Peanut Butter Cup Stuffed Peanut Butter Cookies

As I’ve mentioned before, I love peanut butter.  I am always looking for a new recipe so I have an excuse to eat even more peanut butter. 😀  So, when I came across this recipe for peanut butter cookies stuffed with Reese’s Peanut Butter cups,  I thought a cookie couldn’t be more perfect.   You make a basic peanut butter cookie dough, roll it into balls, press half of a peanut butter cup into it, and pinch the dough closed over it. Easy enough and super delicious.  Caution:  Do not taste these immediately out of the oven!  The middle becomes a molten pool of peanut butter and chocolate and you could burn your mouth very badly.  I’m not gonna say I know personally….I’m just saying. Embarrased smile

Peanut Butter Cup Stuffed Peanut Butter Cookies

Yield: 42 cookies

3/4 cup butter, softened

1/2 cup creamy peanut butter

1 cup sugar

1/2 teaspoon baking powder

1/8 teaspoon salt

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

21 miniature chocolate-covered peanut butter cups, unwrapped and halved

Unsweetened cocoa powder (optional)

Preheat oven to 375 degrees F. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.

Shape dough into 1-1/2-inch balls. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet – I used parchment.   (I got 16 cookies/sheet)

Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle cookies with cocoa powder. Makes about 42 cookies.

Storage:  Place cookies between waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.

Source: Better Homes and Gardens Christmas Cookies 2008

Helpful Hints:

  • Spray the measuring cup with Pam before measuring the peanut butter.
  • I didn’t have to refrigerate the dough before rolling.  I didn’t find it too sticky.
  • These taste best the day they are made
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5 Comments

  1. Love these. I’ve got a bag of peanut butter cups to use. 🙂

    Reply
  2. These were crazy delicious. CRAZY DE-LIC-IOUS. 🙂

    Reply
  3. MMMMMMMmmmmm….making dinner for a friend this week….this might just be their dessert!!!!

    Reply
  1. Fun Facts for Peanut Butter Lovers Month

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