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“A friend made these for Valentines day. So good! You can use heart shaped chocolate candy on top to make them a little more festive.”
READY IN:
25mins
SERVES:
36
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare cookie dough. In a large bowl, combine flour baking powder and salt. In another large bowl, beat butter and sugar with a mixer at low speed until blended. Increase speed to high, beat until light and fluffy 5 minutes. Reduce speed to low, beat in eggs and vanilla until mixed, then beat in flour mixture just until blended. Divide dough into 4 quarters, flatten each into a disk, wrap in plastic and refrigerate overnight.
  2. When your ready to make the Cupid Cups, remove 2 disks of dough from the refrigerator. Keep remaining dough in fridge or freezer for future use.
  3. Preheat oven to 350°F Mist 36 mini muffins with cooking spray or line with paper liners. Roll a rounded teaspoon of dough into a ball; press into and up sides of a mini muffin cup to form a shell. Repeat with the remaining dough.
  4. Bake about 12-15 minutes or until lightly golden. Remove from oven and press the end of a wooden spoon into each cookie cup to reshape cup. Cool 2 minutes in pans, then carefully remove cookie cups to reach to cool completely.
  5. Meanwhile, beat peanut butter, sugar and butter in a bowl with an electric mixer until creamy. Fill each cookie cup with about a tablespoon filling (use a piping bag or a zip-lock bag with the corner snipped off, if you like). Top with chocolate candy.

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