Kids will love these peanut butter cup cookies that are filled with peanut butter candies.
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1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter softened
1/2 cup creamy peanut butter
1 large Land O Lakes® Egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 (13-ounce) package miniature peanut butter cups, unwrapped
Heat oven to 350°F. Spray miniature muffin pan with no-stick cooking spray. Set aside.
Combine sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking soda and salt; beat at low speed, scraping bowl often, until well mixed.
Shape dough into 1-inch balls. Place each ball into prepared miniature muffin cup. Bake 11-13 minutes or until lightly browned.
Remove from oven; press peanut butter cup in center of each cookie. Cool 30 minutes. Remove from pan. Cool completely.
Explore reviews fromour online community
I've made these a couple times now. But I make the sugar free. I use the Splenda baking white and brown sugar. And sugar free reese cups. After about 10 minutes I take them out of the mini muffin pans and put them on a cooling rack in the refrigerator for about a half hour to an hour so the chocolate gets hard again. Works great...
Easy to make...I always unwrap all my candy place them on a plate and stick in the freezer ...so when the cookies come out the oven and I place the candy inside they don't melt as fast...I make them every year at Christmas they are the first to go
Can you really improve on this classic? You can when you add other favorites, like chocolate, jelly and caramel—even oatmeal and cherries.