PEANUT BUTTER CUP COOKIES
With the classic combination of chocolate and peanut butter, it's no surprise these are my family's favorite cookies. Because of their ease of preparation, I'm able to make them at a moment's notice. -Faith Jensen, Meridian, Idaho
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
PEANUT BUTTER CUP COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, brown sugar, egg, vanilla, peanut butter, all-purpose flour, salt, baking soda, mini peanut butter cup
Provided by Julie Klink
Categories Desserts
Yield 16 cookies
Number Of Ingredients 9
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!
Nutrition Facts : Calories 217 calories, Carbohydrate 23 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
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.
Nutrition Facts : Calories 122 calories, Carbohydrate 14.4 g, Cholesterol 11.3 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 119.1 mg, Sugar 9.2 g
PEANUT BUTTER CUP COOKIES
These cookies are amazing! The crushed cornflakes add a great crunchy texture. My family devoured them!
Provided by Wendy Shoemaker
Categories Dessert
Time 25m
Yield 36-42 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Remove wrappers from peanut butter cups.
- In large bowl, beat butter, peanut butter, brown sugar and granulated sugar until light and fluffy; blend in egg.
- Stir together flour and baking soda; add to butter mixture.
- Shape dough into 1-inch balls.
- Stir together egg white and water; beat with fork until foamy.
- Roll balls in egg white mixture, then in crushed cereal.
- Place on ungreased cookie sheet; press with thumb or finger tips in center making an indentation.
- Bake 8 to 10 minutes or until cookies are set.
- Remove from oven; immediately press peanut butter cup onto each cookie.
- Cool 1 minute; remove carefully from cookie sheet to wire rack.
- Cool completely.
- About 3-1/2 dozen cookies.
Nutrition Facts : Calories 87, Fat 4.6, SaturatedFat 2, Cholesterol 12.7, Sodium 80, Carbohydrate 10.2, Fiber 0.4, Sugar 4.8, Protein 1.9
SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE
This cake is gooey, rich and over-the-top delicious!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
- Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
- Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
- Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
- In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.
Nutrition Facts : Calories 460, Carbohydrate 62 g, Cholesterol 60 mg, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 450 mg, Sugar 42 g, TransFat 0 g
CHOCOLATE PEANUT BUTTER CUP COOKIES
These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!
Provided by Joanna Knudsen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 13 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 133.3 mg, Sugar 16.8 g
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PEANUT BUTTER COOKIE CUPS RECIPE | LAND O’LAKES
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4.8/5 (28)Calories 100 per servingServings 48
- Combine sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking soda and salt; beat at low speed, scraping bowl often, until well mixed.
- Shape dough into 1-inch balls. Place each ball into prepared miniature muffin cup. Bake 11-13 minutes or until lightly browned.
- Remove from oven; press peanut butter cup in center of each cookie. Cool 30 minutes. Remove from pan. Cool completely.
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