Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these.

Sally

Recipe Summary

Servings:
18
Yield:
3 dozen
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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 375 degrees F (190 degrees C).

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  • In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.

  • Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

Nutrition Facts

248 calories; protein 4.7g 9% DV; carbohydrates 28.3g 9% DV; fat 13.8g 21% DV; cholesterol 24.8mg 8% DV; sodium 241mg 10% DV. Full Nutrition
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Reviews (197)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2006
Theses cookies are delicious. A word of caution:make sure you wait until the cookies are completely cool like suggested. I left mine for two hours to cool if you try and remove them too soon the small outer circle around where you pushed in the peanut butter cup will be pulled off of course you can still eat the bottom of the cookie but it's best to wait. Also mine took about 12 minutes to bake they don't really brown but they start to look dry and a bit cracked when done. Thanks for sharing! Read More
(91)

Most helpful critical review

Rating: 3 stars
11/11/2018
The reason I am rating this recipe a 3/5 is because not only was it not the easiest thing to make but when it came out of the oven it was very sticky and collapsed. So when I went to put the Recces in the shell they basically melted in the shell and so we had to put them in the fridge! We also tried using Peppermint Patties which worked better but not perfect. Even though they basically fell apart on the plate and were hard to make they tasted very good! I think this is a good recipe for someone who doesn't really care about presentation but more about taste. I am not that person so that is why I have to give this recipe a 3 out of 4 Read More
267 Ratings
  • 5 star values: 243
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/15/2006
Theses cookies are delicious. A word of caution:make sure you wait until the cookies are completely cool like suggested. I left mine for two hours to cool if you try and remove them too soon the small outer circle around where you pushed in the peanut butter cup will be pulled off of course you can still eat the bottom of the cookie but it's best to wait. Also mine took about 12 minutes to bake they don't really brown but they start to look dry and a bit cracked when done. Thanks for sharing! Read More
(91)
Rating: 5 stars
12/14/2006
I loved these cookies. My only suggestion is to put the pb cups in the freezer for a little while, and it makes them easier to put into the cookies when they come out. They won't melt in your hands! Overall great recipe! Read More
(79)
Rating: 5 stars
12/19/2006
These came out wonderful! I would suggest however to not press down the dough in the mini muffin pan. Just roll it into 1 inch size balls and place it into the pan. Also the peanut butter cup will take a while to cool off completely. I would put them in the fridge for about an hour (after you cool them to around room temperature) before you try to stack them without smudging. Read More
(66)
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Rating: 5 stars
12/11/2007
I DID NOT ROLL INTO BALLS JUST DROPPED TEASPOON OF DOUGH IN MUFFIN PAN..TURNED OUT PERFECT. ALSO I PUT PEANUT BUTTER CUP UPSIDE DOWN TO MAKE A MORE ATTRACTIVE TART. GOOD RECIPE. LINDA K Read More
(40)
Rating: 5 stars
12/17/2010
Made two batches of these for a Christmas party over the weekend. Should have made five. They were the first to go and everybody kept asking for more. The only change I made was baking them at 350 instead of 375 for 9 minutes turned out perfect. make sure you freeze the peanut butter cups before you unwrap them and put the unwrapped candies back in the freezer until the cookies come out of the oven makes them much easier to work with. Also I used mini-muffin liners they're cheap and it saves a lot of trouble getting them out of the pans. Thanks for an excellent recipe!! Read More
(36)
Rating: 5 stars
05/20/2003
I have been making this exact recipe for quite a few years. The only difference is I use closer to 42 mini p.b. cups and I only cool in the pan for a few mins. then move to a wire rack. I make these every year for the school bake sale. They present well and always get snatched up quickly. A really quick and easy recipe to make. Read More
(28)
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Rating: 5 stars
01/11/2011
These are in Demand every Christmas at our house. We have the mini muffin pans 4 that make a dozen. We times the recipe by four and usually make two to three times. Our Kitchen-Aide Pro gets a workout making the dough! Each Adult(child) wants two times the recipe as a gift. When they are at home they clean us out of the rest and save theirs.We make them and let them cool over night before packing them. YUMMY! Read More
(23)
Rating: 5 stars
12/10/2010
I made some of these as a tester for the upcoming Christmas season and they are delicious! The cookie is chewy yet soft at the same time. Very delicious very peanut buttery overall and I added Christmas jimmies which added a bit of crunch - very nice texture contrast IMO. I only have one beef with this recipe I really should have followed some of the other reviewers advice and line my muffin pan cause even though it is non-stick and I greased it up these cookies were still a pain to get out! But I will definitely make again. Thanks for sharing. Read More
(16)
Rating: 5 stars
12/10/2006
I made these for our annual Christmas cookie exchange at the urging of someone who had had them before. What a Great cookie recipe. I rolled mine in Christmas sprinkles before placing in mini muffin tin and didn't press them in at all. It made them stand out even more while on display. Or You can add holiday sprinkles to the tops of the chocolate as it melts also. Other than that I followed the recipe exactly--though I do prefer to refrigerate the dough for a bit before handling it. They seem to stay fresh longer than most of the other cookies we exchanged. Have already made additional batches for gifts and for family since our first 6 batches were exchanged. I will keep this one as a holiday/any day tradition. Read More
(15)
Rating: 3 stars
11/11/2018
The reason I am rating this recipe a 3/5 is because not only was it not the easiest thing to make but when it came out of the oven it was very sticky and collapsed. So when I went to put the Recces in the shell they basically melted in the shell and so we had to put them in the fridge! We also tried using Peppermint Patties which worked better but not perfect. Even though they basically fell apart on the plate and were hard to make they tasted very good! I think this is a good recipe for someone who doesn't really care about presentation but more about taste. I am not that person so that is why I have to give this recipe a 3 out of 4 Read More
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