- Calories 90
- Fat 4g
- Sat fat 2g
- Cholesterol 10mg
- Sodium 72mg
- Protein 1g
- Carbohydrate 12g
- Fiber 0g
Peanut Butter-Cup Cookies
John Kernick
How to Make It
Step 1
Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
Step 2
Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
Step 3
Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.
Swhite1294
2012-10-27T11:02:38-04:00
This was a very dry cookie dough as you need the second egg, rule of the thumb in any basic Cookie recipe. Once this was corrected they seemed perfect. Baking nicely. So it was a good recipe.
rungirl
2011-08-27T13:27:59-04:00
These were soft, thin, and good. They were not too sugary.
marsha1101
2010-12-22T10:27:55-05:00
wonderful! YUM YUM YUM. This one is going to be gobbled up.
ColdAK
2010-09-30T09:45:54-04:00
These turned out great!
Changes I made were:
Added one more egg, because the dough seemed way too dry. Baked at 350 for 9 minutes.
They came out soft and chewy! Everyone loved them.
AlliGirl
2010-09-20T13:08:38-04:00
Yum! Take these out a few minutes early for soft and gooey cookies. I cut full size cups into big chunks and they melted just right!
kspeck
2010-09-19T13:07:38-04:00
I made these but froze half the dough for later. The first batch was baked as directed and came out thin and crispy. I threw them out. I baked the dough I had stuck in the freezer at 350 for 9-10 minutes and they were perfect! Fluffy and chewy!
janet1060
2009-12-30T14:32:31-05:00
I tried this recipe for a cookie swap and everyone (including me) liked it a lot. They were crispy and the peanut butter cup flavor came through nicely. I chopped the p-butter cups in the food processor so they were inconsistent in size but that was o.k. I would definitely make them again.
Gvjm315
2009-12-26T09:16:27-05:00
I love this recipe! Everyone loves them and they can never get enough of them. I use the regular mini cups and yeah i have to chop them up but i don't mind, well i usually have my boyfriend or my sister do it. I have already made them like 10 times literally! And we don't get tired of them. Highly recommend to peanut butter recess cup lovers like me!
vspink24
2009-12-22T13:47:00-05:00
I was very unhappy with this receipe. The cookies are incredibly thin and crispy, the dough was hard to manage, and the trader joe's mini pb cups were terribly melted, if not burnt by the time the cookies were finished. Perhaps adding the chips in halfway through baking would prevent this. I should note that I didn't use parchment paper, so maybe the mistake was mine. I also only baked mine for 7 minutes. My first batch was in for 9 minutes and they were burnt.
JerseyGirl13
2009-12-20T14:58:04-05:00
We just made the cookies and I was kind of disappointed. They were on the dry side. Next time we are going to add more butter or try cooking them for less time. We did use the parchment paper and chopped up the reese cups in a food processor.
