Peanut Butter Cup Cookies Recipe

Peanut Butter Cup Cookies Recipe

I love dessert, I don’t think that’s any secret. And I’m really good at making dessert. Baking, it’s a formula that you have to follow perfectly … and I’m good at that. Cooking is harder to me because you add a pinch of this and a dash of that, and I’m not sure how much a pinch or dash really is.

I usually make the same desserts when I bake because I know they’re winners. Most people are the same way. My friend Jennifer has a dessert that she knows is a crowd pleaser: peanut butter cup cookies, and she shared her recipe with us.

Peanut Butter Cup Cookies Recipe

What You’ll Need:

  • 1.5 cups creamy peanut butter (18oz. jar)
  • 1 cup shortening
  • 2.5 cups packed light brown sugar
  • 6 tablespoons milk
  • 2 tablespoons vanilla
  • 2 eggs
  • 3.5 cups all purpose flour
  • 1.5 teaspoon salt
  • 1.5 teaspoon baking soda
  • 70 mini Reese’s peanut butter cups
  • 12oz. chocolate chips (or candy melts) for drizzling

What You’ll Do:

Preheat oven to 375 degrees.

Unwrap the mini peanut butter cups (You’ll want to do this now, while you have a minute because it will be pretty impossible to do this when the cookies are ready).

Add peanut butter, shortening, light brown sugar, milk, and vanilla to a large bowl. Beat with an electric mixer at medium speed until well blended.

Then, add eggs, and mix until just blended.

In a separate bowl, combine flour, salt, and baking soda.  Add to creamed mixture at low speed. Beat until just blended.

Drop a rounded tablespoon into cups of mini muffin pan, filling about 3/4 full (If you roll them into balls first, you’ll get a better shape).

Bake for eight to nine minutes until set and barely brown. Cookies will be fragile.

Quickly take the peanut butter cups and press one into the center of each cookie (This is why you need to unwrap beforehand).

Cool in mini muffin tin approximately five minutes then pop out (this is much easier if you’re using a silicone mini muffin pan).

Place cookies on wire rack over waxed paper.

Bake until all the batter is done (or create balls from the batter and freeze, in case you don’t want a full batch of 70 cookies).

Fully melt chocolate chips or candy melts.

Dip small spoon in melted chocolate and wave rapidly, but carefully, back and forth over all cookies to decorate (if you’d prefer, you can pipe the chocolate on, but the spoon method is quicker and easier, albeit messier).

Place the cookies in the fridge to set.

cookies1

How amazing do those look? They’re pretty straightforward too, which is great. Candy melts come in pretty much every color, so you can change these up for holidays. Want them for Christmas? Use red and green melts. Need a girl’s birthday party treat? Use pink melts. Have a school bake sale? Use the school’s colors.

My best advice would be to purchase a second mini muffin pan if you don’t already have one. Since this yields about 70 cookies, you’d have to bake three batches for all the dough. Two muffin pans cuts that in half, making your life that much easier.

Peanut Butter Cup Cookies Recipe
Print
Ingredients
  1. 1.5 cups creamy peanut butter (18oz. jar)
  2. 1 cup shortening
  3. 2.5 cups packed light brown sugar
  4. 6 tablespoons milk
  5. 2 tablespoons vanilla
  6. 2 eggs
  7. 3.5 cups all purpose flour
  8. 1.5 teaspoon salt
  9. 1.5 teaspoon baking soda
  10. 70 mini peanut butter cups
  11. 12oz. chocolate chips (or candy melts) for drizzling
Instructions
  1. Preheat oven to 375 degrees.
  2. Unwrap the mini peanut butter cups.
  3. Add peanut butter, shortening, light brown sugar, milk, and vanilla to a large bowl. Beat with an electric mixer at medium speed until well blended.
  4. Then, add eggs, and mix until just blended.
  5. In a separate bowl, combine flour, salt, and baking soda. Add to creamed mixture at low speed. Beat until just blended.
  6. Drop a rounded tablespoon into cups of mini muffin pan, filling about 3/4 full (If you roll them into balls first, you’ll get a better shape).
  7. Bake for eight to nine minutes until set and barely brown. Cookies will be fragile.
  8. Quickly take the peanut butter cups and press one into the center of each cookie.
  9. Cool in mini muffin tin approximately five minutes then pop out.
  10. Place cookies on wire rack over waxed paper.
  11. Bake until all the batter is done.
  12. Fully melt chocolate chips or candy melts.
  13. Dip small spoon in melted chocolate and wave rapidly, but carefully, back and forth over all cookies to decorate..
  14. Place the cookies in the fridge to set.
Drugstore Divas http://www.drugstoredivas.net/

Want more cookie recipes?

Chocolate Chip Cookie Bowls
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Up your cookie game with these Happy Cookies from www.drugstoredivas.net. They are THE BEST cookie you will ever have!
Follow Lisa Sokolowski @ Drugstore Divas’s board My Recipes on Pinterest.

Huge thanks to Penny Pincher Jenny for sharing this peanut butter cups cookies recipe with us.

11 thoughts on “Peanut Butter Cup Cookies Recipe

  1. Those look amazing!! Peanut butter and chocolate make the best combo!! Thanks for sharing with us this week at the Best of the Blogosphere! Hope to see you back again next week!

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