These Peanut Butter Cup cookies are my all time favorite!! My mom makes these every Christmas, and sadly she told me this year I was on my own!!! They require a lot some work but is worth it!!! The worst part is unwrapping all the Peanut Butter cups!!! Don’t forget you need at least 70 mini peanut butter cups. (I have included links to some great products that I have bought on my own and we love. You can buy them as well through my online sales links)
Sally’s Cookie Addiction: Irresistible Cookies, Cookie Bars, Shortbread, and More from the Creator of Sally’s Baking Addiction
The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & BarsCookies: Top 50 Best Cookie Recipes – The Quick, Easy, & Delicious Everyday Cookbook!
Peanut Butter Cup Cookies Ingredients:
- 1 1/2 cups creamy Peanut Butter (1- 18 oz. jar)
- 1 cup Crisco shortening
- 2 1/2 cups packed light brown sugar
- 6 TBLSP milk
- 2 TBLSP vanilla
- 2 eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp. salt
- 1 1/2 tsp baking soda
- 70 mini Peanut Butter cups, unwrapped ahead of time!!!
- 12 oz. choc. chips (OR Red or green candy melts) This is for drizzling over cookies and can be skipped.
- Sprinkles (optional)
Peanut Butter Cup Cookies Directions:
Pre-heat oven to 375 degrees.
Place sheets of waxed paper on countertops UNDER cooling racks for you to drizzle the chocolate over the tops of finished cookies.
Unwrap all Peanut Butter cups and set them in a bowl
Throw into your mixer peanut butter, Crisco, light brown sugar, milk and vanilla in large bowl.
Mix at medium speed of electric mixer until well blended and then add eggs. Beat until JUST blended.
Combine flour, salt, and baking soda in a separate bowl, or as I do dump all into the same bowl. Add to creamed mixture at low speed.
Drop a rounded tablespoon into cups of mini muffin tins, filling about 3/4 full. (I rolled mine into balls before placing in cups to allow for better shape.)
Bake at 375 for 8-9 minutes JUST until set and barely brown. Cookies will be VERY tender and fragile at this point.
Immediately take unwrapped PB cups and press one into the center of each cookie.
Cool in mini muffin tin approximately 5 minutes then pop out if using Silicone muffing tin (Or if using metal like my mom, then take the tip of a very thin knife (use a small paring knife) and gently run it around each cup to loosen)
Remove cookies from pan and place cookies close together on a wire rack over waxed paper. Bake all cookies before doing next step.
Melt chocolate chips in the microwave, stirring after 1 minute and then again at 15-second intervals until melted and smooth.
Dip a small spoon in melted chocolate and wave rapidly, but carefully, back and forth over all cookies. Repeat this process until cookies are well decorated, then decorate with sprinkles if desired.
Allow chocolate to set. 20 minutes in the fridge should work.
Enjoy now or freeze until solid in a single layer on a tray, then put in double wrapped foil/Ziplocs.
Makes about 70 cookies.
- 1 1/2 cups creamy Peanut Butter (1- 18 oz. jar)
- 1 cup Crisco shortening
- 2½ cups packed light brown sugar
- 6 TBLSP milk
- 2 TBLSP vanilla
- 2 eggs
- 3½ cups all-purpose flour
- 1½ tsp. salt
- 1½ tsp baking soda
- 70 mini Peanut Butter cups, unwrapped ahead of time!!!
- 12 oz. choc. chips (OR Red or green candy melts) This is for drizzling over cookies and can be skipped.
- Sprinkles (optional)
- Pre-heat oven to 375 degrees.
- Place sheets of waxed paper on countertops UNDER cooling racks for you to drizzle the chocolate over the tops of finished cookies.
- Unwrap all Peanut Butter cups and set them in a bowl
- Throw into your mixer peanut butter, Crisco, light brown sugar, milk and vanilla in large bowl.
- Mix at medium speed of electric mixer until well blended and then add eggs. Beat until JUST blended.
- Combine flour, salt, and baking soda in a separate bowl, or as I do dump all into the same bowl. Add to creamed mixture at low speed.
- Drop a rounded tablespoon into cups of mini muffin tins, filling about ¾ full. (I rolled mine into balls before placing in cups to allow for better shape.)
- Bake at 375 for 8-9 minutes JUST until set and barely brown. Cookies will be VERY tender and fragile at this point.
- Immediately take unwrapped PB cups and press one into the center of each cookie.
- Cool in mini muffin tin approximately 5 minutes then pop out if using Silicone muffing tin (Or if using metal like my mom, then take the tip of a very thin knife (use a small paring knife) and gently run it around each cup to loosen)
- Remove cookies from pan and place cookies close together on a wire rack over waxed paper. Bake all cookies before doing next step.
- Melt chocolate chips in the microwave, stirring after 1 minute and then again at 15-second intervals until melted and smooth.
- Dip a small spoon in melted chocolate and wave rapidly, but carefully, back and forth over all cookies. Repeat this process until cookies are well decorated, then decorate with sprinkles if desired.
- Allow chocolate to set. 20 minutes in the fridge should work.
- Enjoy now or freeze until solid in a single layer on a tray, then put in double wrapped foil/Ziplocs.
- Makes about 70 cookies.
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I’m pinning this to my recipes to make peanut butter and chocolate….yummy
These look so yummy. Thanks for linking up at #HomeMattersParty this week hope you will come back next week to link up again.
My only problem would be that I might be tempted to eat those peanut butter cups when unwrapping them – but it would be worth it to make these – so darling! and sound delish!!!
Wonderful recipe, pinning this!
These are so delicious looking!! What a great idea to put a peanut butter cup inside of a cookie, I’m sure they are irresistible!! Pinning to make for our next family get together. Thank you for sharing over on Inspire Me Monday. Have a blessed week!!
Peanut butter! Anything and everything peanut butter I love! Thanks for sharing these on the #HomeMattersParty