This recipe is from my best friend, Delayne who got it from her sister. We usually triple the recipe and make 48 large cookies.

Lenni

Recipe Summary

Servings:
7
Yield:
15 cookies
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees.

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  • In a medium bowl, cream the butter, white sugar, brown sugar, and peanut butter together. Stir in the egg and vanilla. Sift together the flour, baking soda and salt; stir into the creamed mixture.

  • Drop by tablespoonfuls into the cups of a muffin tin. Cups should be about 1/4 full. Bake for 8 to 10 minutes, until lightly browned. Remove from oven and immediately press a peanut butter cup into the center of each cookie. Allow the cookies to cool completely before removing from their pan.

Nutrition Facts

518 calories; protein 9.7g 19% DV; carbohydrates 59.7g 19% DV; fat 28.5g 44% DV; cholesterol 62.4mg 21% DV; sodium 448.3mg 18% DV. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2006
This recipe is absolutely fabulous!! The only thing that was wrong is that the instructions did not tell when to add the peanut butter not that it was hard to figure out but I did all the wet ingredients and I was like what about the peanut butter??!! But so delicious great consistency loved using the muffin tin they look like little mini tarts! Read More
(80)
104 Ratings
  • 5 star values: 87
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/15/2006
This recipe is absolutely fabulous!! The only thing that was wrong is that the instructions did not tell when to add the peanut butter not that it was hard to figure out but I did all the wet ingredients and I was like what about the peanut butter??!! But so delicious great consistency loved using the muffin tin they look like little mini tarts! Read More
(80)
Rating: 5 stars
12/22/2010
Delicious! I used 1 tsp. vanilla 3/4 tsp. baking soda and no salt. Adding more vanilla offsets some of the peanut flavor. Definitely need a mini muffin baking pan for this one. With a regular sized muffin baking pan the cookies are too big for the miniature peanut butter cups. Of course you could always buy the regular size peanut butter cups instead! This recipe makes about 24 cookies in the mini muffin pans. I fill each muffin space to the top. They are slightly dry so next time I might use a little less flour. Read More
(59)
Rating: 5 stars
05/25/2004
Wonderful....melt in your mouth! Everyone loved. It's been added to my favorites Read More
(40)
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Rating: 5 stars
03/04/2009
i love these cookies!! the peanut butter and chocolate together is just perfect! i only made half 8 cookies and they turned out really good. the hardest part was waiting for them to cool so we could eat them!! i highly recomend this. it would be fun for to make too. i was looking at other peanut butter cup cookie recipes and they all called for a mini muffin tin and i don't have one. so i just used a noemal sized one and they aren't too big and they cooked just fine. you should definatly try these if you like peanut butter and chocolate you won't regret it!!:) Read More
(31)
Rating: 5 stars
12/14/2010
I make these all the the time but I use a box of chocolate brownie mix. I follow the directions on the box. Fill mini muffin tins 1/2 to 3/4 full and bake 8 to 10 minutes. Remove from oven and press peanut butter cup into the brownies right away... let cool for a few minutes and remove from pan. They are very rich but everyone loves them. Read More
(21)
Rating: 5 stars
06/17/2009
Absolutely my favourite cookie recipe out there! When I make these I make sure to make an absolute TON of them because they go fast! Every time I bring them to any event or gathering people always want the recipe so if you plan on sharing these with people make sure to have a few copies of the recipe on hand because people will be asking! Read More
(16)
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Rating: 5 stars
03/23/2009
My hubby- who HATES peanut butter cookies loved these! I will be making over and over again. I highly recommend you use the mini muffin pan- they came out great and were so easy to do. To save time I had the kids unwrap the peanut butter cups for me! Read More
(15)
Rating: 5 stars
01/03/2011
Bet you can't eat just one of these! I increased the vanilla to 1 tsp. and added 2 Tbsp. of milk but otherwise kept the recipe the same. I used a mini muffin scoop to measure out the dough and cooked it in mini muffin tins. I pressed one frozen mini P.B. cup down into the top of each one before cooking and that left an imprint that was easy to fill with the candy cups once they came out of the oven. The bake time for my oven was closer to 10 mins and they required quite a bit of cooling in the fridge before they would come out without breaking. Make these- you won't be disappointed! Read More
(14)
Rating: 5 stars
11/27/2009
Perfect! Followed recipe exactly but used mini muffin pan (yielded nearly 48). Greased pan before each batch. Baked one batch with PB cup already inside but recommend following the recipe directions to wait until dough is baked then pressing PB cup into dough - beautiful result! Also the Pampered chef small scoop is the exact amount of dough needed to fill each mini cup. Thanks! This is a keeper!!! Read More
(14)