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My review
Peanut Butter Temptations II
Sally
"Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these."
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Ingredients
servings 248Original recipe yields 18 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 195265 Ratings
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Most helpful positive review
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, ...
Most helpful critical review
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 Re...
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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, ...
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 ha...
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 ...
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
12/15/2010
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 a...
5/20/2003
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 mak...
1/7/2011
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 ...
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...
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 ...