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Pumpkin Pecan Peanut Butter Cookie Cups

4 Ratings

3 Comments

Prep 15 min
Total 1 hr 35 min
Servings 36

Put a fall twist on peanut butter cookie cups with Betty Crocker™ pumpkin spice cookie mix! MORE+ LESS-

By Betty Crocker Kitchens

April 19, 2016

Ingredients

pouch Betty Crocker™ pumpkin spice cookie mix

1/2

cup butter, softened

egg

unwrapped Reese's™ peanut butter cups miniatures

pecan halves

Steps

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1

Heat oven to 350°F.
2

In medium bowl, beat cookie mix, butter and egg with spoon or electric mixer on medium speed until blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball in each of 36 ungreased mini muffin cups.
3

Bake 10 to 12 minutes or until golden brown around edges. Immediately place 1 candy in center of each cookie. Cool 10 minutes; remove to cooling rack. Press pecan half onto top of each candy. Cool completely, about 1 hour.

Expert Tips

Use a caramel-filled chocolate in place of the peanut butter cup, if desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie Cup

Calories: 130
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2 1/2g 14% Trans Fat 0g
Cholesterol: 10mg; 4%
Sodium: 120mg; 5%
Potassium: 60mg; 2%
Total Carbohydrate: 16g; 5%
Dietary Fiber 0g 0% Sugars 10g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;