Peanut Butter Cup Cookies Recipes

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!

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle. , Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets. , Bake 12-15 minutes or until edges are lightly browned. Cool 2 minutes before removing from pans to wire racks. , For drizzle, in a microwave, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled 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.

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.

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.

Steps:

• In a small bowl, combine the flour, baking powder, and salt. Mix well with a whisk.
• Cream together the peanut butter and butter with an electric mixer and combine to smoothed. Add brown sugar and continue to mix with the butter mixture until well combined.
• Add the eggs and the vanilla extract and blend until incorperated.
• Slowly add the flour to the creamed mixture until all the flour is mixed in, scaping the bowl as needed.
• Place the 1/3 cup sugar on a plate. Roll the dough into individual balls and roll them into the sugar.
• Bake at 350 degrees for about 7 minutes and starting to firm up. Remove the pan from the oven and place a peanut butter cup in the center of each cookie. Return the cookies back to the oven and continue cooking for about 6 more minutes or until golden brown and the chocolate starts to melt some. Allow to cool in the pan for about 10 minutes before removing to a cooling rack.

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.

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.

Steps:

• position a rack in the middle of the oven.
• preheat the oven to 3258.line two baking sheets with parchment paper.
• sift the flour, baking soda and salt into a medium bowl.and set aside.
• in a large bowl, using an electric mixer on medium speed, cream butter, vegetable shortening, peanut butter, brown sugar, and granulated sugar until smoothly blended and the color has lightened slightly.about 1 minute.
• Stop the mixer and scrape down the sides of the bowl while mixing as needed.
• Mix in the egg and vanilla about 1 minute.
• on low speed, add the flour mixture, mixing just until it is incorporated.the dough will be soft and smooth.
• use a large spoon to mix in the peanut butter cups.
• drop by heaping tablespoonsful onto the prepared baking sheets -- spacing them about 3" apart.
• bake the cookies one sheet at a time until the tops feel firm and have several small cracks, about 18 minutes.
• cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool thoroughly.
• the cookies can be stored in a tightly covered container at room temperature for up to 4 days.

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.

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.