Valentine Cookie Cups
Mini peanut butter cookies baked in a muffin pan, filled with a peanut butter cup, and topped with a heart sprinkle.
Equipment
- Mini muffin pan
- Electric mixer
- Mixing bowl
- Small spoon
Ingredients
Main Ingredients
- 6 tbsp unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1 large egg
- ¾ tsp baking soda
- 1 ¼ cup all purpose flour
- 30 miniature peanut butter cups unwrapped
- 2 tbsp jumbo heart sprinkles for topping
- 1 cooking spray for greasing
Instructions
Cooking
- Heat. Preheat the oven to 350 degrees F and grease a mini muffin pan. Beat. Mix the butter, peanut butter, and both sugars until creamy.
- Combine. Stir in the egg, vanilla, and baking soda, then add the flour until just combined.
- Scoop. Place a 1 tablespoon ball of dough in each cavity.
- Bake. Bake for 8 minutes, then bake the rest of the dough in a second round.
- Fill. Press a peanut butter cup into each hot cookie, then add a heart sprinkle.
- Set. Chill for 10 to 15 minutes and lift out with a spoon.
Notes
Substitutions: Use sunflower seed butter for a nut free dough, or other candy for the center.
Tips: Press the candy in right after baking, and add the sprinkle once the chocolate softens.
Storage: Keep at room temperature for up to 5 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.