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This Peanut Butter Cup Cookies Recipe is full of amazing peanut butter cookie flavor and a peanut butter cup! Made with muffin tins they are amazing!

Delicious Peanut Butter Cup Cookies Recipes

This Peanut Butter Cup Cookies Recipe is full of amazing peanut butter cookie flavor and a peanut butter cup! Made with muffin tins they are amazing!

Course Dessert
Cuisine American
Keyword cookies, peanut butter, peanut butter cups
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 70

Ingredients

  • 1 1/2 cups creamy Peanut Butter
  • 1 cup Crisco shortening
  • 2 1/2 cups packed light brown sugar
  • 6 Tbsp Milk
  • 2 Tbsp 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
  • 12 oz. choc. chips
  • Sprinkles

Instructions

  1. Pre-heat oven to 375 degrees.
  2. Place sheets of waxed paper on countertops UNDER cooling racks for you to drizzle the chocolate over the tops of finished cookies.
  3. Unwrap all Peanut Butter cups and set them in a bowl
  4. Throw into your mixer peanut butter, Crisco, light brown sugar, milk and vanilla in large bowl.
  5. Mix at medium speed of electric mixer until well blended and then add eggs.   Beat until JUST blended.
  6. 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.
  7. 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.)
  8. Bake at 375 for 8-9 minutes JUST until set and barely brown.   Cookies will be VERY tender and fragile at this point.
  9. Immediately take unwrapped PB cups and press one into the center of each cookie.
  10. 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)
  11. Remove cookies from pan and place cookies close together on a wire rack over waxed paper.   Bake all cookies before doing next step.
  12. Melt chocolate chips in the microwave, stirring after 1 minute and then again at 15-second intervals until melted and smooth.
  13. 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.
  14. Allow chocolate to set.    20 minutes in the fridge should work.
  15. Enjoy now or freeze until solid in a single layer on a tray, then put in double wrapped foil/Ziplocs.
  16. Makes about 70 cookies.

Recipe Notes

*1-  18 oz. jar of cream peanut butter

*chocolate chip and sprinkles are optional