Ingredients
-
36
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
1/2
-
1 1/4
-
3/4
-
1/2
-
-
-
-
-
Directions
Peanut Butter Cup Cookies (Tarts),I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese’s peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving “oohs and aahs” and “how did you do it?” You could even use the refrigerated sugar/peanut butter cookie dough too.,Yum! Might be my new favorite, and I make several varieties for Christmas. I also coarsely crushed Reeses Pieces and sprinkled on top. Big hit on the cookie tray at our concert. Thanks for sharing.,Has anyone tried to freeze these tarts? I imagine the peanut butter cup chocolate top would “bloom,” but wondering about making ahead for an event next week. Thank you!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cream Peanut Butter, Butter, Sugar and Brown Sugar Until Fluffy. |
|
2
Done
|
Add Egg, Vanilla, Flour, Baking Soda and Salt' Mix Well. |
|
3
Done
|
Roll Into 1-Inch Balls (use Small Cookie Scoop) and Place in Miniature Muffin Tins(sprayed With Pam) or in Mini Cupcake Wrappers). |
|
4
Done
|
Bake 8-10 Minutes at 375f. |
|
5
Done
|
When Tins Are Removed from Oven, Immediately Press 1 Peanut Butter Cup Into the Center of the Cookie. |
|
6
Done
|
Allow to Cool Completely Before Removing Cookies from the Tin. |
