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I created these after I made my peanut butter bars. I wanted to switch it up a little. I took them to a girls camp and all the leaders kept sneaking in the food tent to eat them. They were a favorite that year. This cookie recipe is probably one of the best that I have tried because the cookie part is so soft! It stays soft for a couple days after you make them!
I have had an obsession lately with mini things. They are easier to serve and it never kills anyone to eat just one and won’t put you into a sugar coma. I have been seeing a similar nutella recipe floating around on pinterest lately. It got me thinking about this recipe that I make. Which then got me thinking about all of the endless possibilities of these. Getting the ingredients at the store I stared at the candy thinking you can put your favorite treat in these! Nutella, PB cups, rolos, twix, snickers, kisses…. anything you are craving that day. And it slightly melts the chocolate so when you make that first gooey bite into this perfect cookie, you think you have died and gone to heaven!
Phew…. that was a lot of thinking today! 6) Bake for 6-8 minutes. Remove the cookie cups from the oven and immediately press a mini peanut butter cup into each ball.
Rating: 5 stars Difficulty of Recipe: 2 stars
(For the Nutella, I made a small hole and then filled it up.)
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{Insert treat here} Mini Cookie Cups
Equipment
- 1 mini muffin pan
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup brown sugar packed
- 1 egg beaten
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1 bag mini Reese’s Peanut Butter Cups
Instructions
- Preheat oven to 375 degrees Fahrenheit. Unwrap the chocolates and set them aside
- Sift together the flour, salt, and baking soda, into a bowl and set aside.
- With a hand mixer mix the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk.
- Combine the flour mixture with the butter and sugar mixture until they are well incorperated.
- Shape the dough into balls and place them in an ungreased mini muffin pan.
- Bake for 6-8 minutes. Remove the cookie cups from the oven and immediately press a mini peanut butter cup into each ball.
- Allow the cookie cups to cool and carefully remove them from the pan. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
7) Allow the cookie cups to cool and carefully remove them from pan. Enjoy!
I’m assuming in the ingredients list, that ‘soda’ means Baking Soda
Yes! Thanks for catching that, I’ll update the recipe card so it’s more straightforward!
How many cookies does this recipe make? They look delicious! Thanks so much
Hi! I just wanted to let you know I am including these in a 25 christmas cookie and bar blog post at mommy’s sweet confessions. I love their flexibility!
Hi Alyssa, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
http://chelencarter-retiredandlovingit.blogspot.ca/
Love your blog layout! Thanks for stopping by our blog and for following. Also…. these cookie cups look delicious. 🙂
Your blog is darling! What a gorgeous family you have! Thanks so much for stopping by our blog. We’d love for you to link something up to the Weekend Potluck. Everything looks delicious!
~Kim
http://sunflowersupperclub.blogspot.com/2012/06/patriotic-potluck-weekend-potluck-24.html
Yum! You are making me hungry! Hope you’re having a super weekend! SMiles, Jill