Peanut Butter Cookie Cups

  • Prep 45 min
  • Total 45 min
  • Servings 36

Ingredients

  • 1 cup Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/3 cup creamy peanut butter
  • 1/4 cup butter or margarine, softened
  • 1 egg
  • 2 tablespoons whipping cream
  • 1 teaspoon vanilla
  • 1/4 cup chopped unsalted peanuts
  • 1 bag (12 oz) Reese's peanut butter cups miniatures, unwrapped

Steps

  • 1
    Heat oven to 350°F. Grease 36 mini muffin cups with shortening or cooking spray.
  • 2
    In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat sugar, peanut butter and butter with electric mixer on medium speed 2 minutes. Beat in egg, whipping cream and vanilla. On low speed, beat in flour mixture until blended. Stir in peanuts.
  • 3
    Shape dough into 3/4-inch balls.Place one ball into each muffin cup.
  • 4
    Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Bake 2 minutes longer. Cool in pan on cooling rack.

  • Are you missing one of the ingredients needed to make this homemade peanut butter cookie dough? We have compiled a list of easy-to-use Common Baking Substitutions to come to your rescue!
  • Use a pouch of Betty Crocker™ peanut butter cookie mix to make this recipe easier. Take a look at our recipe for Easy Peanut Butter Cookie Cups for more tips and tricks.
  • Add these little cookies to your next Christmas cookie tray. If you are really feeling festive, decorate for the season by topping these cookies with a drizzle of Betty Crocker™ chocolate icing and green and red candy sprinkles.
  • Substitute an unwrapped Lindt™ Lindor™ milk chocolate truffle (or another favorite flavor) for your Reese’s™ peanut butter cup for a chocolate twist on this delicious and easy-to-make recipe.

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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