Peanut Butter Cup Cookies ~ For Peanut Butter Lovers

One of my favorite flavor combinations is PEANUT BUTTER + CHOCOLATE. Yum!
Finally got around to making a cookie with these two flavors.
It’s a simple recipe to make and a hearty cookie as well.

Check out the YouTube video by WYSE GUIDE for Peanut Butter Cup Cookies which inspired me to make these.

WYSE GUIDE (VIDEO)
Peanut Butter Cup Cookies

~~~            ~~~            ~~~

PEANUT BUTTER CUP COOKIES

By Carmen Ortiz of Baking is my Zen

YIELD: Approximately 28 cookies

INGREDIENTS:

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar

1 egg
1/2 cup creamy peanut butter
1/2 teaspoon vanilla

1 1/4 cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda

miniature peanut butter cups
crushed peanuts (optional)
PAM oil spray

DIRECTIONS:

PREHEAT oven to 375 degrees Fahrenheit.

PEANUTS:
Crush peanuts. Roast in a hot pan or oven for 5 minutes. Set aside.

PEANUT BUTTER CUP CANDIES:
Unwrap peanut butter cup candies. Set aside.

PREPARE AND CHILL COOKIE DOUGH:
Cream butter and sugars until light and fluffy.
Add egg, peanut butter and vanilla. Mix to incorporate after each addition. Scrap down bowl with spatula.
Sift flour, salt and baking soda.
Add dry ingredients to creamed mixture. Mix thoroughly. Scrap down bowl with spatula.
Cover and chill dough in fridge for 30 minutes.

PREPARE PAN:
Lightly spray mini muffin pan with PAM cooking spray.
Wipe the top surface of the pan of excess oil spray with paper towel.

SHAPING COOKIE DOUGH:
Scoop out a portion of dough with small ice cream scooper.
Roll cookie dough into ball.
Place ball of cookie dough in miniature muffin tin.
Push center of dough down with finger to create an indent.
Repeat process using all the dough.

BAKE:
Place in preheated 375 degrees Fahrenheit oven for 8-10 minutes.
Bake until lightly golden and puffed around the edges.

REMOVE FROM OVEN / INSERT PEANUT BUTTER CUPS:
Remove cookies from oven.
Immediately place an unwrapped peanut butter cup in the center of each cookie.
Press down until candy is level to the top of cookie.
Sprinkle cookies with crushed peanuts. (Optional)
Sprinkle cookies with sea salt. (Optional)

COOL COOKIES / REMOVE FROM PAN:
Cool cookies 10 minutes in the pan. Place on cooling rack.
Note: The peanut butter cups and cookie may collapse and leak out if removed from pan too soon.
After 10 minutes, remove cookies from pan and place on cooling rack. Gently hold the edge of the cookie and turn it to loosen. Then with a knife, gently lift it out of the pan.

Place on rack. Enjoy warm or cold.

Enjoy!

~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~

RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking Is My Zen

PEANUT BUTTER CUP COOKIES

DIRECTIONS:
PREHEAT oven to 375 degrees Fahrenheit.

PEANUTS:
Crush peanuts. Roast in a hot pan or oven for 5 minutes. Set aside.

PEANUT BUTTER CUP CANDIES:
Unwrap peanut butter cup candies. Set aside.

PREPARE AND CHILL COOKIE DOUGH:
Cream butter and sugars until light and fluffy.


Add egg, peanut butter and vanilla. Mix to incorporate after each addition.

Scrap down bowl with spatula.

Sift flour, salt and baking soda.


Add dry ingredients to creamed mixture. Mix thoroughly.

Scrap down bowl with spatula.


Cover and chill dough in fridge for 30 minutes.

PREPARE PAN:
Lightly spray mini muffin pan with PAM cooking spray.
Wipe the top surface of the pan of excess oil spray with paper towel.

SHAPING COOKIE DOUGH:
Scoop out a portion of dough with small ice cream scooper.


Roll cookie dough into ball.
Place ball of cookie dough in miniature muffin tin.


Push center of dough down with finger to create an indent.
Repeat process using all the dough.

BAKE:
Place in preheated 375 degrees Fahrenheit oven for 8-10 minutes.
Bake until lightly golden and puffed around the edges.

REMOVE FROM OVEN / INSERT PEANUT BUTTER CUPS:
Remove cookies from oven.

Immediately place an unwrapped peanut butter cup in the center of each cookie.


Press down until candy is level to the top of cookie.


Sprinkle cookies with crushed peanuts. (Optional)


Sprinkle cookies with sea salt. (Optional)

COOL COOKIES / REMOVE FROM PAN:
Cool cookies 10 minutes in the pan. Place on cooling rack.
Note: The peanut butter cups and cookie may collapse and leak out if removed from pan too soon.

After 10 minutes, remove cookies from pan and place on cooling rack. Gently hold the edge of the cookie and turn it to loosen.

Then with a knife, gently lift it out of the pan.

Place on rack. Enjoy warm or cold.

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
This entry was posted in Baked, Cookies, Dessert, Flickr-Food Bloggers-Dessert Love, Flickr-Macro Desserts and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.