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!
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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. |
