- In a medium bowl, cream the shortening, brown sugar, and white sugar. Stir in the egg, then the peanut butter. Sift together the flour, baking powder, baking soda, and salt; stir this into the creamed mixture. Refrigerate dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
- Roll the dough into walnut sized balls and place into mini muffin cups; flatten slightly. Bake in preheated oven for 8 to 10 minutes, cookies should be light brown.
- While the cookies are baking, unwrap the mini peanut butter cups. Press mini peanut butter cups down into the center of the cookie tarts while they are hot from the oven. Allow cookies to cool slightly before removing from the pan. For special occasions, smooth off the top of the mini peanut butter cup with a small knife or spatula, and using a pastry bag, pipe a small star of whipped topping onto the center of each tart.
Per Serving: 639 calories; 36.9 70.4 10.9 32 463 Full nutrition
ReviewsRead all reviews 5
No one has tasted these yet, but the directions are completely incorrect, so I felt I needed to rate it to give others a heads-up. This recipe says to use a MINI muffin tin. It says to open 12 m...
My mother and I have been making these at Christmas for years - couldn't find the recipe this year and were thrilled to find it here! This is a simple recipe and is fun for kids to help with (b...
These are a real hit at the office. They taste great! They do take a long time to make (unwrapping all of the reese's) and you need to make sure you store them in an air-tight container as the...
The dough didn't seem quite cooked when I took them out of the oven. First pan I went with directions. I might leave them in a little longer for the second pan.