Peanut Butter Cookie Cups
Mini peanut butter cookies baked in a muffin tin and topped with a melty peanut butter cup and a sprinkle.
Equipment
- Mini muffin tin
- Electric mixer
- Mixing bowl
- Small cookie scoop
- Spoon
Ingredients
Main Ingredients
- 6 tbsp unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup brown sugar packed
- 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 heart sprinkles for topping
- 1 cooking spray for the tin
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a mini muffin tin. Cream. Beat the butter, peanut butter, and both sugars until smooth.
- Mix. Add the vanilla, egg, and baking soda, then stir in the flour just until combined.
- Portion. Roll 1 tablespoon balls of dough and place one in each cup.
- Bake. Bake for 8 minutes, then repeat with the remaining dough.
- Top. Press a peanut butter cup into each hot cookie and add a sprinkle.
- Chill. Refrigerate for 10 to 15 minutes, then lift out with a spoon.
Notes
Substitutions: Use crunchy peanut butter or other sprinkles.
Tips: Press the candy in right after baking.
Storage: Keep at room temperature for up to 5 days or freeze for up to 3 months.