Peanut butter cookies topped with miniature chocolate peanut butter cup candy. You may need a few more or less peanut butter cups depending on how many cookies you make out of a batch of dough.

Nancy
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

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  • In a large mixer bowl cream peanut butter, shortening, 1/3 cup sugar and the brown sugar. Add egg, milk and vanilla; beat well.

  • Combine flour and baking soda; gradually add to creamed mixture, blending thoroughly. Shape dough into 1 1/2 inch balls; roll the balls in sugar.

  • Place on ungreased cookie sheet; bake 10-12 minutes. Remove from oven and IMMEDIATELY place unwrapped peanut butter cup on top of each cookie, pressing down so that cookie cracks around edges. Cool slightly; remove from cookie sheet.

Nutrition Facts

271 calories; 5.4 g protein; 29.8 g carbohydrates; 11.2 mg cholesterol; 166 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2003
This recipe is now a traditon in our family for Christmas. I put tablespoon size balls into mini muffin tins and bake. When I remove them from the oven I push the peanut butter cup into the ball and it forms a tart-shaped cookie. Make sure that the cookies are cooled before removing from the tins. This is now my family's favorite Christmas cookie. Read More
(26)

Most helpful critical review

Rating: 1 stars
06/02/2004
These cookies tasted to much like the shortening. I will not make these again. Read More
(16)
26 Ratings
  • 5 star values: 22
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/24/2003
This recipe is now a traditon in our family for Christmas. I put tablespoon size balls into mini muffin tins and bake. When I remove them from the oven I push the peanut butter cup into the ball and it forms a tart-shaped cookie. Make sure that the cookies are cooled before removing from the tins. This is now my family's favorite Christmas cookie. Read More
(26)
Rating: 5 stars
11/05/2004
I followed this recipe EXACTLY and it was very well received. I hightly recommend this cookie recipe!:) Read More
(22)
Rating: 5 stars
12/14/2006
SO good! These were very simple to make and I especially appreciated that no mini muffin tin was required (as in many similar recipes.) These were just fantastic and were gone in a flash. They are soft and chewy with just the right amount of peanut butter flavor. I'll be making these again for Christmas! Read More
(21)
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Rating: 1 stars
06/02/2004
These cookies tasted to much like the shortening. I will not make these again. Read More
(16)
Rating: 5 stars
11/23/2008
We loved these! My teenage son asked to take them to a class party at school! Was out of shortening so subbed all butter they spread a little but tasted great. My daughter suggested rolling the peanut butter cup in the dough which worked awesome will continue to do it that way from now on. Read More
(13)
Rating: 5 stars
12/23/2010
These cookies are FABULOUS!!! I did use my mini muffin pan and I ran out of the peanut butter cups and still had a few dough balls left so I put a few chocolate chips in for the peanut butter cups. It worked out great!! Read More
(12)
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Rating: 5 stars
11/28/2009
Tasted great but the dough is a little soft as is. I just used a lot of sugar to roll them. I too appreciated not using the mini muffin tins. These are my oldest son's very favorite. Made exactly 3 dozen. Will have to double recipe next time! Read More
(12)
Rating: 5 stars
12/21/2009
This was fabulous! I was glad to find one that didn't require mini muffin tins because I don't have any and would never use them again so didn't want to buy any. I did use margarine instead of shortening though I never cook with shortening. I also doubled the recipe. These are SO good and I will DEFINITELY make them again!! Read More
(12)
Rating: 5 stars
01/05/2004
Good and easy. I dropped the dough into the sugar and then placed the dough into my mini-muffin tins. I used my 2 teaspoon cookie dropper (like an ice cream scoop). The size was perfect and the peanut butter cups were wrapped by the cookie when I pushed them in after the cookies baked. They went fast! Read More
(12)