Peanut Butter Cup Cookies Wowzers Recipes

OLD FASHIONED 3 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or Silpat lined baking sheet. (Roll into 1" balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.
• These cookies will not spread at all. You can bake the full recipe on a single tray if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Enjoy!

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.

PEANUT BUTTER COOKIE CUPS

Steps:

• Heat oven to 350°F. Grease 36 mini muffin cups with shortening or cooking spray.
• 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.
• Shape dough into 3/4-inch balls.Place one ball into each muffin cup.
• Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Bake 2 minutes longer. Cool in pan on cooling rack.

EASY PEANUT BUTTER COOKIE CUPS

Steps:

• Heat oven to 375°F. Place mini paper baking cup in each of 36 mini muffin cups.
• In large bowl, stir cookie mix, water, oil and egg until soft dough forms. Stir in peanuts and peanut butter chips.
• Shape dough into 1-inch balls. Dip top half of each ball into sugar. Place one ball, sugar side up, into each muffin cup.
• Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 peanut butter cup into center of each cookie. Cool in pan 5 minutes. Remove to cooling rack to cool completely.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

PARTY PEANUT BUTTER CUP COOKIES

Steps:

• Cream butter and peanut butter with sugars and vanilla.
• Add egg and beat.
• Add dry ingredients and mix well.
• Form small balls of dough about the size of a small walnut.
• Note: I use my Pampered Chef cookie scoops to measure out 1 teaspoon or 2 teaspoon balls, depending on whether I want a greater yield or a fancier looking cookie.
• Using mini muffin pans(each cup about 1 1/2 inches in diameter), place 1 ball in each muffin cup.
• Bake at 350 degrees for about 10 minutes (or 335 convection for 10 minutes).
• While the cookie balls are baking, unwrap the candies completely.
• As soon as the cookies come out of the oven (they will be very soft at this point), push a candy into the center of each ball, making the cookie into acup that surrounds the candy but does not cover it.
• Note: To make the candies easier to push into the hot cookie, I usually keep the unwrapped candies on a plate in the refrigerator until I am ready to insert them.
• Let cookies cool in pan until they are set enough to lift out without breaking.

PEANUT BUTTER CUP COOKIES RECIPE BY TASTY

Steps:

• In a bowl, add the butter and brown sugar, and stir to combine.
• Add the egg and mix until fully incorporated.
• Stir in the peanut butter and vanilla.
• Add the flour, salt, and baking soda.
• Gently fold in the peanut butter cups.
• Chill dough for at least 1 hour.
• Preheat oven to 350˚F (180˚C).
• Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
• Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
• Let cookies cool. Can be stored in an airtight container up to 5 days.
• Enjoy!

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.

PEANUT BUTTER CUP COOKIES II

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, cream the butter, white sugar, brown sugar, and peanut butter together. Stir in the egg and vanilla. Sift together the flour, baking soda and salt; stir into the creamed mixture.
• Drop by tablespoonfuls into the cups of a muffin tin. Cups should be about 1/4 full. Bake for 8 to 10 minutes, until lightly browned. Remove from oven and immediately press a peanut butter cup into the center of each cookie. Allow the cookies to cool completely before removing from their pan.

STORMY'S REESE'S PEANUT BUTTER CUP COOKIES (2 INGREDIENTS!)

Steps:

• Place unwrapped peanut butter cups in freezer before starting.
• Preheat oven to 350 degrees.
• Using miniature muffin tins, place a 1 inch ball of dough in each cup.
• Bake for about 5 minutes LESS than package directions instruct (This usually turns out to be about 7-8 minutes).
• Remove from oven and leave in pans.
• Remove candy from freezer and carefully press one into each cookie.
• Remove from tins after they are almost cool.
• Cool completely on racks.

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 (approx. 3/4 inch in diameter) 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.

PEANUT BUTTER CUP COOKIES

Steps:

• Cream together oleo, peanut butter and sugars.
• Add the egg and vanilla and mix well.
• Add the flour, soda and salt; cream well.
• Shape the dough into meat-ball size balls.
• Roll in some granulated sugar.
• Place on insulated cookie sheets.
• Bake at 350° for 10 minutes.
• Remove from oven, top each cookie with peanut butter cup, pressing the peanut butter cup into the cookie.
• Cookies will crack; bake 2 minutes more.
• I put these in the fridge so chocolate can harden, then put into cookie can or zip-lock bags.

PEANUT BUTTER CUP COOKIES - WOWZERS!!

Steps:

• Cream butter, sugars, egg, peanut butter and vanilla until smooth.
• Mix the flour, baking soda and salt, then add to mixture and mix well.
• Cover dough & refrigerate at least one hour.
• Remove from refrigerator and roll into small walnut-sized balls.
• Place balls into greased miniature muffin pans.
• Bake at 350° for 8-9 minutes.
• Remove from the oven; press a peanut butter cup into center of each cookie.
• Let cool before removing from pan.
• VARIATION: Place balls of dough onto ungreased cookie sheets.
• Press 1 Hershey's kiss into the center of the unbaked cookie dough.
• Bake at 350° for 10 minutes--candy won't melt.
• Let cookies cool slightly before removing from the cookie sheets.

PEANUT BUTTER COOKIES IV

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
• In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
• Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.