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Peanut Butter Cup Cookies

  • 36servings
  • 45minutes
  • 111calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsNatrium, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Gold Medal® all-purpose flour

  2. 1 teaspoon baking soda

  3. 1/8 teaspoon salt

  4. 1/2 cup sugar

  5. 1/3 cup creamy peanut butter

  6. 1/4 cup butter or margarine, softened

  7. 1 egg

  8. 2 tablespoons whipping cream

  9. 1 teaspoon vanilla

  10. 1/4 cup chopped unsalted peanuts

  11. 1 bag (12 oz) miniature peanut butter cup candies, unwrapped

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Grease 36 mini muffin cups with shortening or cooking spray.

  2. In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat sugar, peanut butter and butter with electric mixer on medium speed 2 minutes. Beat in egg, whipping cream and vanilla. On low speed, beat in flour mixture until blended. Stir in peanuts.

  3. Shape dough into 3/4-inch balls. Press 1 ball into bottom and up side of each muffin cup.

  4. Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Bake 2 minutes longer. Cool in pan on cooling rack.

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