“I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.”
READY IN:
25mins
SERVES:
36
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream peanut butter, butter, sugar and brown sugar until fluffy.
  2. Add egg, vanilla, flour, baking soda and salt' mix well.
  3. Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
  4. Bake 8-10 minutes at 375°F.
  5. When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
  6. Allow to cool completely before removing cookies from the tin.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: