Roses Easy Double Peanut Butter Cookie Cups Recipes

DOUBLE-PEANUT COOKIES

Steps:

• Heat oven to 375°F. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

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 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.

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Prepare a cupcake tin with 6 liners.
• Stir peanut butter and powdered sugar together until smooth.
• Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
• Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
• Cover each dollop of peanut butter with more chocolate and smooth out the top.
• Refrigerate for 1 hour or until chocolate has hardened.
• Remove peanut butter cups from the liners.
• Enjoy!

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.

DOUBLE PEANUT BUTTER COOKIES

Steps:

• Combine flour,sugar,baking soda, and salt.
• Cut shortening and peanut butter into flour mix. until it resembles coarse crumbs.
• Blend corn syrup and milk into mix. with an electric beater.
• Shape the mixture into a roll 2 inches in diameter; chill for 45 minute.
• Slice roll 1/8 in - 1/4 inches thick.
• Place the half slices onto ungreased cookie sheet, spread with peanut butter.
• Cover with remaining slices, and seal the edges with a fork.
• Bake at 350 degrees F. for 12 minutes, or until browned.
• ENJOY! ^_^.

DOUBLE PEANUT BUTTER COOKIES

Steps:

• In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs. , Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours. , Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in. apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Top with remaining slices; seal edges with a fork., Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.

ROSE'S EASY DOUBLE PEANUT BUTTER COOKIE CUPS

Steps:

• PREHEAT OVEN TO 350 DEGREES F. Unwrap the peanut butter cups and set aside in fridge till needed.Using miniature muffin tins, place one mini muffin liner in each muffin tin. Prepare cookie mix according to package directions, and then pinch off enough dough to make one and a half inch ball of dough, and fill each cup. Bake for 6 to 8 minutes.
• Remove from oven and leave in pans. CAREFULLY press one peanut butter cup into each cookie. Remove from tin when they are almost cool. COOL COMPLETELY ON TRAY IN FRIDGE OR ON WIRE RACKS.
• HOMEMADE SCRATCH VERSION: Preheat oven to 375 degrees F. Mix flour salt & baking soda in a medium bowl, stir to mix and set aside.Add butter, sugar, peanut butter& brown sugar in a separate bowl and cream together till light and fluffy. Then add in beaten egg, and beat well till mixed.Next add vanilla and milk, and beat again till mixed.
• Add flour mixture, mix well, until soft and smooth texture. Pinch off enough dough to form into a small ball about the sizr of a tablespoon, & place in ungreased paper lined mini muffin cup. THERE IS NO NEED TO SPRAY PAPER CUPS, THERE IS ENOUGH BUTTER IN COOKIE DOUGH.
• NOTE: I prefer to use the variety pac of Reeses Peanut Butter cups with the dark chocolate, milk chocolate & white chocolate. Then arrange the 3 varieties in a decorative pattern on platter where you can noticiably distinguish the different varieties. I find the large Variety pac at Wal Mart.