Inside Out Peanut Butter Cookie Cups Recipes

PEANUT BUTTER CUP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
• Beat the peanut butter, granulated sugar, light brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg on high until the dough comes together in a mass.
• Pour some sanding sugar in a small bowl. Form the dough into 12 balls and roll to coat in the sugar. Put a dough ball in each muffin cup. Press the dough about 1/2 inch up the sides to make a shell. Fit a peanut butter cup into each dough shell. Bake until the edges of the cookies are set and golden, 10 to 12 minutes. Remove the tin to a cooling rack, then immediately top the peanut butter cups with a sprinkling of the peanuts. Cool 15 minutes, then remove the cookies to the wire rack to cool completely.

INSIDE-OUT PEANUT BUTTER COOKIE SANDWICHES

Steps:

• PREHEAT oven to 350°F.
• Combine morsels in small bowl, set aside. Combine flour, baking soda and salt in another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly.
• Bake for 10 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
• Spread Peanut Butter Frosting and Filling on bottom side of one cookie. Place bottom side of a second cookie over frosting creating a cookie sandwich; press down slightly. Frost top of cookie sandwich and sprinkle with a few morsels. Repeat with remaining cookies and frosting.
• PEANUT BUTTER FROSTING AND FILLING:.
• Combine 1 1/4 cups prepared vanilla frosting and 1/4 cup creamy or chunky peanut butter in small bowl.

INSIDE-OUT PEANUT BUTTER BLOSSOMS

Steps:

• Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, vegetable oil, water, egg and flour until soft dough forms.
• Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to form 2 1/2-inch circle. Press 1 milk chocolate into center of each circle, making sure to form dough around chocolate to enclose; reshape into balls. Roll in sugar. Place 2 inches apart on cookie sheets. Discard remaining sugar.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
• Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
• Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

INSIDE-OUT PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. Make cookie dough, using oil, water and egg, and bake as directed on package. Cool completely.
• Spoon about 1 teaspoon of marshmallow creme on the bottom of half of the cookies. Top each with a second cookie, bottom side down; gently press together.
• In small saucepan, heat peanut butter chips and shortening over low heat, stirring frequently, until melted and smooth. Spoon about 2 teaspoons peanut butter mixture over each cookie, spreading with back of spoon over top and side. Place on waxed paper. Let stand 30 minutes or until set.

PEANUT BUTTER COOKIE CUPS

Steps:

• 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. , 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.

INSIDE-OUT PEANUT BUTTER COOKIE CUPS

Steps:

• BEAT brown sugar, peanut butter, 1/2 cup shortening, milk and vanilla in bowl of electric mixer at medium speed until well blended. Beat in egg. Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Refrigerate about 1 hour or until firm.
• HEAT oven to 350 degrees F. Spray mini-muffin pans with no-stick cooking spray.
• SHAPE dough into 1-inch balls. Roll in sugar. Place each ball in prepared mini-muffin cups. Press dough onto bottom and sides of cup to within 1/2-inch of top.
• BAKE 7 to 8 minutes or until cookies are set and just beginning to brown. Cool 10 minutes on cooling racks. Remove cookie cups very carefully to cooling racks to cool completely.
• PLACE chocolate chips and 1 teaspoon shortening in microwave-safe bowl. Microwave at MEDIUM for 1 to 2 minutes or until chips are shiny and soft. Stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into center of each cookie. Sprinkle with chopped peanuts. Cool completely.