy. In a separate bowl, sift together flour, baking soda and salt. Add dry ingredients to wet ingredients in 3 batches, mixing until just incorporated before adding the next batch.
2. Spray a mini muffin tin very well with non-stick spray. Add 1 Tablespoon cookie dough into each cup. Bake for 8 minutes exactly. Unwrap peanut butter cups while the cookies bake.
3. Once the cookies have been removed from the oven, immediately push one peanut butter cup into the center of each cookie.
Cool in mini muffin tin completely before removing. Then immediately hide them because you’ll eat one just to “taste them” and then you’ll want to DEVOUR THEM ALL!! Not that I know from experience, or anything.
They are seriously delicious. I brought them to my mother-in-law’s for Christmas Eve, and then to my sister-in-law’s for Christmas Day, and everyone gobbled them up! We’ll see if I get requests to make them for Christmas this year.
Also two helpful hints: 1 – put the peanut butter cup in the fridge or freezer before you’re baking. It makes it so much easier to unwrap 30-something mini Reese’s cups when they aren’t melting from the heat of your hands. 2 – I actually learned this trick from Lauren from Texas: if you put marshmallows in the container where you store your brown sugar, they keep the sugar from hardening. IT TOTALLY WORKS. Even if the marshmallows are a little stale.